Slow Cooker Thai Peanut Chicken

1 tbsp olive oil
2 lbs bone-in Harvest Haven chicken breasts
1/3 cup cornstarch
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 can Thai Kitchen Coconut Milk
3/4 cup crunchy Nuts to You peanut butter
1/4 cup soy sauce
1/4 cup Harvest Haven honey
2 tbsp rice wine vinegar
2 tbsp lime juice (or lemon juice)
1 tsp sesame oil
1/2 to 1 tsp ground ginger, or to taste
2 Harvest Haven garlic cloves, finely minced
pinch cayenne pepper, optional and to taste
1/4 cup fresh cilantro leaves, optional for garnishing
2 tablespoons green onions sliced thin, optional for garnishing

Drizzle olive oil over bottom of the slow cooker.

To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker; set aside.

To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, optional cayenne, and whisk to combine.

Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.

Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).

Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately. Serve with rice.

Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days.