Begin by placing your chicken thighs at the bottom of a slow cooker. In a mixing bowl, whisk together the creamy peanut butter, rich coconut milk, soy sauce, minced ginger, garlic, and red pepper flakes until smooth. Pour this luscious mixture over the chicken, ensuring each piece is evenly coated for maximum flavor.

Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours or high for 2 to 3 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and is fork-tender.

For those who prefer a thicker sauce, mix equal parts cornstarch and cold water until smooth. Add this to the slow cooker during the last 30 minutes of cooking, stirring gently to incorporate.

Once your Thai Peanut Chicken is cooked, remove the lid and use two forks to shred the chicken in the sauce. Serve over steamed rice or noodles, garnished with fresh green onions and crushed peanuts.