Healthy Slow Cooker Thai Peanut Chicken Recipe
This easy and flavorful Healthy Slow Cooker Thai Peanut Chicken simmers in a creamy peanut sauce spiced with red curry, perfect for serving over rice or noodles. Family-friendly and gluten-free!
Equipment
- 1 Mixing bowl for whisking sauce
- 1 Slow cooker for cooking chicken and sauce
Ingredients
Main ingredients
- 2 pounds boneless skinless raw chicken breasts diced into 1-inch cubes
- 1 14oz can full-fat coconut milk
- ¼ cup natural peanut butter
- 2 tablespoons red curry paste
- 3 tablespoons reduced-sodium soy sauce or tamari sauce
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 4 cloves garlic minced
- ½ tablespoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
Instructions
- Whisk together coconut milk, peanut butter, red curry paste, soy sauce, lime juice, and honey until smooth and creamy.
- Place diced chicken breasts in the slow cooker pot, spreading evenly.
- Pour the coconut milk mixture over the chicken and stir gently to coat evenly.
- Add minced garlic, grated ginger, red pepper flakes, and salt and pepper. Stir again to combine.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken is fully cooked and tender.
- Mix cornstarch with 2 tablespoons of water to form a slurry.
- Stir slurry into the slow cooker and cook on high for an additional 30 minutes to thicken the sauce.
- Once the sauce has thickened to your liking, give it a final stir.
- Serve hot over rice or noodles and garnish with chopped peanuts, cilantro, or lime wedges as desired.
Notes
Use full-fat coconut milk for best results. Leftover sauce can be used for stir-fries or noodles later in the week. Don’t overcook or the chicken may dry out.