Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1 red bell pepper, seeded and chopped
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar, packed
  • 1-2 tbsp sriracha (adjust to taste)
  • 1/4 cup (60g) peanut butter (smooth or chunky)
  • 1 tbsp lime juice
  • Chopped fresh cilantro
  • Chopped peanuts
  • Lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
  2. Transfer the onion mixture to the slow cooker. Add the diced tomatoes, chicken broth, soy sauce, rice vinegar, brown sugar, sriracha, and peanut butter. Whisk to combine.
  3. Add the chicken pieces and bell pepper to the slow cooker. Stir to coat evenly with the sauce.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender. Check chicken internal temperature reads 165°F (74°C).
  5. Stir in lime juice. Serve hot over rice or noodles. Garnish with fresh cilantro, chopped peanuts, and lime wedges, if desired.