1 kg Boneless, Skinless Chicken Thighs

3 tsp Garlic (minced)

2 tsp Ginger (grated)

150 g Crunchy Peanut Butter

2 tsp Mild Curry Powder

3 tbsp Honey

4 tbsp Low-Sodium Soy Sauce

2 Red Peppers (cut into small chunks)

Juice of 1–2 Limes

Salt and Black Pepper, to taste

Optional: Chopped Cilantro or Crushed Peanuts for garnish

Cook Mode Prevent your screen from going dark

Place chicken thighs, garlic, ginger, peanut butter, curry powder, honey, and soy sauce in the slow cooker.
Stir to coat the chicken evenly in the sauce.
Cover and cook on HIGH for 4 hours or LOW for 6 hours until the chicken is tender.
About 30 minutes before the end of cooking, add the chopped red peppers and stir them into the sauce.
Once cooked, squeeze in the lime juice and stir well. Taste and adjust seasoning if needed.
Serve the chicken and sauce over steamed jasmine rice or noodles.
Garnish with chopped cilantro or crushed peanuts before serving, if desired.

Use chicken breasts instead of thighs for a leaner version; cook for about 3 hours on HIGH.

For more spice, add chili flakes, chili paste, or sriracha.

Swap peanut butter for almond butter or sunflower seed butter for a nut-free version.

Add vegetables like green beans, baby corn, or carrots for extra color and nutrition.

Loosen the sauce with a splash of coconut milk or hot water if it thickens too much.