Easy Slow Cooker Thai Peanut Chicken (Print version)
Tender chicken in a creamy coconut peanut sauce with lime and ginger, made hands-off in the slow cooker.
# Ingredients:
For the sauce
01 -
1 cup (240 ml) full-fat coconut milk
02 -
1/2 cup (125 g) natural creamy peanut butter
03 -
3 tablespoons low-sodium soy sauce
04 -
2 tablespoons honey
05 -
1 tablespoon rice vinegar
06 -
1 tablespoon fresh ginger, minced
07 -
4 cloves garlic, minced
08 -
1/2 teaspoon crushed red pepper flakes
For the chicken
09 -
2 lbs (900 g) boneless, skinless chicken breasts
10 -
1/2 cup (120 ml) low-sodium chicken broth
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
To finish
13 -
1 tablespoon cornstarch
14 -
2 tablespoons cold water
15 -
1 tablespoon fresh lime juice
For serving
16 -
Cooked jasmine rice
17 -
1/4 cup chopped roasted peanuts
18 -
Fresh cilantro leaves
19 -
Sliced green onions
# Instructions:
01 -
Whisk the coconut milk, peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes together in the slow cooker insert until smooth and well combined.
02 -
Season the chicken breasts with salt and pepper, then nestle them into the sauce. Spoon a little sauce over the top of each breast so they do not dry out during cooking.
03 -
Cover and cook on low for 4 to 5 hours, or until the chicken is tender and easily shreds with a fork. Avoid lifting the lid during the first three hours.
04 -
Transfer the cooked chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker. If the sauce is thinner than you like, stir the cornstarch and cold water together until smooth, then mix it into the sauce and cook for 15 to 20 minutes more.
05 -
Stir in the lime juice and taste for seasoning. Serve the chicken and sauce over steamed rice, then top with chopped peanuts, cilantro, and green onions.
# Good to know:
01 -
The sauce thickens as it cools. Add a splash of broth or water when reheating.
02 -
For extra heat, add a teaspoon of sriracha to the sauce base.