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

For picky eaters, reduce the sriracha to 1 tablespoon or skip it entirely, then let adults add extra heat at the table with more sriracha or red pepper flakes.

If there’s a peanut allergy in the house, you can swap the peanut butter for creamy almond butter or sunflower seed butter; just taste and adjust the brown sugar and lime so the sauce stays balanced.

For a veggie boost, tuck 2 cups of sliced bell peppers or matchstick carrots around the chicken before you whisk and pour the sauce over the top; they’ll soften and soak up the flavor as everything cooks.

If you prefer chicken breasts, use the same amount as the thighs but check for doneness a little earlier so they don’t dry out. To make it a bit lighter, you can use light coconut milk, though the sauce will be slightly thinner.

Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stove with a splash of water or coconut milk to loosen the sauce, making an easy next-day lunch that tastes just as comforting as the first night.