1-First off, let’s talk about getting started. Place the chicken breasts in your slow cooker, season them generously with salt and pepper, and pour in the chicken broth. Cover and cook on low for 4 to 6 hours until the chicken is fall-apart tender. Remember, cooking time can vary based on your slow cooker older ones might take longer, so keep an eye on it.

2-Once that’s done, remove the chicken to a cutting board and shred it into chunks. Drain the liquid from the slow cooker, give it a quick wipe, and return the shredded chicken. Now, whisk together the coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and red pepper flakes until it’s nice and smooth. Pour this over the chicken and stir to coat everything evenly.

3-Pop the lid back on and cook on low for another 45 minutes to 1 hour, stirring halfway through to help the sauce thicken. Finally, serve it over rice, rice noodles, or in lettuce wraps, and don’t forget to garnish with chopped peanuts and fresh cilantro for that extra flair. If you want more heat, toss in some extra red pepper flakes it’s all about making it your own!