Description
This Slow Cooker Thai Peanut Chicken recipe combines tender chicken breasts and vibrant red peppers simmered in a creamy, flavorful peanut coconut sauce. Perfect for a hands-off meal, it features a rich blend of coconut milk, natural peanut butter, soy sauce, honey, garlic, and ginger, finished with fresh cilantro, lime juice, and crunchy dry-roasted peanuts for garnish. Ideal for a comforting yet exotic dinner, it’s easy to prepare and serves four.
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, sliced (about 1 ½ cups)
Sauce
- 1 cup high-fat coconut milk
- ½ cup natural peanut butter (smooth or crunchy)
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon ground ginger (or 2 teaspoons fresh ginger)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper (adjust to taste)
Finishing Touches
- ½ cup chopped cilantro (plus more for garnish)
- 3 tablespoons lime juice
- Chopped dry-roasted peanuts (for garnish)
Instructions
- Add Chicken and Peppers: Place the cubed chicken breasts and sliced red pepper into the bowl of a large slow cooker, ensuring they are spread evenly for uniform cooking.
- Prepare Peanut Sauce: In a separate bowl, whisk together coconut milk, natural peanut butter, soy sauce, honey, minced garlic, ground ginger, salt, and black pepper until smooth and creamy, creating the flavorful peanut sauce base.
- Cook in Slow Cooker: Pour the prepared peanut sauce over the chicken and peppers in the slow cooker. Cover with the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, allowing flavors to meld and chicken to become tender.
- Add Cilantro and Lime Juice: About one hour before serving, stir in the chopped cilantro and lime juice to the slow cooker. Cover again and let it cook for the remaining time to infuse the fresh herb and citrus brightness.
- Garnish and Serve: Once cooked, serve the Thai peanut chicken hot, garnished with additional cilantro and chopped dry-roasted peanuts for added texture and flavor contrast.
Notes
- You can substitute chicken thighs for a juicier result if preferred.
- Adjust the amount of honey to suit your preferred level of sweetness.
- Serve with jasmine rice or steamed vegetables for a complete meal.
- For a spicier kick, add red chili flakes or fresh chopped chilies to the sauce.
- Make sure to stir the sauce well before adding to ensure the peanut butter is fully incorporated.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
