Slow Cooker Thai Peanut Chicken
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Unrated
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Prep Time
35 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
6 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
Thai
Slow Cooker Thai Peanut Chicken
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Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.
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Ingredients
- 2 cans coconut milk 14 ounce cans, light
- ¼ cup peanut butter creamy or crunchy
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons ginger fresh, minced
- 1 tablespoon garlic minced
- ¼ teaspoon red pepper flakes crushed
- 2 pounds chicken breast cut into 1 1/2-inch pieces, boneless, skinless
- 1 butternut squash peeled, seeded, and cut into 1/2-inch cubes, small
- 2 red bell pepper cored and thinly sliced, large
- 1 yellow onion thinly sliced (about 3 cups, medium
- 2 cups peas thawed, frozen
- 2 tablespoons lime juice about 1 lime, freshly squeezed
- brown rice for serving, prepared
- cilantro for serving, chopped, fresh
Instructions
- In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth.
- Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
- Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice.
- Serve over rice with a generous sprinkle of fresh cilantro.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm chicken in a deep skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6), without rice
Calories
509kcal
(25%)
Carbohydrates
42g
(14%)
Protein
40g
(80%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
97mg
(32%)
Potassium
1383mg
(29%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
14905IU
(298%)
Vitamin C
104mg
(116%)
Calcium
116mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1(of 6), without rice | |
| Calories | 509kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Potassium | 1383mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 14905IU | 298% |
| Vitamin C | 104mg | 116% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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