Slow Cooker Thai Peanut Chicken

42.0 ounces Chicken Breast (cooked), no skin, roasted
1.5 cup thai kitchen coconut milk lite
4.0 clove Garlic
3.0 tbsp Honey
3.0 tbsp Soy Sauce
1.0 fl oz Lime Juice
1.0 tbsp Nakano Seasoned Rice Vinegar
0.5 cup Peanuts, Great Value Unsalted Dry Roasted Peanuts
4.0 tbsp Cilantro, raw
24.0 tbsp Bell Plantation PB2
6.0 fl oz Water, tap

Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together water, peanut butter powder. Add coconut milk , garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

Serving Size: Serves 8

Number of Servings: 8.0

Recipe submitted by SparkPeople user HSANDERS80.