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–+ servings
Slow Cooker Thai Peanut Chicken

Easy Slow Cooker Thai Peanut Chicken for Cozy Nights

Enjoy this Slow Cooker Thai Peanut Chicken, a comforting blend of tender chicken and creamy peanut sauce, perfect for cozy nights and gluten-free dining.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 pound chicken thighs or breasts for a leaner meal
  • 1 medium onion yellow or red
  • 1 medium red bell pepper substitute any bell pepper
For the Sauce
  • 4 cloves garlic minced
  • 1 can coconut milk can use low-fat
  • 1/2 cup peanut butter natural creamy
  • 1/4 cup coconut aminos or low-sodium soy sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon honey or maple syrup for a vegan option
  • 1 tablespoon sesame oil or vegetable oil
  • 1 tablespoon fish sauce omit for vegetarian option
  • 1 inch fresh ginger grated
  • 1/2 teaspoon red pepper flakes adjust for spice preference
  • 2 cups fresh baby spinach or kale as a substitute
  • 2 tablespoons lime juice or lemon juice

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken into bite-sized pieces. Dice the onion and red bell pepper, and combine them with the chicken in your slow cooker. Season everything generously with salt and black pepper.
  2. In a large mixing bowl, whisk together minced garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, sesame oil, fish sauce, grated ginger, and red pepper flakes until smooth.
  3. Carefully pour the peanut sauce over the chicken and vegetables in the slow cooker and gently stir to ensure everything is coated.
  4. Cover the slow cooker and set to cook on low for 4 to 4.5 hours until the chicken is tender and cooked through.
  5. About 10 minutes before serving, stir in the fresh baby spinach and lime juice, allowing the spinach to wilt slightly.
  6. Ladle the Thai Peanut Chicken over steamed rice or noodles and garnish each bowl with chopped cilantro, sliced green onions, and crushed peanuts.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Taste the sauce before serving to adjust sweetness or saltiness. Consistent cuts ensure even cooking.

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