Ingredients
- 12 bone-in chicken thighs, skin removed and trimmed
- 1 (14 oz) can coconut milk
- 1/4 cup peanut butter (creamy or chunky)
- 2 tsp chicken bouillon granules or 1 tsp Shirley J chicken bouillon
- 1/4 cup soy sauce
- 1 tsp lime juice
- 1/2 tsp garlic powder
- 1/4 tsp ground red pepper (if you like it spicy, add more)
- 2 Tbsp cornstarch
- Toppings: red bell pepper, grated zucchini, peanuts, coconut flakes, cilantro
Directions
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Place chicken in bottom of slow cooker.
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In small bowl combine the coconut milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder and ground red pepper. Whisk until smooth. Pour over the top of the chicken.
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Cover and cook on LOW for 4-6 hours.
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Remove lid. Combine 2 Tbsp cornstarch and 2 Tbsp water in a small bowl. Stir until smooth. Pour into the slow cooker. Cook on HIGH for 10 minutes without the lid, until sauce thickens.
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Serve chicken and sauce over rice. Top with desired toppings.