Slow Cooker Thai Peanut Chicken (Print Version)
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
→ Sauce
02 -
240 ml canned coconut milk
03 -
120 g natural peanut butter
04 -
60 ml soy sauce
05 -
30 ml fresh lime juice
06 -
30 ml honey
07 -
15 g red curry paste
08 -
15 g freshly grated ginger
09 -
3 garlic cloves, minced
→ Garnish (optional)
10 -
15 g chopped fresh cilantro
11 -
30 g chopped peanuts
# Instructions:
01 -
Arrange chicken breasts in an even layer at the base of the slow cooker.
02 -
In a medium bowl, combine coconut milk, peanut butter, soy sauce, lime juice, honey, red curry paste, grated ginger, and minced garlic. Whisk until smooth and fully blended.
03 -
Pour the prepared peanut sauce over the chicken, ensuring all pieces are well-covered.
04 -
Cover with the lid and cook on low setting for 4 to 5 hours, or until the chicken is tender and cooked through.
05 -
Transfer chicken to a clean cutting board and shred with two forks. Return chicken to the slow cooker and stir into the peanut sauce.
06 -
Serve the chicken and sauce over cooked jasmine or basmati rice. Top with chopped cilantro and peanuts, if using.
# Notes:
01 -
Serve with steamed broccoli, bell peppers, snap peas, or a simple cucumber salad for added freshness and texture.