Slow Cooker Thai Peanut Chicken That Hits The Spot
Juicy chicken coated in a rich Thai-inspired peanut sauce, slow cooked to perfection, offering creamy comfort with each bite.
Equipment
- 1 Slow cooker 6-quart
- 1 Medium bowl
Ingredients
Main ingredients
- 2 pounds Boneless skinless chicken breasts cut into 1-inch chunks
- 1 tablespoon Olive oil
- 3 tablespoons Cornstarch
- 0.5 teaspoon Salt or to taste
- 0.5 teaspoon Black pepper or to taste
- 14 ounce Full-fat coconut milk canned
- 0.75 cup Creamy peanut butter chunky optional
- 0.25 cup Low-sodium soy sauce
- 0.25 cup Honey
- 2 tablespoons Rice wine vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground ginger or to taste
- 0.5 teaspoon Garlic powder or 2 cloves garlic, minced
- 1 pinch Cayenne pepper optional and to taste
- 0.33 cup Lightly salted peanuts finely chopped, for garnish
- 0.25 cup Fresh cilantro chopped, for garnish
- 2 tablespoons Green onions sliced thin, for garnish
Instructions
Instructions
- Heat olive oil in a skillet over medium-high heat. Add chicken pieces and brown until golden on the outside. Do not fully cook.
- Transfer chicken to slow cooker. Sprinkle with cornstarch, salt, and pepper, and toss to coat evenly.
- In a bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne.
- Pour prepared sauce over chicken in the slow cooker. Stir gently to coat all pieces evenly.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender.
- Stir contents. Serve over rice or noodles. Garnish with chopped peanuts, cilantro, and green onions.
Notes
Serve over cooked jasmine or basmati rice to soak up all the sauce. Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months. For reheating, use low heat and stir in extra coconut milk if needed.