Begin by trimming any excess fat from the boneless, skinless chicken thighs, then pat them dry with paper towels.

In a medium bowl, combine the peanut butter, low-sodium soy sauce, garlic, ginger, coconut milk, brown sugar, and lime juice. Whisk until smooth.

Place the chicken thighs at the bottom of the slow cooker and pour the peanut sauce over them.

Cover the slow cooker and set it on low for 6 hours or high for 3 hours.

Once cooked, shred the chicken, return it to the sauce, and stir well.

Serve over steamed rice, noodles, or in lettuce wraps.