Slow Cooker Thai Peanut Chicken
User Reviews
4.5
Slow Cooker Thai Peanut Chicken
Description
This recipe involves coating cubed chicken breast with cornstarch and seasonings before slow cooking in a sauce made from creamy peanut butter, canned coconut milk, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ground ginger, garlic powder, and an optional pinch of cayenne pepper. Cooking low and slow allows the chicken to absorb the sauce flavors and become tender while the sauce reduces and thickens.
The final dish is flavorful, creamy, and slightly tangy with sweet and nutty notes. Chopped peanuts add crunch, while cilantro and green onions contribute fresh herbal brightness. This dish works well served over rice or noodles to complement the rich sauce.
The recipe notes highlight that the chicken is best served warm and fresh but will keep in the refrigerator for up to 5 days or can be frozen for up to 3 months for convenient reheating.
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breast cut into 1-inch pieces, boneless skinless
- 3 tablespoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 14 ounce coconut milk lite may be substituted, canned full-fat
- ¾ cup peanut butter creamy
- ¼ cup soy sauce low-sodium
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- ½ to 1 teaspoon ground ginger or to taste
- ½ teaspoon garlic powder finely minced, or 2 garlic cloves
- pinch cayenne pepper optional and to taste
- ⅓ cup peanuts finely chopped for garnishing, lightly salted
- ¼ cup cilantro stems discarded, optional for garnishing, fresh leaves
- 2 tablespoons green onion optional for garnishing, sliced thin
Instructions
- Line a 6-quart with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
- Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze cooked chicken in freezer-safe containers for up to 3 months.
- Heating the peanut butter mixture before mixing helps it blend smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 637kcal | 32% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 936mg | 39% |
| Potassium | 1015mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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