Recipe adapted from Five Heart Home

Serves 4-5

Ingredients

2 chicken breasts
1 cup canned coconut milk
¼ cup powdered peanut butter (PB2)
4 cloves garlic, minced
3 brown sugar
3 tablespoons soy sauce
2 tablespoons lime juice (1 lime)
2 tablespoons rice wine vinegar
1 teaspoon crushed red pepper flakes (to taste)
1 jalapeno, sliced (optional)
2 tablespoons Asian fish sauce
1/3 cup chopped peanuts, for garnish
Fresh cilantro, chopped, for garnish
½ head romaine lettuce, chopped - for serving

Preparation

1. Line chicken breasts at bottom of crockpot
   
2. Combine all ingredients (except cilantro and lettuce) in a bowl mix together until until smooth. Pour into crockpot.
   
3. Cook on low for 6 hours.
4. Shred chicken apart using two forks. Chicken should fall apart and be super tender and juicy after slow-cooking for this long.

Serve over white rice or romaine lettuce.

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