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- 1.5 lbs chicken thighs, boneless and skinless - 1 cup coconut milk - 1/4 cup natural peanut butter - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon red curry paste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup snap peas - 1/4 cup chopped fresh cilantro (for garnish) - 1 tablespoon lime juice (or to taste) - Cooked jasmine rice (for serving) The recipe calls for 1.5 lbs of chicken thighs. You can use chicken breasts if you prefer. Coconut milk gives a rich flavor. If you're out, use dairy-free milk mixed with a bit of oil. For the peanut butter, choose natural to avoid added sugars. Tamari is a great substitute for soy sauce to keep it gluten-free. - Chicken thighs: They stay moist and tender during cooking. - Coconut milk: This adds creaminess and a sweet taste to the dish. - Peanut butter: It provides a nutty flavor, making the sauce rich. - Soy sauce: Adds saltiness and depth to balance the sweetness. - Brown sugar: This enhances the flavor and adds a touch of caramel. - Garlic and ginger: These add warmth and spice, boosting the overall taste. - Red curry paste: This gives the dish its signature heat and complex flavor. - Bell peppers and snap peas: They add color, crunch, and nutrition. - Cilantro: Freshens the dish, adding bright notes. - Lime juice: It adds acidity, brightening the flavors. - Jasmine rice: This is the perfect base, soaking up the sauce. Each ingredient plays a key role in making this dish flavorful and satisfying. {{ingredient_image_1}} First, gather all your ingredients. You will need chicken thighs, coconut milk, peanut butter, soy sauce, brown sugar, garlic, ginger, red curry paste, bell peppers, snap peas, cilantro, lime juice, and jasmine rice. Next, in your slow cooker, combine the coconut milk, peanut butter, soy sauce, brown sugar, minced garlic, minced ginger, and red curry paste. Stir until it is smooth and mixed well. This sauce is the heart of the dish. Cut the chicken thighs into chunks if you like. Then, place them in the slow cooker. Make sure each piece is coated with the sauce. This will keep the chicken moist and flavorful. Now, slice the red and yellow bell peppers. Add them to the slow cooker along with the snap peas. These will add color and crunch to your meal. Cover the slow cooker with its lid. You can set it on low for 6-7 hours or high for 3-4 hours. Either way, the chicken will become very tender. If you use low heat, it will have a deeper flavor. When the cooking time is up, check the chicken. It should shred easily with a fork. Using two forks, shred the chicken right in the slow cooker. Mix it with the sauce and veggies. This helps blend all the flavors together. Next, add lime juice to taste. This will brighten the dish. Adjust the seasoning if you need to. Serve the chicken over cooked jasmine rice. Garnish each bowl with chopped cilantro. Adding a lime wedge on the side makes it look fresh and inviting. Enjoy your meal! To boost the taste, try using fresh herbs. Fresh cilantro adds a bright kick. You can also sprinkle crushed peanuts for texture. If you want more heat, add sliced jalapeños. For a tangy twist, use lime zest along with lime juice. For tender chicken, use thighs. They hold moisture well during cooking. Shredding the chicken in the sauce keeps it juicy. You can also add more veggies. Carrots and broccoli work nicely here. They not only add crunch but also color. Cook on low for 6-7 hours for the best results. If you're short on time, cook on high for 3-4 hours. Always check if the chicken is tender. If you need a quicker meal, cut the chicken into smaller pieces. This will help it cook faster. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your dish significantly. Always opt for fresh over powdered for the best taste. Adjust Spice Levels: If you prefer a spicier dish, add more red curry paste or a pinch of red pepper flakes. Start with a small amount and taste as you go! Choose the Right Chicken: Chicken thighs are ideal for this recipe due to their rich flavor and tenderness. Avoid chicken breasts as they may dry out during cooking. Make It a Meal: To turn this into a full meal, add cooked vegetables like broccoli or carrots in the last hour of cooking for added nutrition and color. {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or tempeh. Both provide great texture and absorb flavors well. Use the same cooking method. Ensure you press and cube the tofu for better results. You can also add more veggies, like carrots or mushrooms, for extra nutrition. The coconut milk and peanut butter will still give that rich taste. If you want to try other proteins, feel free to use pork or shrimp. Pork works great with this sauce. Cut it into chunks, and follow the same cooking steps. Shrimp cooks faster, so add it in the last hour of cooking. For a seafood twist, this dish can be very tasty with salmon too. You can add more flavor to the dish easily. Try adding lime zest for a fresh kick. You can also mix in some chopped peanuts for crunch. If you like heat, add red pepper flakes or sliced chili peppers. Fresh herbs like basil or mint can also bring a new taste. Experiment with these options for a unique twist. After cooking, let your Thai peanut chicken cool down. Transfer it to an airtight container. Store it in the fridge for up to 3 days. Always label the container with the date. This helps you keep track of how long it's been stored. You can freeze this dish for longer storage. Place the cooled chicken in a freezer-safe bag or container. Make sure to remove as much air as possible. It will stay fresh for up to 3 months. When you want to eat it, thaw it in the fridge overnight. To reheat, you have a few options. For the microwave, place the chicken in a safe dish. Heat it in intervals of 1-2 minutes, stirring in between. On the stove, add the chicken to a pot with a bit of water or broth. Heat it over medium until warmed through. Make sure it’s hot all the way to the center before serving. Enjoy it again with fresh rice. Yes, you can use chicken breasts. They will cook faster than thighs. Breasts can dry out if cooked too long. I recommend checking them at 3 hours on high or 5 hours on low. If you prefer juicy chicken, stick with thighs. They hold moisture well. To add heat, use extra red curry paste. You can also add sliced fresh jalapeños for a kick. Another option is to sprinkle in some crushed red pepper flakes. Start with a little and taste as you go. Balance the heat with more coconut milk if needed. Serve this dish over cooked jasmine rice. The rice absorbs the sauce and balances flavors. You can also add a side of steamed vegetables for color. Fresh cilantro and lime wedges make great toppings. They add brightness and enhance the dish's flavor. This post covered key tips for making Slow Cooker Thai Peanut Chicken. We explored the important ingredients and their roles. You learned step-by-step instructions for cooking and serving. I shared tricks for enhancing flavor and adjusting cooking times. We also discussed variations, such as vegetarian options, and storage tips. Finally, remember that cooking is about fun and creativity. With these insights, you can make a delightful, tasty meal for you and your loved ones. Enjoy your cooking journey!

Slow Cooker Thai Peanut Chicken

A flavorful and creamy Thai-inspired dish made with tender chicken thighs, coconut milk, and peanut butter, served over jasmine rice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 cup coconut milk
  • 0.25 cup natural peanut butter
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon red curry paste
  • 1 each red bell pepper, sliced
  • 1 each yellow bell pepper, sliced
  • 1 cup snap peas
  • 0.25 cup chopped fresh cilantro (for garnish)
  • 1 tablespoon lime juice (or to taste)
  • 1 serving cooked jasmine rice (for serving)

Instructions
 

  • In a slow cooker, combine the coconut milk, peanut butter, soy sauce, brown sugar, minced garlic, ginger, and red curry paste. Stir until smooth and well incorporated.
  • Add the chicken thighs to the mixture, ensuring they are well coated with the sauce.
  • Top the chicken with the sliced red and yellow bell peppers and snap peas.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce and vegetables.
  • Stir in the lime juice and adjust seasoning if needed.
  • Serve over prepared jasmine rice and garnish with fresh cilantro.

Notes

Serve in deep bowls with a sprinkle of cilantro and a lime wedge for added freshness.
Keyword chicken, peanut sauce, slow cooker, Thai