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