Place the boneless chicken thighs or breasts into the crockpot.

In a separate bowl, combine the peanut butter, coconut milk, soy sauce, honey, red curry paste, minced garlic, ginger, lime juice, salt, and black pepper. Stir until smooth.

Pour the peanut sauce mixture over the chicken in the crockpot, ensuring the chicken is well coated.

Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and cooked through.

Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the sauce.

Taste the sauce and adjust seasoning if necessary, adding more lime juice or honey for balance.

Spoon the Crockpot Thai Peanut Chicken over cooked rice or noodles, garnishing with chopped green onions, cilantro, and peanuts.