Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.75 cup natural creamy peanut butter (no added sugar)
  • 14 oz full-fat coconut milk
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp red curry paste
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey
  • 3 cups fresh broccoli florets
  • 1 large red bell pepper, thinly sliced
  • 0.25 cup crushed roasted peanuts
  • 0.5 cup fresh cilantro, chopped
  • 1 fresh lime, cut into wedges

Instructions:

  1. In a medium bowl, combine 0.75 cup peanut butter, 14 oz coconut milk, 3 tbsp soy sauce, 2 tbsp red curry paste, 1 tbsp ginger, 3 cloves minced garlic, 1 tbsp rice wine vinegar, and 1 tbsp honey.
  2. Place the seasoned chicken thighs into the bottom of the crockpot in a single layer if possible.
  3. Pour the whisked peanut mixture over the chicken, ensuring every piece is coated. Cook on Low for 4 hours until the chicken is tender and easy to pull apart.
  4. Chop your 3 cups of broccoli and slice the red bell pepper.
  5. About 30 minutes before the cook time ends, lift the lid and stir in the broccoli and bell peppers. Cover and cook until the broccoli is bright green and tender crisp.
  6. Once the timer is up, you can either leave the thighs whole or gently break them apart with two forks right in the sauce.
  7. Stir in half of the 0.5 cup cilantro and a squeeze of lime juice.
  8. Plate the chicken over rice or noodles and top with the 0.25 cup crushed peanuts and remaining cilantro. Serve with extra lime wedges for a tangy finish.