My Thai friend showed me this dish, and we've loved it since!

1 tablespoon red curry paste
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1/4 cup chopped fresh cilantro (optional for garnish)
1/4 cup chopped peanuts (optional for garnish)
Directions
1. Place the chicken breasts in the slow cooker.
2. In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey, red curry paste, grated ginger, and minced garlic until smooth.
3. Pour the peanut sauce mixture over the chicken in the slow cooker, making sure the chicken is well-coated.
4. Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Serve the Thai Peanut Chicken over a bed of rice, and top with chopped fresh cilantro and chopped peanuts, if desired.