Thai Peanut Chicken Recipe {Slow Cooker}
Servings 6 servings
This Slow Cooker Thai Peanut Chicken is super simple to prepare and can be prepped in a matter of minutes before placing it in the crockpot to cook. The easy Thai peanut sauce is incredibly flavourful and can be served along with vegetables and a bed of rice or rice noodles for a balanced and delicious meal! {Gluten-free, dairy-free & paleo}
Ingredients
- 2 pounds boneless skinless raw chicken breasts diced into 1-inch cubes
For the peanut sauce:
- 1 (14oz) can full fat coconut milk
- 1/4 cup natural peanut butter
- 2 tablespoons red curry paste
- 3 tablespoons reduced-sodium soy sauce (or sub in tamari sauce)
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 4 garlic cloves minced
- 1/2 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- Combine all ingredients other than the chicken in a medium sized bowl or mini blender and blend until smooth.
- Place cubed chicken in slow cooker and add peanut sauce. Cook on low for 4-6 hours, stirring every couple of hours, if possible to ensure that the chicken is immersed in the sauce.
- Serve chicken and peanut sauce over sautéed veggies and brown rice or rice noodles. For veggies, I like to use sliced red peppers, snap peas, diced broccoli and thinly sliced carrots. You can also use a bag of frozen stir-fry vegetables for quick meal prep. Season with salt and pepper, to taste. Top with chopped peanuts, cilantro and diced green onion.
Notes
- Cut the chicken into the roughly the same size pieces (I did about 1-inch cubes) so that it cooks evenly. To save on time, you can purchase pre-diced raw chicken breast if desired.
- Use full-fat coconut milk in the can for a more rich and creamy sauce. Make sure that you shake the can really well before opening since sometimes it tends to separate.
- I like to make the sauce in a mini blender (we love the Ninja), since you can dump all of the sauce ingredients into the blender and press start. Blending it ensures that the ingredients are evenly combined and makes the sauce really smooth.
- The recipe intentionally makes quite a bit of extra peanut sauce so that you can pour it over lots of vegetables and rice or noodles. If there is a lot of peanut sauce left over, sometimes I will repurpose it for another meal later on in the week and mix it in with some cooked shrimp or tofu and veggies. Cook once, eat twice!
Nutrition
Calories: 273kcalCarbohydrates: 10gProtein: 35gFat: 10gSaturated Fat: 2gCholesterol: 97mgSodium: 495mgPotassium: 660mgFiber: 1gSugar: 7gVitamin A: 882IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!