Crock-Pot Thai Peanut Chicken
16 Ounces Natural Peanut Butter
3/4th Cup Honey
3 Tablespoon Hoisin Sauce
3 Tablespoon Ponzu
3 Tablespoon Soy Sauce
1/4th Cup Rice Wine Vinegar
2 Tablespoon Rice Wine Vinegar
1 Tablespoon Chili Garlic Sauce
3 Tablespoon Sesame Oil
2 Teaspoon Ginger, Minced
1 Cup Chicken Stock, Low to No Sodium
1 Tablespoon Garlic, Crushed
12 Chicken Thighs, Skinless
3 Chicken Breasts, Boneless and Skinless
- Mix the ingredients for the sauce together before adding to the crock-pot.
- Place the chicken in the crock-pot and pour the sauce over it.
- Set to the high setting and cook for 6 hours.
- We garnished with chopped cilantro and chopped peanuts.
Adjust heat to taste for the Chili from 1 Tablespoon to 3 Tablespoons.