Slow Cooker Thai Peanut Chicken

1 C. coconut milk
1/3 c. creamy peanut butter
2 T. low sodium soy sauce
2 T. Honey
1 T. rice wine vinegar
1 T. ginger peeled and minced
3 garlic cloves minced
3 boneless, skinless chicken breasts
2 T. cornstarch mixed with 2 T. water
1 T. lime juice
Optional garnishes: Chopped peanuts, cilantro, or green onions

1.  In a slow cooker add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.

2.  Cut the chicken breasts into one inch chunks and add to the slow cooker

3.  Cook on low 4-5 hours

4.  Add the lime juice and cornstarch mix and stir carefully

5.  Cook and additional 20 minutes until sauce is thickened.

6.  Garnish with toppings of your choice