Slow Cooker Thai Creamy Peanut Chickpea Stew

Recipe inspired by @dinnerthendessert

1 (13.5 oz) can unsweetened coconut milk

½ cup unsweetened organic creamy peanut butter

2 tbsp coconut aminos

2 tbsp honey

1 tbsp rice wine vinegar

1 tbsp minced ginger

3 cloves minced garlic

1 (12 oz) package frozen riced cauliflower

1 (15 oz) can chickpeas

Optional: 1 lb chicken breast, cut into cubes

Optional: chopped peanuts and cilantro as garnish

Add all ingredients (except garnishes) to slow cooker and stir to combine.

Cover and cook on high for 3 hours or low for 4-5 hours. Enjoy (over quinoa if possible)!