Slow Cooker Thai Peanut Chicken
Servings: 6 servings
A simple and deliciously creamy dish, Thai peanut chicken has chicken thighs simmered in a homemade peanut sauce.
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- 1 ½ pounds chicken thighs boneless, skinless
- 1 can coconut milk
- ⅔ cup peanut butter smooth
- 1 cup chicken broth low sodium
- 1 tablespoon sriracha to taste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons corn starch
- 2 tablespoons water
- ½ cup cilantro chopped
- lime wedges
- ½ roasted peanuts chopped
In the slow cooker, combine coconut milk, peanut butter, chicken broth, sriracha, soy sauce, rice vinegar. Add chicken thighs.
Cook on low for 4-5 hours or until internal temperature reaches 165°F.
Remove chicken thighs and cut into bite sized pieces. Meanwhile, mix cornstarch and water. Whisk into peanut sauce to thicken. Return chicken to slow cooker to coat.
Serve over rice, lettuce, or noodles garnished with cilantro, peanuts, and lime wedges.
For a kick, add 1 teaspoon of chili flakes OR an extra tablespoon of sriracha.
Calories: 560kcal | Carbohydrates: 11g | Protein: 28g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 111mg | Sodium: 765mg | Potassium: 610mg | Fiber: 2g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 4mg