I went a little out of my comfort zone with this. I normally do not like peanuts or peanut butter, but a lot of people do so I cook with it from time to time. This was definitely a good thing! The chicken shredded so easily, so tender! Sweet, spicy, and lightly salty at the same time, after this was taken I just mixed it all together and ate it. It's much prettier this way for photos. ;)

I did notice that the peanut sauce got thicker in the end, so next time I make this I'm thinking of doubling the water. It's a rich and filling meal this way, but I prefer a sauce to me more of a sauce and less like a binder.

This was made with 1lb boneless skinless chicken breast. The veggies are sugar snap peas, carrots, baby corn, and scallions which were sauteed in a pan with a little butter.

Thai peanut sauce
1.5 cups smooth peanut butter
1 cup water (will increase next time)
.25 cup soy sauce
.25 cup minced garlic
.25 cup lime juice
1 tsp cayenne pepper
.5 tsp cumin powder

Mix in a bowl until smooth and combined. My handy dandy electric mixer was a big big big help.
Place chicken and sauce in a crock pot, set it to low and cook for 4-6 hours until thoroughly cooked. Using two forks, shred the chicken in the sauce before serving over warm coconut rice!

Coconut Rice
2 cups white rice
2 cups coconut water with pulp

Place rice and coconut water in a pot wit ha tight fitting lid and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork.