Slow Cooker Thai Peanut Chicken
A rich and creamy dish featuring tender chicken thighs in a flavorful peanut sauce, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Preferred for juiciness.
- 1 cup creamy peanut butter Adjust for taste.
- 1 cup coconut milk Adds creaminess.
- 1/4 cup soy sauce
- 1/4 cup brown sugar Can be adjusted.
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice Adds brightness.
- 1 tablespoon sriracha or chili paste Adjust to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
Garnishes
- 2 green onions, sliced for garnish
- to taste chopped peanuts For crunch.
- to taste fresh cilantro For freshness.
Instructions
Preparation
- Place the chicken thighs at the bottom of the slow cooker.
- In a separate bowl, mix together the peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, sriracha, salt, and black pepper until smooth.
- Pour the peanut sauce mixture over the chicken, ensuring it is well coated.
- Add the chicken broth to the slow cooker and give everything a gentle stir.
Cooking
- Cover the slow cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours, depending on your schedule.
- Once cooked, shred the chicken in the slow cooker using two forks, mixing it well with the sauce.
- Taste and adjust seasoning if needed, adding more lime juice or sriracha if desired.
- Serve immediately or keep warm until you are ready to serve.
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Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. To reheat, thaw overnight and warm in the microwave or on the stove.