Place the boneless, skinless chicken breasts in the bottom of the slow cooker. Trim excess fat if needed.

In a mixing bowl, whisk together peanut butter, soy sauce, coconut milk, minced garlic, grated ginger, lime juice, rice vinegar, honey or sweetener, sriracha, sesame oil, black pepper, and optional red chili flakes until smooth.

Pour the peanut sauce evenly over the chicken, ensuring all pieces are well coated.

Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken and shred with two forks or slice into pieces. Return it to the slow cooker and mix with the sauce.

If a thicker sauce is desired, leave the lid off and cook on HIGH for an additional 15–20 minutes, stirring occasionally.

Adjust seasoning with extra lime juice, soy sauce, or chili sauce as needed.

Garnish with fresh cilantro and crushed peanuts before serving.