Description

This Slow Cooker Peanut Chicken features tender chicken thighs simmered in a rich, creamy peanut sauce made with coconut milk, peanut butter, soy sauce, ginger, and garlic. It’s an easy, flavorful, dump-and-go recipe perfect for busy weeknights.

Ingredients

2 lbs boneless skinless chicken thighs

1 cup coconut milk

1/2 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons honey (or brown sugar)

2 tablespoons rice vinegar (or lime juice)

2 tablespoons fresh ginger, grated

3 garlic cloves, minced

1 tablespoon sriracha or chili paste (optional)

1 teaspoon ground coriander

Salt and pepper, to taste

1/2 cup roasted peanuts, chopped (for garnish)

Fresh cilantro, chopped (for garnish)

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Instructions

Place the chicken thighs in the bottom of the slow cooker.
In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, vinegar, ginger, garlic, sriracha, coriander, salt, and pepper until smooth.
Pour the sauce over the chicken, ensuring it is well coated.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Shred the chicken or leave it whole, then stir to coat it evenly in the sauce.
Garnish with chopped peanuts and fresh cilantro before serving.

Notes

Use chicken breasts instead of thighs for a leaner option.

Make it vegetarian by using tofu or chickpeas.

Stir in steamed broccoli or spinach at the end for extra veggies.

Toasted peanuts add an extra nutty flavor.

Lime juice can be used in place of rice vinegar for a citrusy touch.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 7g
Sodium: 690mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg