Chicken with peanut sauce is one of my favorite dishes when we get Thai food.  I almost always get it.  This recipe came out okay- I would make more sauce to pour over the dish, or have some on the side as these noodles really soaked up the sauce.  Otherwise, it was pretty delicious.

I based my recipe on this one.

Slow Cooker Thai Chicken with Peanut Sauce

Ingredients:

• 1 1/2 pounds chicken breasts
• 1 cup canned coconut milk
• 3/4 cup almond butter
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 tablespoons liquid aminos
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes (more, if you like it spicy)
• 1/3 cup chopped hazelnuts (or peanuts, if you eat them)
• fresh cilantro, chopped, for garnish
• 1 package rice noodles

Directions:

• Place chicken breasts in the bottom of your slow cooker.
• In a medium bowl, stir together coconut milk, almond butter, garlic, honey, aminos, lime juice, vinegar, pepper flakes- mix until smooth-ish.  Pour over the chicken in the slow cooker.
• Cover and cook on low for 6-8 hours or high for 3-4 hours (I cooked for 7 hours on low).  Reduce the slow cooker to warm and remove the chicken from the slow cooker.  Shred the chicken, then return back to the slow cooker.
• Meanwhile, cook your rice noodles according to the package instructions.  This should take almost no time at all.
• Serve the chicken and sauce over the rice noodles.  Garnish with hazelnuts, cilantro and more red pepper flakes, if you like.  Enjoy!