Slow Cooker Thai Peanut Chicken

Name: Slow Cooker Thai Peanut Chicken
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 6 servings
Ingredients: 2 cans light coconut milk; ¼ cup peanut butter; 3 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons coconut sugar or brown sugar; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; ¼ teaspoon crushed red pepper flakes; 2 pounds boneless skinless chicken breast; 1 small butternut squash; 2 large red bell peppers; 1 medium yellow onion; 2 cups frozen peas; 2 tablespoons freshly squeezed lime juice; Prepared brown rice; chopped fresh cilantro

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Prep Time
35 mins
Cook Time
4 hrs
Total Time
4 hrs 35 mins
Servings
6 servings
Calories
509 kcal
Course
Main Course
Cuisine
Thai

Slow Cooker Thai Peanut Chicken

Iris Warren

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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

Servings

2 cans light coconut milk (14 ounce cans)
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 minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon crushed red pepper flakes
2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces
1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes
2 large red bell peppers cored and thinly sliced
1 medium yellow onion thinly sliced (about 3 cups)
2 cups frozen peas thawed
2 tablespoons freshly squeezed lime juice (about 1 lime)
Prepared brown rice for serving
chopped fresh cilantro for serving

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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 Monounsaturated Fat 4g Trans Fat 1g Cholesterol 97mg (32%) Potassium 1383mg (40%) 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%