Slow Cooker Thai Peanut Chicken

$- Chicken thighs and their preparation I use 2 lbs of boneless, skinless chicken thighs. They stay juicy and tender. First, trim any excess fat. Then, cut them into large chunks for even cooking. - Peanut sauce components The peanut sauce is the star. For it, I need: - 1 cup smooth peanut butter - 1/4 cup soy sauce or tamari - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon chili paste (adjust to taste) This mix creates a creamy, nutty flavor. - Vegetables and garnishes I like to add: - 1 red bell pepper, sliced - 1 cup coconut milk These add color and sweetness. For garnishes, I use: - Chopped peanuts - Sliced green onions - Fresh cilantro These fresh touches enhance the dish. - Best peanut butter for flavor I recommend using a natural, smooth peanut butter. Brands like Jif or Skippy work great. They add rich flavor without extra oils or sugar. - Soy sauce or tamari options For soy sauce, I prefer Kikkoman. If you need gluten-free, try San-J Tamari. Both add depth to the sauce. - Alternatives for honey/maple syrup If you want a different sweetener, use agave syrup or brown sugar. They mix well with the sauce. - Gluten-free variations To make this dish gluten-free, use tamari instead of soy sauce. Ensure all other ingredients are gluten-free too. This keeps the flavor while meeting dietary needs. {{ingredient_image_1}} Mixing the peanut sauce First, grab a large mixing bowl. Add 1 cup of smooth peanut butter. Then, pour in 1/4 cup of soy sauce. Next, add 1/4 cup of honey or maple syrup. Follow this with 2 tablespoons of rice vinegar and 1 tablespoon of sesame oil. Now, add 4 minced garlic cloves and 1 tablespoon of grated ginger. If you like heat, mix in 1 teaspoon of chili paste. Whisk everything until it becomes smooth and well combined. Preparing the chicken thighs Take 2 pounds of boneless, skinless chicken thighs. Place them in the slow cooker. Make sure they are in a single layer. Pour the peanut sauce over the chicken, ensuring each piece is coated. Cooking times and temperature settings Set your slow cooker on low heat. Cook for 6 to 8 hours. If you're short on time, use the high setting. In that case, cook for 3 to 4 hours. The chicken should be tender and reach an internal temperature of 165°F. Adding vegetables and finishing touches After the chicken has cooked, add 1 sliced red bell pepper and 1 cup of coconut milk to the slow cooker. Stir gently to mix everything together. This will add color and flavor to your dish. How to shred chicken properly Once the chicken is cooked, use two forks to shred it right in the slow cooker. Mix the shredded chicken with the sauce for added flavor. Presentation tips for serving Serve the chicken hot. Garnish with chopped peanuts and sliced green onions. For a fresh touch, add a sprinkle of cilantro on top. This makes the dish look vibrant and appetizing. To get the best flavor in your Thai peanut chicken, balance sweetness and spice. Use honey or maple syrup for sweetness. Adjust the chili paste to find the right heat for your taste. A good mix brings out the true flavor of the dish. For a smooth peanut sauce, whisk the ingredients well. Combine peanut butter and soy sauce until there are no lumps. Add the other ingredients slowly to keep the sauce creamy. This will help blend the flavors together nicely. Set your slow cooker to low heat for the best results. Cooking for 6-8 hours allows the chicken to become tender. If you're short on time, high heat works too. Cook it for 3-4 hours instead. To prevent overcooking, check the chicken's internal temperature. It should reach 165°F. If you use thinner chicken thighs, watch them closely. They can cook faster than you expect. To make your dish pop, add extra toppings. Chopped peanuts and sliced green onions add crunch and color. Fresh cilantro gives a burst of flavor. For sides, serve your Thai peanut chicken with rice. Jasmine rice pairs well with the sauce. You can also try it with steamed veggies for a refreshing touch. Pro Tips Use High-Quality Peanut Butter: Opt for natural peanut butter without added sugars or oils for a richer flavor and healthier option. Adjust Spice Levels: Feel free to modify the amount of chili paste according to your heat preference; start with less and add more as needed. Serve with Sides: Pair this dish with jasmine rice or steamed vegetables for a complete meal that balances flavors and textures. Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to 3 days; reheat gently to maintain moisture. {{image_2}} If you want a vegan or vegetarian option, swap chicken for tofu. Tofu absorbs flavors well, just like chicken. Use firm tofu and press it to remove extra moisture. For a low-carb alternative, choose cauliflower rice instead of regular rice. This change keeps the meal light and healthy. You can also skip honey and use a low-carb sweetener like erythritol. You can add variety to the dish by trying different spices. For instance, a dash of cumin or coriander will give a warm flair. If you like heat, add more chili paste or some crushed red pepper. Incorporating more vegetables can also change the dish. Try adding broccoli, carrots, or snap peas for extra crunch and nutrients. These veggies will cook down well in the sauce and add color to your meal. If you want to cook this meal faster, use an Instant Pot. Just add all ingredients, set it to high pressure, and cook for 10 minutes. Let the pressure release naturally for the best flavor. You can also make this dish on the stovetop. Start by sautéing the chicken in a skillet. Add the sauce and let it simmer for about 30 minutes. This method gives you a nice caramelization on the chicken. To keep your Slow Cooker Thai Peanut Chicken fresh, store leftovers right away. Use airtight containers to seal in flavor and moisture. Glass containers work great since they don’t stain. If you plan to freeze, use freezer-safe bags or containers. Remove excess air to prevent freezer burn. This will help maintain the taste. When it’s time to eat leftovers, reheat safely. Use the microwave or stovetop for best results. If using the microwave, heat in 30-second intervals. Stir between each interval to heat evenly. When using the stovetop, add a splash of water or coconut milk to keep it moist. This helps to maintain the texture and flavor of the chicken. In the fridge, your dish lasts about 3-4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. If you see any mold or an off smell, it’s best to throw it away. Keeping track of storage time helps you enjoy this meal safely. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and can cook faster. They may be less juicy than thighs, but they work well in this dish. If you use breasts, adjust cooking time. Cook on low for 4-6 hours or high for 2-3 hours. Always check the internal temperature. It should reach 165°F. Thai Peanut Chicken pairs well with many sides. Here are some great options: - Steamed jasmine rice - Quinoa for a healthy twist - Stir-fried vegetables for color - A fresh cucumber salad for crunch - Roasted sweet potatoes for sweetness These sides balance the rich flavors of the chicken. You can definitely make the sauce ahead of time. To do this, follow these steps: 1. Mix the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili paste. 2. Store it in an airtight container in the fridge for up to one week. When ready to cook, just pour the sauce over the chicken. This can save time and boost flavor. This article covered how to make Thai Peanut Chicken. You learned about the main ingredients like chicken thighs and peanut sauce. I shared tips for preparation, cooking methods, and even suggested brands. You can easily adapt the recipe for dietary needs and store leftovers properly. In conclusion, this dish is versatile and delicious. You can enjoy it your way!$

Slow Cooker Thai Peanut Chicken

A flavorful and creamy Thai-inspired chicken dish cooked slowly in a peanut sauce.

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Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine Thai

Servings 6

Calories 400 kcal

Ingredients

2 lbs boneless, skinless chicken thighs
1 cup peanut butter (preferably smooth)
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon chili paste (adjust to taste)
1 medium red bell pepper, sliced
1 cup coconut milk
to taste chopped peanuts and green onions for garnish
to taste fresh cilantro for garnish
to taste salt and pepper

Instructions

In a mixing bowl, combine the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and chili paste. Whisk until smooth and well incorporated.
Place the chicken thighs in the slow cooker and pour the peanut sauce mixture over them, ensuring the chicken is well coated.
Add the sliced red bell pepper and coconut milk to the slow cooker. Stir gently to mix all ingredients.
Set the slow cooker on low heat and cook for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and cooked through (internal temperature should be 165°F).
Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it with the sauce.
Season with salt and pepper to taste, adjusting the sweetness or spice level if desired.
Serve hot, garnished with chopped peanuts and sliced green onions. Add a sprinkle of fresh cilantro for an additional burst of flavor.

Notes

Adjust the chili paste to your preferred spice level.

Keyword chicken, peanut sauce, slow cooker