Slow Cooker Thai Peanut Chicken: A Pressure Cooker Adventure
This Slow Cooker Thai Peanut Chicken is rich, creamy, and full of Thai-inspired flavors with coconut milk, peanut butter, and spices. A tender chicken dish for busy days, effortlessly made in your pressure cooker!
Equipment
- 1 Mixing bowl medium
- 1 Slow cooker 6-quart
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 2 pounds Boneless skinless chicken breasts cut into chunks
- 3 tablespoons Cornstarch
- ½ teaspoon Salt or to taste
- ½ teaspoon Pepper or to taste
- 14 ounce Canned full-fat coconut milk
- 3 tablespoons Creamy peanut butter
- ¼ cup Low-sodium soy sauce
- ¼ cup Honey
- 2 tablespoons Rice wine vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Sesame oil
- 1 teaspoon Ground ginger or to taste
- ½ teaspoon Garlic powder or 2 cloves fresh, minced
- 1 pinch Cayenne pepper optional
- ⅓ cup Lightly salted peanuts finely chopped for garnish
- ¼ cup Fresh cilantro leaves optional for garnish
- 2 tablespoons Green onions thinly sliced, optional garnish
Instructions
Instructions
- Heat olive oil in a skillet over medium heat till warm.
- Add chicken and brown lightly for about 4–5 minutes.
- Transfer browned chicken to the slow cooker insert.
- Whisk together cornstarch, salt, pepper, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne in a bowl.
- Pour the sauce over chicken and stir to coat.
- Cover, lock lid, and set slow cooker on low for 4–5 hours or high for 2–3 hours.
- After natural release, stir and serve with garnishes.
Notes
Let cool before storing in airtight containers. Keep in fridge up to 4 days or freeze for longer storage. Reheat gently to preserve texture.