Thai Peanut Chicken
A comforting slow-cooked meal featuring tender chicken infused with creamy peanut flavors, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts Thighs tend to stay juicier.
- 1 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 2 tablespoons red curry paste Add more for extra heat.
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnishes
- Chopped green onions For garnish.
- Chopped peanuts For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Place the chicken in the slow cooker.
- In a separate bowl, mix together the peanut butter, coconut milk, soy sauce, brown sugar, red curry paste, lime juice, garlic, ginger, salt, and pepper until well combined.
- Pour this mixture over the chicken in the slow cooker, ensuring that the chicken is well coated.
Cooking
- Cover the slow cooker and set it on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
- Once cooked, shred the chicken directly in the slow cooker with two forks and mix it into the sauce.
- Taste and adjust seasoning if necessary before serving.
Serving Suggestions
- Serve the shredded chicken over a bed of jasmine rice or quinoa.
- For a lighter option, spoon the mixture into large lettuce leaves and top with chopped vegetables, peanuts, and green onions.
- Garnish with lime wedges.
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Notes
Store in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating.