Slow Cooker Thai Peanut Chicken
User Reviews
4.5
537 reviews
Excellent
Slow Cooker Thai Peanut Chicken
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🥜🍗🍚 Juicy chicken is coated in the most incredible peanut sauce! Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch!
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Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 14 ounce canned full-fat coconut milk (lite may be substituted)
- ¾ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 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 or 2 garlic cloves finely minced
- pinch cayenne pepper optional and to taste
- ⅓ cup lightly salted peanuts finely chopped for garnishing
- ¼ cup fresh cilantro leaves stems discarded, optional for garnishing
- 2 tablespoons green onions sliced thin optional for garnishing
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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.
Equipments used:
Notes
- Storage: Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
- Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
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Serving
1serving
Calories
637kcal
(32%)
Carbohydrates
27g
(9%)
Protein
44g
(88%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
936mg
(39%)
Potassium
1015mg
(29%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
114IU
(2%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
537 reviews
Excellent
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