Begin by placing the chicken thighs or breasts into your slow cooker, ensuring they are spread evenly.

In a medium bowl, combine the peanut butter, coconut milk, soy sauce, ginger, garlic, and red pepper flakes. Whisk until smooth.

Pour the sauce over the chicken, ensuring each piece is well-coated. Press the chicken down gently.

Cover the slow cooker and set to cook on low for 4 to 6 hours, or high for 2 to 3 hours.

In the last 30 minutes, prepare a cornstarch slurry by combining equal parts cornstarch and water and stir into the slow cooker.

Once cooked, remove the chicken and shred it if desired. Serve over jasmine rice or noodles and garnish with green onions and crushed peanuts.