Season the chicken with salt and pepper, then place it in the slow cooker and add water. Add minced garlic and ginger. Cover and cook on low for 4-5 hours or high for 2-3 hours until cooked through.

Remove the chicken and shred it using two forks. Reserve the cooking liquid for later use.

In a separate bowl, whisk together the coconut milk, peanut butter, soy sauce, rice vinegar, and any remaining ginger and garlic. Add Sriracha to taste.

Return the shredded chicken to the slow cooker and pour the peanut sauce over. Stir to coat the chicken.

Cover and cook on low for an additional 30 minutes, adjusting the sauce's consistency if needed with reserved cooking liquid.

Serve the chicken in bowls and garnish with cilantro and chopped peanuts.