Slow Cooker Thai Peanut Chicken
I love peanut sauce. It makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors.
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It’s the easiest peanut chicken and there’s no breading, browning, baking, or frying involved.MY OTHER RECIPES
Simply mix up the sauce that’s full of complementary flavors including coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, and garlic. Pour the sauce over bite-sized chicken pieces and let your slow cooker do the work.
Topped with crunchy peanuts, cilantro, and green onions alongside a bed of rice (or use noodles), it’s an easy, weeknight recipe that everyone will love.
There’s plenty of cooking sauce leftover in the bottom of the slow cooker which I spoon generously over the chicken, rice, and any veggies I may have steamed. But I’ve also been know to just eat peanut sauce by the spoonful. So good.
Please note I haven’t made this recipe without a slow cooker so can’t give specifics about how to tweak it if you don’t have a slow cooker. I have other peanut chicken and peanut sauce-based recipes listed in the Related Recipes below that you can try until you can make this with a slow cooker.
Slow Cooker Thai Peanut Chicken
Peanut sauces makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors. It’s the easiest peanut chicken and there’s no breading, browning, baking, or frying involved. Simply mix up the sauce that’s full of complementary flavors and pour it over bite-sized chicken pieces and let your slow cooker do the work. Topped with crunchy peanuts, cilantro, and green onions alongside a bed of rice (or use noodles), it’s an easy, weeknight recipe that everyone will love. There’s plenty of cooking sauce leftover in the bottom of the slow cooker which I spoon generously over the chicken, rice, and any veggies I may have steamed.
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- one 14-ounce can coconut milk (lite okay)
- 3/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon ground ginger, or to taste
- 1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
- pinch cayenne pepper, optional and to taste
- 1/3 cup lightly salted peanuts, finely chopped for garnishing
- 1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
- 2 tablespoons green onions sliced thin, optional for garnishing
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
- Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
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