https://www.rachaelray.com/recipes/thai-chicken-wraps-with-spicy-peanut-sauce Return meat to slow cooker. crushed red pepper flakes, 2 … slow cooker. In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil. Skim fat from cooking juices. Remove chicken from slow cooker and cool slightly. Whisk together 2 finely grated garlic cloves, 1/2 cup smooth peanut butter, 1/4 cup fresh lemon juice, 2 tsp. Cook, covered, on low until chicken is tender, 6-8 hours. Place chicken in a 3- or 4-qt. Stir in salt and pepper. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Shred with two forks. Add the remaining 2 tablespoons of chopped onion and 1 teaspoon of chile powder … Aleppo pepper or 1/2 tsp.