To begin, lightly grease the inside of your crockpot to prevent sticking. Place the chicken breasts or thighs at the bottom of the slow cooker in a single layer.

Next, in a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, brown sugar, ginger, garlic, chili sauce, and chicken broth until smooth. If you’re short on time, you can pour the ingredients directly into the crockpot and mix there, though pre-mixing ensures a smoother sauce.

Pour the peanut sauce mixture over the chicken, making sure it’s evenly distributed. Add the sliced bell pepper and onion on top. These will soften beautifully as the dish cooks and add both flavor and texture.

Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and easily shredded with a fork. Once done, shred the chicken directly in the pot, then stir everything together so the sauce fully coats the chicken.

Taste and adjust the seasoning if needed—add more soy sauce for salt, honey for sweetness, or chili sauce for extra heat.