Slow Cooker Thai Peanut Chicken
A delightful blend of flavors with tender chicken in a rich and creamy peanut sauce, perfect for family dinners and potlucks.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs are juicier, breasts may dry out.
- 1 cup peanut butter For creamy sauce.
- 1 cup coconut milk Adds creaminess.
- 1/3 cup soy sauce Provides umami flavor.
- 1/4 cup honey or maple syrup For sweetness.
- 2 tablespoons sesame oil Adds nuttiness.
- 2 tablespoons lime juice For acidity.
- 1 tablespoon fresh ginger, minced For flavor.
- 3 cloves garlic, minced For depth of flavor.
- 1/2 teaspoon red pepper flakes Adjust to taste.
Vegetables and Garnishes
- 1 cup bell peppers, sliced Any color.
- 1 cup carrots, sliced For sweetness and color.
- 1/4 cup green onions, sliced For garnish.
- to taste chopped peanuts for garnish Optional.
- to taste fresh cilantro for garnish Optional.
Instructions
Preparation
- Place chicken in the slow cooker.
- In a separate bowl, mix together peanut butter, coconut milk, soy sauce, honey or maple syrup, sesame oil, lime juice, ginger, garlic, and red pepper flakes until well combined.
- Pour the mixture over the chicken in the slow cooker.
- Add bell peppers and carrots on top of the sauce.
Cooking
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
- Once finished, shred the chicken in the sauce using two forks, mixing it well.
Serving
- Serve warm, garnished with chopped peanuts and fresh cilantro. Enjoy!
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Notes
For best flavor, marinate chicken for a couple of hours before cooking. Adjust spice level to your preference. Use fresh ingredients for the best results.