Description

Craving a creamy, savory dish that’s bursting with Thai-inspired flavors and requires minimal effort? Slow Cooker Thai Peanut Chicken is your answer! This irresistible recipe transforms tender chicken thighs into a rich, nutty masterpiece, coated in a velvety coconut-peanut sauce with hints of lime and ginger

Ingredients

Boneless, Skinless Chicken Thighs (1.5 lbs):
- Why it’s important: Juicy, tender protein that holds up well to slow cooking and absorbs the sauce’s flavors.
- Substitutions: Chicken breasts (may be less juicy), tofu for vegetarian (adjust cooking time to 4–5 hours on low), or shrimp (add in the last 30 minutes).
Coconut Milk (1 cup):
- Why it’s important: Creates a creamy, rich base with a subtle tropical flavor.
- Substitutions: Full-fat coconut cream for thicker sauce, or heavy cream for non-coconut (non-vegan).
Peanut Butter (½ cup):
- Why it’s important: Provides nutty depth and thickens the sauce for classic Thai peanut flavor.
- Substitutions: Almond butter or sunflower seed butter for peanut-free (may alter flavor slightly).
Soy Sauce (¼ cup):
- Why it’s important: Adds savory, umami depth to balance the sweetness.
- Substitutions: Tamari or coconut aminos for gluten-free, or low-sodium soy sauce.
Lime Juice (2 tbsp):
- Why it’s important: Brings bright, tangy freshness to cut through the richness.
- Substitutions: Lemon juice, rice vinegar, or 1 tbsp bottled lime juice.
Brown Sugar (2 tbsp):
- Why it’s important: Adds subtle sweetness to balance the savory and spicy elements.
- Substitutions: Honey, maple syrup, or coconut sugar.
Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with warm, aromatic depth.
- Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
Ginger (1 tsp, grated):
- Why it’s important: Adds zesty, spicy warmth for authentic Thai flavor.
- Substitutions: ½ tsp ground ginger or 1 tsp ginger paste.
Red Pepper Flakes (½ tsp, optional):
- Why it’s important: Provides a mild spicy kick to enhance the flavors.
- Substitutions: Sriracha, fresh chili, or omit for no heat.
Chopped Peanuts and Green Onions (for garnish):
- Why it’s important: Adds crunchy texture and fresh, oniony brightness.
- Substitutions: Crushed almonds, sesame seeds, or cilantro for garnish.
Cooked Rice or Noodles (for serving):
- Why it’s important: Soaks up the creamy sauce and completes the meal.
- Substitutions: Jasmine rice, rice noodles, zucchini noodles for low-carb, or quinoa.

Tip: Use natural peanut butter (just peanuts and salt) for the best texture, and full-fat coconut milk for a rich, authentic sauce.

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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 and well-combined.
Tip: If the peanut butter is thick, warm the coconut milk slightly to help it blend smoothly.

Step 2: Add Chicken and Sauce to the Slow Cooker

Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels.
Place the chicken thighs in the slow cooker in a single layer.
Pour the peanut sauce over the chicken, ensuring all pieces are well-coated.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

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 (165°F/74°C internally).
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Stir gently halfway through if possible to ensure even coating, but avoid overmixing to keep chicken intact.

Step 4: Serve

Remove the chicken from the slow cooker and shred with two forks if desired, or keep whole for serving.
Stir the sauce in the slow cooker to recombine, then return shredded chicken (if shredded) to coat in the sauce.
Serve hot over cooked rice (jasmine or basmati) or noodles (rice noodles or egg noodles).
Garnish with chopped peanuts and sliced green onions for crunch and color.
Tip: If the sauce is too thin, cook uncovered on high for 10–15 minutes to thicken, or stir in an extra tablespoon of peanut butter.