Slow Cooker Thai Peanut Chicken
This cozy slow cooker Thai Peanut Chicken recipe combines tender chicken with a creamy, rich peanut sauce made from peanut butter, coconut milk, and soy sauce, perfect for an easy weeknight dinner.
Ingredients
Main Ingredients
- 2 to 2.5 pounds chicken (thighs or breasts) Thighs remain juicier in the slow cooker.
- 1 cup creamy peanut butter Creamy is best for a smooth sauce.
- 1 can coconut milk (about 13.5 ounces) Full fat makes it extra creamy.
- 1/3 cup soy sauce (or tamari)
- 2 to 3 tablespoons honey or brown sugar
- 1 to 2 tablespoons red curry paste Start small if unsure.
- 3 cloves garlic, minced
- 1 tablespoon grated ginger (or a teaspoon of ground ginger)
- 1 juice juice of lime Add at the end for best flavor.
- optional splash of rice vinegar, chopped cilantro, crushed peanuts Add for extra flavor and garnish.
Instructions
Preparation
- Put the chicken in the slow cooker.
- In a bowl, stir together peanut butter, coconut milk, soy sauce, honey, curry paste, garlic, and ginger until it forms a smooth sauce.
- Pour the sauce over the chicken, making sure it is well-coated.
Cooking
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours, depending on your slow cooker and chicken size.
- Once cooked, shred the chicken with two forks or leave it in pieces.
- Stir in lime juice at the end. Adjust seasoning with salt, more honey, or more curry paste if desired.
Thickening the Sauce
- If the sauce seems thin, let it sit uncovered for about 10 minutes until it thickens. For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir it in, and cook for another 10 minutes on high.
Notes
The sauce can be prepped the night before. This recipe is flexible; you can adjust sweetness, spiciness, and add creamy sides such as cucumber salad.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 8g