Slow Cooker Thai Peanut Chicken
A delightful dish combining the richness of peanut butter with tender chicken and vibrant vegetables, simplified by slow cooking for a comforting and flavorful meal.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Can substitute with chicken breasts, but adjust cooking time.
- 1 cup peanut butter (preferably creamy)
- 1/2 cup coconut milk
- 1/4 cup soy sauce Can substitute with tamari for a gluten-free option.
- 1/4 cup honey Can adjust for sweetness.
- 2 tablespoons lime juice Freshly squeezed is best.
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes Adjust for spice preference.
Vegetables
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/4 cup chopped peanuts (for garnish)
Instructions
Preparation
- Start by placing the chicken thighs in the bottom of the slow cooker.
- In a medium bowl, mix together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth.
- Pour the peanut sauce over the chicken, making sure to coat each piece evenly.
- Add the sliced bell pepper, carrots, and snap peas on top of the chicken and sauce.
Cooking
- Cover the slow cooker and set it on low for 6-8 hours or high for 4 hours.
- Once the cooking time is up, check that the chicken is cooked through and tender.
- Shred the chicken using two forks while mixing it with the sauce and vegetables.
Serving
- Serve the dish warm, garnished with fresh cilantro and chopped peanuts on top.
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Notes
Storing leftovers is easy; cool completely and transfer to an airtight container for up to 4 days in the fridge or freeze for about 3 months. Customize vegetables based on preference.