Place the boneless, skinless chicken breasts directly in the crockpot, ensuring they're evenly spread out for even cooking.

Pour in both cans of full-fat coconut milk and the chicken broth. Then, add the natural peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes, if using.

Gently stir in the diced yellow onion, sliced red bell pepper, diagonally sliced carrots, sliced mushrooms, and broccoli florets.

Secure the lid on your crockpot and set it to cook on low for 4 hours.

When the cooking time is up, open the lid and stir in the freshly squeezed lime juice, followed by a sprinkle of salt to taste.

Ladle the hot soup into bowls over a bed of cooked brown rice or rice noodles. Top with chopped fresh cilantro and chopped peanuts.