Instant Pot Instructions:

1. Add broth and chicken into Instant Pot. Sprinkle the chicken lightly with a bit of salt. 
2. Add in the lime juice, soy sauce, garlic powder, ginger and brown sugar. Spoon the salsa and peanut butter over the top of the chicken (try not to let it touch bottom of pot). 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to LOW pressure 5 minutes for tenderloins, 12 minutes for fresh chicken breasts or thighs, 15 minutes for frozen breasts or thighs. When time is up let pot sit for 5 minutes and then move valve to venting and remove the lid. 
4. Stir in the coconut milk. If sauce needs to be thickened you can make a cornstarch slurry by stirring together 1 Tbsp of cornstarch with 2 Tbsp of cold water until smooth and stirring it into the pot on the saute setting. 
5. Serve the chicken topped with chopped peanuts and cilantro. Serve over rice. 

Slow Cooker Instructions:

1. In a slow cooker whisk together broth, lime juice, soy sauce, garlic powder, ginger, brown sugar, salsa, peanut butter and coconut milk. Nestle the chicken into the pot. 
2. Cover and cook on low for 2 hours (tenderloins) to 4 hours (breasts or thighs). 
3. Serve the chicken topped with chopped peanuts and cilantro. Serve over rice.