Description

Craving a creamy, flavorful dish that brings the vibrant tastes of Thailand to your table? Look no further than Slow Cooker Thai Peanut Chicken! This irresistible recipe features tender chicken thighs smothered in a rich, nutty peanut sauce with hints of coconut, lime, and ginger

Ingredients

Boneless, Skinless Chicken Thighs (1.5 lbs): Juicy and forgiving, perfect for slow cooking.
- Substitution: Chicken breasts (lean but less juicy), tofu, or shrimp (add shrimp in the last 15 minutes) for vegetarian or seafood options.
Coconut Milk (1 cup): Creates a creamy, slightly sweet base.
- Substitution: Light coconut milk or heavy cream (not vegan) for a different texture.
Peanut Butter (½ cup): Adds nutty richness and thickness to the sauce.
- Substitution: Almond butter or sunflower seed butter for peanut-free options.
Soy Sauce (¼ cup): Provides salty, umami depth.
- Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
Lime Juice (2 tbsp): Brings bright, tangy freshness.
- Substitution: Lemon juice or rice vinegar.
Brown Sugar (2 tbsp): Adds subtle sweetness to balance the flavors.
- Substitution: Honey, maple syrup, or coconut sugar.
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Ginger (1 tsp, grated): Adds zesty, spicy warmth.
- Substitution: ½ tsp ground ginger or 1 tbsp minced fresh galangal.
Red Pepper Flakes (½ tsp, optional): Provides a gentle kick for spice lovers.
- Substitution: Sriracha, fresh chili, or omit for no heat.
Chopped Peanuts and Green Onions (for garnish): Add crunch and freshness.
- Substitution: Crushed cashews, cilantro, or no garnish.
Cooked Rice or Noodles (for serving): Soaks up the creamy sauce.
- Substitution: Jasmine rice, brown rice, rice noodles, or zucchini noodles for low-carb.

Why They’re Important: The chicken is the protein-packed base, coconut milk and peanut butter create the creamy sauce, and soy sauce, lime, and spices add bold Thai flavor. Garnishes elevate the dish with texture and vibrancy.

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Instructions

Step 1: Prepare the Peanut Sauce

In a medium bowl, whisk together 1 cup coconut milk, ½ cup peanut butter, ¼ cup soy sauce, 2 tbsp lime juice, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tsp grated ginger, and ½ tsp red pepper flakes (if using) until smooth.
- Tip: If the peanut butter is thick, microwave the mixture for 10-15 seconds to help it blend. Ensure the sauce is well-combined for even flavor.

Step 2: Add Chicken and Sauce

Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker in a single layer.
Pour the peanut sauce over the chicken, ensuring each thigh is fully coated. Use tongs to turn the chicken if needed.
- Tip: Pat the chicken dry with paper towels for better sauce adhesion, and trim excess fat for a cleaner dish.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred or cut.
- Tip: Stir gently halfway through if possible to ensure even coating, but avoid lifting the lid too often.

Step 4: Serve

Remove the chicken from the slow cooker and place on plates, whole or shredded. Spoon the peanut sauce generously over the top.
Serve hot over cooked rice or noodles, ensuring plenty of sauce in each portion.
Garnish with chopped peanuts and sliced green onions for crunch and color.
- Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir into the slow cooker, and cook on high for 10-15 minutes.