Slow Cooker Thai Peanut Chicken
Juicy chicken thighs braised low and slow in a rich, savory peanut sauce with coconut milk, lime, and ginger, then served over jasmine rice with fresh garnishes. An easy weeknight dinner with bold Southeast Asian flavors.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup creamy peanut butter (natural)
- 1 cup full-fat coconut milk
- 1/4 cup gluten-free tamari (or coconut aminos)
- 2 tbsp fresh lime juice
- 2 tbsp honey (or maple syrup)
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp sriracha (or chili garlic sauce)
- 2 tsp fish sauce (or extra tamari)
- 1 red bell pepper, sliced
- 4 green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
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1
Whisk together 1/2 cup creamy peanut butter (natural), 1 cup full-fat coconut milk, 1/4 cup gluten-free tamari (or coconut aminos), 2 tbsp fresh lime juice, 2 tbsp honey (or maple syrup), 4 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sriracha (or chili garlic sauce), and 2 tsp fish sauce (or extra tamari) in the slow cooker until smooth.
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2
Add 2 lbs boneless skinless chicken thighs and 1 sliced red bell pepper to the slow cooker. Turn the chicken to coat in the sauce.
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3
Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
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4
Remove the chicken and shred with two forks, or slice into pieces. Return to the slow cooker and stir to coat in the sauce.
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5
Serve over jasmine rice topped with 4 sliced green onions, 1/4 cup roughly chopped roasted peanuts, and 1/4 cup chopped fresh cilantro. Serve 4 lime wedges alongside.