Slow Cooker Thai Peanut Chicken

why make this recipe

Slow Cooker Thai Peanut Chicken is a comforting and delicious dish that brings the flavors of Thailand right to your table. This recipe combines tender chicken, creamy coconut milk, and rich peanut butter for a meal that’s both easy to make and full of taste. Best of all, it cooks itself while you go about your day, making it perfect for busy evenings or meal prep sessions.

how to make Slow Cooker Thai Peanut Chicken

Ingredients :

• 1.5 lbs chicken thighs
• 1 cup coconut milk
• 1/2 cup peanut butter
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Rice or noodles for serving

Directions :

1. Place the chicken thighs in the slow cooker.
2. In a bowl, mix together coconut milk, peanut butter, garlic, ginger, soy sauce, brown sugar, and red pepper flakes (if using).
3. Pour the mixture over the chicken in the slow cooker.
4. Season with salt and pepper.
5. Cover and cook on low for 4-6 hours or until the chicken is tender.
6. Serve over rice or noodles.

how to serve Slow Cooker Thai Peanut Chicken

Serve your Slow Cooker Thai Peanut Chicken over a bed of fluffy rice or noodles. You can garnish it with chopped green onions, crushed peanuts, or fresh cilantro for added flavor and texture. This dish makes a great centerpiece for a family meal or a fun gathering with friends.

how to store Slow Cooker Thai Peanut Chicken

To store leftovers, let the chicken cool down to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for a longer time, consider freezing it. Just make sure to use a freezer-safe container, and it will last for about 2-3 months.

tips to make Slow Cooker Thai Peanut Chicken

• For more flavor, marinate the chicken in a mixture of coconut milk and spices for a few hours before cooking.
• If you like a spicier dish, increase the amount of red pepper flakes or add sliced fresh chili peppers.
• For an extra creamy sauce, stir in a little more coconut milk before serving.

variation (if any)

You can easily make this recipe vegetarian by swapping the chicken thighs for tofu or chickpeas. Simply follow the same cooking directions, and you will have a delicious vegetarian option.

FAQs

1. Can I use chicken breasts instead of thighs?
   Yes, you can use chicken breasts, but they may become dry if cooked too long. Adjust cooking time as needed.

2. Is it possible to make this recipe spicy?
   Absolutely! You can add more red pepper flakes, sliced jalapeños, or chili paste to increase the heat level.

3. Can I use natural peanut butter?
   Yes, natural peanut butter works well; just make sure it’s well stirred and mixed into the sauce.

Slow Cooker Thai Peanut Chicken

A comforting and delicious dish featuring tender chicken, creamy coconut milk, and rich peanut butter, perfect for busy evenings.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 4 servings

Calories 500 kcal

Ingredients

  

Main ingredients

• 1.5 lbs chicken thighs
• 1 cup coconut milk
• 0.5 cup peanut butter
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes (optional) Add more for spice
• Salt and pepper to taste
• Rice or noodles for serving

Instructions

 

Preparation

• Place the chicken thighs in the slow cooker.
• In a bowl, mix together coconut milk, peanut butter, garlic, ginger, soy sauce, brown sugar, and red pepper flakes (if using).
• Pour the mixture over the chicken in the slow cooker.
• Season with salt and pepper.
• Cover and cook on low for 4-6 hours or until the chicken is tender.

Serving

• Serve your Slow Cooker Thai Peanut Chicken over a bed of fluffy rice or noodles.
• Garnish with chopped green onions, crushed peanuts, or fresh cilantro for added flavor and texture.

Notes

To store leftovers, let the chicken cool down, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If freezing, use a freezer-safe container and it will last for about 2-3 months. For more flavor, marinate the chicken in coconut milk and spices for a few hours before cooking. To increase spiciness, add more red pepper flakes or fresh chili peppers. For a creamier sauce, stir in more coconut milk before serving. This recipe can easily be made vegetarian by swapping chicken for tofu or chickpeas.

Keyword Comfort Food, Easy Dinner, Meal Prep, slow cooker, Thai Peanut Chicken