In a medium bowl, combine 1 cup of creamy peanut butter, 13.5 oz can of coconut milk, 1/4 cup soy sauce, 2 tablespoons of honey or brown sugar, 3 minced cloves of garlic, 1 tablespoon of grated fresh ginger, and 1 tablespoon of Sriracha. Whisk these ingredients together until you achieve a smooth, creamy consistency that showcases the delightful combination of flavors waiting to envelop your chicken.

Transfer the luscious peanut sauce to your crockpot. Take 2 lbs of boneless, skinless chicken breasts or thighs and place them in the sauce, ensuring each piece is thoroughly coated. The rich sauce will envelop the chicken while it cooks, promising melt-in-your-mouth tenderness.

Cover your crockpot with the lid and set it to cook on Low for 6–7 hours or on High for 3–4 hours. This slow-cooking process will transform your chicken into juicy, tender pieces while allowing the sauce to develop a rich, fragrant aroma.

Once the cooking time is up, carefully remove the lid and check for doneness—the chicken should be easily shredable. Using two forks, shred the chicken directly in the sauce, mixing thoroughly to ensure each strand is coated.

To serve your Easy Crockpot Thai Peanut Chicken That Melts in Your Mouth, spoon the chicken and sauce over 4 cups of cooked jasmine rice or rice noodles. Garnish with 1/2 cup of chopped peanuts and sprinkle with 1/4 cup of chopped fresh cilantro or green onions. Squeeze fresh lime wedges over the top for a zesty finish.