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Slow Cooker Thai Peanut Chicken
Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.