Whisk this 1 mixture over raw chicken thighs into a slow cooker for a hands-off cook that delivers every time

Place the raw boneless, skinless chicken thighs in an even layer in the bottom of a 5- to 7-quart slow cooker. It’s okay if they overlap a bit.

In a medium mixing bowl, add the peanut butter, coconut milk, soy sauce, lime juice, sriracha, brown sugar, minced garlic, ginger, and black pepper.

Whisk this 1 mixture together until it is smooth and creamy, with no big streaks of peanut butter remaining. Take a moment to scrape the bottom and sides of the bowl as you whisk.

Pour the whisked peanut satay mixture evenly over the raw chicken thighs in the slow cooker, making sure all of the chicken is coated. Use a spoon to nudge the sauce around so it covers any exposed spots.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken thighs are very tender and easily pull apart with a fork.

Once cooked, use two forks to gently shred or chunk the chicken thighs right in the slow cooker, stirring them into the peanut sauce so everything is well coated. Taste the sauce and add a little extra lime juice or a splash of soy sauce if you’d like more brightness or saltiness.

Serve the peanut satay chicken hot over cooked rice or noodles, spooning plenty of sauce over each portion. Garnish with chopped peanuts, sliced green onions, cilantro, and lime wedges if your family enjoys them.
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