Description

Have you ever dreamed of making a Thai dish that tastes like it came from a restaurant but takes almost no effort? That’s where Slow Cooker Thai Peanut Chicken comes in! This creamy, nutty, slightly spicy dish is like a warm hug in a bowl, and it practically cooks itself

Ingredients

Boneless, Skinless Chicken Thighs (1.5 lbs): Thighs stay juicy and tender, soaking up the sauce like a sponge.
- Substitution: Chicken breasts work but may be less moist. Bone-in thighs are okay—just remove bones before serving.
Coconut Milk (1 cup): Full-fat coconut milk makes the sauce creamy and adds a hint of tropical sweetness.
- Substitution: Light coconut milk for fewer calories or heavy cream for a non-coconut option (changes the flavor slightly).
Peanut Butter (½ cup): Smooth, natural peanut butter gives the dish its nutty, rich flavor.
- Substitution: Almond butter, cashew butter, or sunflower seed butter for nut allergies.
Soy Sauce (¼ cup): Adds a salty, umami kick to balance the sweetness.
- Substitution: Tamari for gluten-free or coconut aminos for soy-free.
Lime Juice (2 tbsp): Brings a bright, tangy note to cut through the richness.
- Substitution: Lemon juice or rice vinegar if you don’t have lime.
Brown Sugar (2 tbsp): Adds a touch of sweetness to round out the flavors.
- Substitution: Honey, maple syrup, or coconut sugar for a natural twist.
Garlic (3 cloves, minced): Gives the sauce a warm, savory depth.
- Substitution: 1 tsp garlic powder if fresh garlic isn’t handy.
Ginger (1 tsp, grated): Adds a zesty, slightly spicy flavor that’s key to Thai dishes.
- Substitution: ½ tsp ground ginger, but fresh ginger is best.
Red Pepper Flakes (½ tsp, optional): For a mild spicy kick that livens things up.
- Substitution: Sriracha, chili paste, or skip for no heat.
Garnishes: Chopped peanuts and green onions add crunch and a fresh pop of color.
- Substitution: Cilantro, sesame seeds, or crushed cashews for garnish.
For Serving: Cooked rice (jasmine or brown) or noodles (rice noodles or spaghetti) to soak up the sauce.
- Substitution: Cauliflower rice or zucchini noodles for low-carb.

Why They’re Important: The chicken is the hearty base, coconut milk and peanut butter create the creamy sauce, soy sauce and lime juice add balance, and garlic, ginger, and red pepper flakes bring that Thai-inspired zing. Garnishes make it look and taste gourmet!

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Instructions

Step 1: Make 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).
Keep whisking until the sauce is smooth and creamy. If it’s too thick, add a splash of water or coconut milk.
- Tip: Taste the sauce and tweak it—add more lime for zing or brown sugar for sweetness.

Step 2: Prep the Chicken

Trim any extra fat from 1.5 lbs of chicken thighs and place them in the slow cooker in a single layer.
- Tip: No need to chop the thighs—they’ll shred easily after cooking.

Step 3: Cook It

Pour the peanut sauce over the chicken, making sure every piece is coated.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (165°F/74°C internally).
- Tip: Don’t lift the lid during cooking—it slows things down by letting out heat.

Step 4: Shred and Adjust

When done, use two forks to shred the chicken right in the slow cooker, or keep the thighs whole for a fancier look.
Stir the sauce to mix it with the chicken juices. If it’s too thick, add 1-2 tbsp water or coconut milk. If too thin, mix 1 tsp cornstarch with 1 tbsp water, stir it in, and cook on high for 10 more minutes.
- Tip: Shredding makes the chicken soak up even more sauce—perfect for rice or noodles