How To Make Slow Cooker Thai Peanut Chicken
Slow cooker Thai peanut chicken is a step out of the ordinary. It’s a dish of tender chicken with coconut milk, peanut butter plus various herbs and spices.
- 1cupcoconut milk,(about a half a can)
- ⅓cupcreamy peanut butter
- 2tbspsoy sauce,low-sodium
- 1tbsprice wine vinegar
- 1tbspginger,peeled and minced
- 3chicken breasts,boneless and skinless
- 2tbspcornstarch,mixed with 2 tbsp water
- 1tbsplime juice
- cilantro,or green onions
To a 6-quart slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
Cut the chicken breasts into 1-inch chunks and add to the slow cooker. Cook on Low for about 4 to 5 hours.
Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
Cook for about 20 minutes until sauce is thickened.
Garnish with chopped peanuts, cilantro, or green onions (or all three!) if desired.
- Calories: 348.32kcal
- Fat: 23.50g
- Saturated Fat: 10.93g
- Trans Fat: 0.10g
- Monounsaturated Fat: 7.39g
- Polyunsaturated Fat: 3.61g
- Carbohydrates: 13.67g
- Fiber: 0.90g
- Sugar: 7.36g
- Protein: 22.70g
- Cholesterol: 55.68mg
- Sodium: 356.85mg
- Calcium: 30.07mg
- Potassium: 402.80mg
- Iron: 2.32mg
- Vitamin A: 26.38µg
- Vitamin C: 2.14mg
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