Slow-Cooked Thai Peanut Chicken
A delightful slow-cooked dish combining rich flavors of peanut butter, coconut, and spices, creating a creamy sauce that pairs beautifully with tender chicken.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup peanut butter Try using natural peanut butter for a healthier option.
- 1 cup coconut milk
- 1/4 cup soy sauce Use gluten-free soy sauce or tamari for a gluten-free version.
- 1/4 cup honey or brown sugar Adjust sweetness based on preference.
- 2 tablespoons lime juice
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 tablespoon cilantro, chopped (for garnish)
- Salt and pepper to taste
- Rice or noodles for serving
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- In a mixing bowl, combine peanut butter, coconut milk, soy sauce, honey, lime juice, ginger, and garlic. Mix well.
- Pour the peanut sauce over the chicken in the slow cooker.
- Add the sliced bell peppers on top.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken in the slow cooker and stir it into the sauce.
- Serve over rice or noodles and garnish with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months. Reheat in the microwave or on the stove, adding a splash of water or coconut milk if too thick. For a fresh crunch, add vegetables such as broccoli, carrots, or snap peas during the last hour of cooking. Substitute chicken with tofu or tempeh for a vegetarian option.