Ingredients
Method
Preparation
- In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, minced garlic, and minced ginger until smooth. If the sauce is very thick, stir in 1–2 tablespoons warm water to loosen it.
- Pat the thighs dry with paper towels and season lightly with salt and pepper. Arrange them in a single layer in the slow cooker.
- Pour the peanut sauce evenly over the thighs, turning pieces so they’re well coated.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily with a fork.
Finishing
- If you want a thicker, silkier sauce, transfer the cooked chicken and sauce to a skillet and simmer over medium heat for 3–5 minutes, stirring, until reduced to your liking.
- Garnish with chopped green onions before serving.
Notes
For a saucier finish, remove the chicken, shred with two forks, then return the meat to the sauce and stir to combine. Cool leftovers quickly and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water or chicken broth if it’s too thick.
