Description
Slow Cooker Thai Peanut Chicken is a comforting and flavorful dish featuring tender chicken, vibrant vegetables, and a creamy homemade peanut sauce. This easy slow cooker recipe combines boneless chicken, fresh veggies, and a rich Thai-inspired sauce made from coconut milk, peanut butter, and spices, making a healthy and delicious meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
- Juice of 1 large or 2 small limes (¼ cup)
Peanut Sauce Ingredients
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare Ingredients. In a slow cooker, place the cut chicken pieces, diced onion, and diced red bell pepper. Season with sea salt and black pepper, tossing everything gently to coat the ingredients evenly.
- Make Peanut Sauce. In a separate bowl, combine minced garlic, coconut milk, creamy peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, grated ginger, and crushed red pepper flakes. Whisk all the ingredients together thoroughly until smooth.
- Add Sauce and Cook. Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 to 4 ½ hours, until the chicken is fully cooked and tender.
- Season to Taste. After cooking, check the seasoning and adjust by adding more salt and pepper if needed to suit your preferences.
- Add Spinach and Lime. Remove the lid and stir in the fresh baby spinach leaves along with the fresh lime juice. Stir gently and allow to heat for a few more minutes until the spinach wilts into the sauce.
- Serve. Serve the Thai Peanut Chicken over rice, cauliflower rice, Pad Thai noodles, or your choice of noodles. Garnish as desired to complete the dish.
Notes
- This recipe is incredibly easy and makes a deliciously saucy dinner with minimal effort thanks to the slow cooker.
- You can substitute chicken thighs for chicken breasts if preferred, for more moisture and flavor.
- The optional honey adds a touch of sweetness but can be omitted for a less sweet dish.
- Serve with your favorite grain or noodles to soak up the tasty peanut sauce.
- Adjust crushed red pepper flakes according to your desired level of spice.
- Fish sauce and coconut aminos can be replaced with soy sauce for a more readily available option, keeping flavor balance in mind.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
