Slow Cooker Thai Peanut Chicken
Easy slow cooker Thai peanut chicken recipe, homemade with simple ingredients. Tender chicken breast cubes are covered in a sweet and spicy, smooth and creamy coconut milk and peanut butter sauce.
Yield: People
Ingredients
- 1/2 cup Peanut butter, Creamy
- 1/2 cup Chicken broth, Low sodium
- 1/2 cup Coconut milk, Full fat
- 3 tbsp Soy sauce, Low sodium
- 1 tbsp Sriracha sauce
- 2 tbsp Vinegar
- 1-2 tbsp Honey, Adjust according to your preference
- 2 tsp Sesame oil
- 3 cloves Garlic, Finely minced
- 1 tsp Ginger powder
- Salt, To taste
- Pepper, To taste
- 1/2 tsp Red chili flakes
- 2 pounds Chicken breast, Cut into small 1 inch cubes, Boneless
- 1 tbsp Cornstarch, Dissolved in 1 tbsp water, Optional
- 1-2 tbsp Lime juice, Adjust according to your preference
- 2 tbsp Green onions, Finely chopped, For garnish
- 1-2 tbsp Peanuts, Roasted, Roughly chopped, For garnish
Instructions
- Add chicken breast cubes and mix until fully coated in the peanut butter sauce.
- Cover and cook on Low heat for 4 hours or until chicken is cooked through.
- Mix in cornstarch slurry and lime juice.
- Cook uncovered for 15-20 minutes or until sauce is slightly thickened.
- Garnish with green onions and peanuts. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 386kcal, Carbohydrates: 11g, Protein: 40g, Fat: 21g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 912mg, Potassium: 815mg, Fiber: 2g, Sugar: 5g, Vitamin A: 120IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg