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Creamy Slow Cooker Thai-Style Peanut Chicken

Tender chicken slow-cooked in a rich coconut peanut sauce with lime and Thai-inspired spices for an effortless high-protein dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 red bell pepper sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 0.5 cup creamy peanut butter
  • 13.5 oz full-fat coconut milk 1 can
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste optional
  • 0.5 teaspoon ground ginger
  • 0.25 cup crushed peanuts for garnish
  • fresh cilantro chopped, for garnish
  • sliced green onions for garnish

Equipment

  • Slow cooker (6-quart)
  • medium mixing bowl
  • whisk

Method
 

  1. Add the chicken pieces, sliced bell pepper, and diced onion to the slow cooker. Spread into an even layer.
  2. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, lime juice, red curry paste, minced garlic, and ground ginger until smooth and fully combined.
  3. Pour the peanut sauce over the chicken and vegetables. Stir gently to coat everything evenly and place the lid on the slow cooker.
  4. Cook on Low for 6 hours or High for 3 to 4 hours, until the chicken is tender and the sauce has thickened slightly.
  5. For a thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the slow cooker during the last 30 minutes of cooking.
  6. Give everything a final stir, then serve over jasmine rice or noodles. Top with crushed peanuts, fresh cilantro, and sliced green onions.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze in individual portions for up to 3 months. Reheat with a splash of water or coconut milk to loosen the sauce. Gluten-free: Use tamari or coconut aminos in place of soy sauce. Peanut-free: Substitute almond butter or sunflower seed butter in equal amounts. Chicken tip: Thighs are more forgiving in the slow cooker. If using breasts, check for doneness at the 3-hour mark on High.