In a medium bowl, whisk together the peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, minced garlic, minced ginger, chili flakes, and water or broth until smooth. For extra creaminess, add coconut milk if desired.

Place the chicken into the slow cooker in a single layer and pour the peanut sauce over it, ensuring each piece is well coated.

Set the slow cooker to low heat and cover. Cook for 4-6 hours or on high for 2-3 hours until the chicken is tender and easily shreddable.

Once cooked, shred the chicken in the pot using two forks and stir it back into the sauce.

Serve portions garnished with crushed peanuts and chopped cilantro or green onions. Accompany with jasmine rice or in lettuce wraps.