Slow Cooker Peanut Chicken

Ingredients

• toasted sesame oil 2 teaspoons
• ½ pounds boneless skinless chicken breasts 1 unit
• curry powder 1 tablespoon
• garlic 5 cloves
• yellow onion 1 small
• fresh grated ginger 1 tablespoon
• natural peanut butter 3 tablespoons
• fish sauce 1 tablespoon
• low sodium soy sauce 3 tablespoons
• monk fruit brown sweetener 2 teaspoons
• ½ teaspoon kosher salt 0 unit
• rice vinegar 1 tablespoon
• sriracha 2 teaspoons
• canned coconut milk 1 cup
• ¼ cup chopped roasted peanuts (for garnish) 0 unit
• Chopped cilantro ( or scallions, for garnish) 0 unit
• Lime wedges (for serving) 0 unit
• Jasmine rice (lettuce cups, or cauliflower rice, for serving) 0 unit

Steps

1. Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low heat and saute until soft, 3 to 4 minutes. Add the curry powder and continue cooking 1 to 2 minutes. Transfer to a  6-8 quart slow cooker.
2. Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly combine. Add the chicken and coat well.
3. Cook on high for 2 to 3 hours, or low 4 to 6 hours, until the chicken is cooked through and shreddable. Scrape down the sides of the slow cooker as necessary.
4. Remove the chicken and shred it into bite-size pieces. Return the chicken to the sauce and stir to combine. Turn the slow cooker down to low and continue to cook for an additional 15 minutes, so the chicken can absorb the sauce.
5. Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the chicken.