Healthy Slow Cooker Thai Peanut Chicken Recipe
This slow cooker Thai peanut chicken is a comforting, flavorful dinner with tender chicken simmered in a creamy peanut and coconut milk sauce infused with red curry, garlic and lime. Perfect served over rice or noodles with fresh veggies!
Equipment
- 1 Slow Cooker Crockpot or similar
Ingredients
Main Ingredients
- 2 pounds Boneless skinless chicken breasts diced into 1-inch cubes
- 14 oz Coconut milk full-fat, canned
- 0.25 cup Natural peanut butter
- 2 tablespoons Red curry paste
- 3 tablespoons Reduced-sodium soy sauce or tamari
- 3 tablespoons Lime juice
- 2 tablespoons Honey
- 2 tablespoons Cornstarch
- 4 cloves Garlic minced
- 0.5 tablespoon Fresh ginger grated
- 0.5 teaspoon Crushed red pepper flakes optional
- Salt and pepper to taste
Instructions
Instructions
- Add diced chicken, coconut milk, peanut butter, red curry paste, soy sauce, lime juice, honey, garlic, and ginger to the slow cooker and stir to combine.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until chicken is cooked through and tender.
- In a small bowl, mix cornstarch with 2 tablespoon water to form a slurry. Stir the slurry into the slow cooker to thicken the sauce.
- Turn cooker to high and cook for another 20–30 minutes until sauce thickens slightly.
- Season with salt and pepper to taste and serve warm over rice or noodles. Optional toppings: chopped peanuts, green onions, cilantro.
Notes
Use full-fat canned coconut milk for creamier sauce. You can prep chicken ahead or thaw frozen portions for easy prep days. Leftovers reheat well and can be frozen for future meals. Serve with vegetables and jasmine or brown rice.