•2 lbs boneless, skinless chicken thighs
•Salt and pepper
•1 medium red pepper thinly sliced
•⅓ cup PB Drizzle
•1 ½ tablespoon tamari (or soy sauce)
•1 tablespoon apple cider vinegar
•1 tablespoon fish sauce
•2 cloves garlic minced
•½ teaspoon red pepper flakes
•½ teaspoon ground ginger
•Peanuts, lime slices, and cilantro for garnish.
•Lightly grease the ceramic interior of a slow cooker.
•Pat the chicken dry, and place in the bottom of the pot.
•Season with salt and pepper, then top with the red pepper.
•In a medium bowl, whisk together the PB Drizzle, tamari, vinegar, fish sauce, garlic, red pepper flakes, and ginger.
•Add 1 to 2 tablespoons of warm water to help thin out the sauce and make it smooth. .
•Pour the sauce over the chicken in the pot.
•Cook on low for 3 ½ to 4 ½ hours, depending on how big your chicken thighs are.
•They should reach 165ºF on an instant read thermometer.
•Remove the chicken and red peppers with a slotted spoon and whisk the sauce left in the pot until smooth.
•Garnish with chopped peanuts, chopped cilantro, and slices of lime.
