Description

Ever wondered how to bring the bold, creamy flavors of Thai cuisine to your kitchen without spending hours over the stove? Say hello to Slow Cooker Thai Peanut Chicken! This dish is a game-changer, combining tender chicken thighs with a rich, nutty peanut sauce that’s bursting with sweet, savory, and tangy notes

Ingredients

The magic of Slow Cooker Thai Peanut Chicken lies in its simple yet flavorful ingredients. Each one adds something special to the dish. Here’s what you’ll need:

Boneless, Skinless Chicken Thighs (1.5 lbs):
- Why it’s important: Thighs stay juicy and tender during slow cooking, soaking up the sauce’s flavors.
- Substitutions: Chicken breasts work but may be slightly drier. Tofu or chickpeas can be used for a vegetarian version.
Coconut Milk (1 cup):
- Why it’s important: Adds creaminess and a subtle sweetness that balances the savory flavors.
- Substitutions: Light coconut milk for a lower-fat option, or heavy cream in a pinch (though it won’t have the same tropical vibe).
Peanut Butter (½ cup):
- Why it’s important: Creates the rich, nutty base of the sauce, giving it that signature Thai peanut flavor.
- Substitutions: Almond butter or sunflower seed butter for nut allergies. Use natural peanut butter for a smoother sauce.
Soy Sauce (¼ cup):
- Why it’s important: Brings salty, umami depth to the sauce.
- Substitutions: Tamari for gluten-free or coconut aminos for a soy-free option.
Lime Juice (2 tbsp):
- Why it’s important: Adds a bright, tangy kick to balance the richness.
- Substitutions: Lemon juice or rice vinegar for a similar zing.
Brown Sugar (2 tbsp):
- Why it’s important: Provides a touch of sweetness to round out the flavors.
- Substitutions: Honey, maple syrup, or coconut sugar for a natural sweetener.
Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with savory, aromatic warmth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
Ginger (1 tsp, grated):
- Why it’s important: Adds a spicy, fresh note that’s classic in Thai cuisine.
- Substitutions: ½ tsp ground ginger, but fresh is best for flavor.
Red Pepper Flakes (½ tsp, optional):
- Why it’s important: Brings a gentle heat for those who like a little spice.
- Substitutions: Sriracha, chili paste, or skip for a milder dish.
Garnishes (chopped peanuts and green onions):
- Why it’s important: Adds crunch, color, and freshness to the final dish.
- Substitutions: Cilantro, sesame seeds, or crushed cashews for variety.
Rice or Noodles (for serving):
- Why it’s important: Soaks up the creamy sauce and completes the meal.
- Substitutions: Cauliflower rice, quinoa, or zucchini noodles for low-carb options.

Tip: Choose high-quality peanut butter and coconut milk for the best flavor. Avoid overly processed or sweetened versions.

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Instructions

Making Slow Cooker Thai Peanut Chicken is a breeze! Follow these steps for a foolproof, flavorful meal.

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).
Whisk until smooth and fully combined. If the peanut butter is thick, microwave the mixture for 10–15 seconds to help it blend.
Tip: Taste the sauce and adjust with more lime juice for tang or brown sugar for sweetness.

Step 2: Prep the Chicken

Trim any excess fat from 1.5 lbs of boneless, skinless chicken thighs.
Place the chicken in the bottom of your slow cooker in an even layer.
Tip: No need to cut the thighs—they’ll shred easily after cooking.

Step 3: Add the Sauce

Pour the peanut sauce over the chicken, making sure all pieces are coated.
Use a spoon to spread the sauce evenly if needed.
Tip: Scrape every bit of sauce from the bowl—it’s too good to waste!

Step 4: Cook

Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Avoid lifting the lid during cooking to keep the heat consistent.

Step 5: Shred the Chicken (Optional)

Once cooked, use two forks to gently shred the chicken directly in the slow cooker, or leave the thighs whole for a chunkier texture.
Stir to coat the chicken in the sauce.
Tip: If the sauce is too thick, add a splash of coconut milk or water to reach your desired consistency.

Step 6: Serve

Serve the chicken and sauce over cooked rice or noodles.
Garnish with chopped peanuts and sliced green onions for crunch and color.
Tip: A squeeze of fresh lime juice before serving adds an extra burst of flavor.