Description
This Slow Cooked Thai Peanut Chicken is a comforting dish that combines tender chicken with a rich, creamy peanut sauce. It’s the ultimate set-it-and-forget-it meal that promises big flavors with minimal effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup creamy peanut butter
- 1 can full-fat coconut milk
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons red curry paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- Optional: bell peppers, sliced
- Optional: onions, chopped
- Optional: carrots, sliced
- Optional: spinach or kale
- Garnishes: fresh cilantro, chopped roasted peanuts, lime wedges
Instructions
- Prepare Your Ingredients: Mince fresh ginger and garlic. Cut large chicken thighs in half for even cooking.
- Whisk the Sauce: In a medium bowl, combine creamy peanut butter, full-fat coconut milk, soy sauce, fresh lime juice, red curry paste, minced ginger, minced garlic, brown sugar, and chicken broth. Whisk until smooth.
- Add Chicken to Crockpot: Place chicken thighs in the bottom of the slow cooker in a single layer.
- Pour Over the Sauce: Pour the peanut sauce evenly over the chicken, ensuring each piece is coated.
- Slow Cook to Perfection: Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is tender.
- Shred the Chicken: Remove chicken from the slow cooker and shred with two forks.
- Return Chicken to Sauce: Stir shredded chicken back into the sauce. Add any quick-cooking vegetables like spinach if desired.
- Serve and Garnish: Serve over jasmine rice or rice noodles, garnished with cilantro, chopped peanuts, and lime wedges.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Adjust the spice level by varying the amount of red curry paste. For a thicker sauce, use a cornstarch slurry after shredding the chicken. Feel free to add vegetables for extra nutrition.