Description
This rich and creamy slow-cooked dish features chicken cooked in a velvety Thai peanut sauce with hints of garlic, ginger, and lime. Served over rice or noodles, it’s a simple yet exotic meal that will fill your kitchen with delicious aromas.
Ingredients
For the Slow Cooker Thai Peanut Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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1/2 cup peanut butter (creamy or crunchy, based on preference)
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1 can (14 oz) coconut milk (full-fat or light)
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1/4 cup soy sauce (or tamari for gluten-free option)
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1/4 cup lime juice (freshly squeezed)
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2 tablespoons brown sugar (or honey for a healthier alternative)
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1 tablespoon red curry paste (adjust based on spice preference)
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2 cloves garlic, minced
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1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)
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1 teaspoon chili paste (or sriracha for extra heat)
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1 tablespoon sesame oil (for added flavor)
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1/4 cup chopped peanuts (for garnish)
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2 tablespoons chopped cilantro (for garnish)
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Optional: 1 tablespoon rice vinegar (for extra tang)
Instructions
In a medium-sized mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red curry paste, minced garlic, ground ginger, chili paste, and sesame oil. Stir until the mixture is smooth and well-combined. The peanut butter should melt into the coconut milk and other liquids, creating a rich and creamy sauce. Taste and adjust the seasoning as needed by adding more lime juice for acidity, sugar for sweetness, or chili paste for heat.
Place the chicken breasts (or thighs) in the bottom of your slow cooker. It’s important to use boneless, skinless chicken pieces for this recipe to ensure the chicken cooks evenly and shreds easily at the end.
Once the peanut sauce is prepared, pour it over the chicken in the slow cooker, ensuring the chicken is well-coated with the sauce. Make sure the sauce covers the chicken evenly for maximum flavor infusion during the cooking process.
Cover the slow cooker with its lid and set it to cook on low for 6 hours. The low setting allows the chicken to cook slowly and absorb all the flavors from the peanut sauce, becoming tender and juicy. Do not open the lid during the cooking process, as this will release heat and extend the cooking time.
After 6 hours of cooking, the chicken should be fully cooked and very tender. Use tongs or forks to shred the chicken directly in the slow cooker. The chicken will easily fall apart, allowing it to absorb even more of the flavorful peanut sauce. Stir the shredded chicken into the sauce to combine.
Once the chicken is shredded and well-coated in the peanut sauce, it’s ready to be served. Garnish with chopped peanuts and fresh cilantro for added crunch and flavor. Serve the dish with your favorite side dishes, such as jasmine rice, steamed vegetables, or a simple cucumber salad for a refreshing contrast to the richness of the peanut sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low setting)
Nutrition
- Calories: 350-400 kcal
- Fat: 25-30g
- Carbohydrates: 10-12g
- Protein: 25-30g