Description
This Slow Cooker Thai Peanut Chicken is a flavorful and comforting dish featuring tender chicken breast or thighs cooked with vibrant vegetables in a rich, homemade peanut sauce. Enhanced with fresh spinach and a bright lime juice finish, this recipe combines the best of Thai-inspired flavors with the convenience of slow cooking, perfect for an effortless yet satisfying meal.
Ingredients
Scale
Main Ingredients
- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
- Juice of 1 large or 2 small limes (¼ cup)
Peanut Sauce Ingredients
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare Chicken and Vegetables: In a slow cooker, place the chicken pieces, diced onion, and red bell pepper. Season with salt and pepper and toss to coat evenly.
- Make Peanut Sauce: In a medium bowl, whisk together minced garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey (if using), toasted sesame oil, fish sauce (if using), grated ginger, and crushed red pepper flakes until smooth and well combined.
- Combine and Cook: Pour the peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 to 4½ hours, or until the chicken is thoroughly cooked and tender.
- Season to Taste: Carefully taste the chicken and sauce mixture and adjust salt and pepper as needed for desired seasoning.
- Add Spinach and Lime Juice: Remove the slow cooker lid, stir in the fresh spinach leaves and lime juice, mixing well. Cover again and heat for a few more minutes to allow the spinach to wilt gently into the sauce.
- Serve: Serve the Thai Peanut Chicken warm over your choice of rice, cauliflower rice, Pad Thai noodles, or any preferred noodles. Garnish as desired and enjoy!
Notes
- This slow cooker recipe is incredibly simple yet delivers a rich, saucy Thai peanut flavor perfect for any day.
- Using skinless chicken thighs instead of breast can add extra tenderness and flavor.
- Optionally, adjust the heat by increasing or reducing the crushed red pepper flakes.
- For a gluten-free dish, ensure your coconut aminos and fish sauce are certified gluten-free.
- Serve with fresh cilantro, chopped peanuts, or sliced green onions for added texture and freshness.
Nutrition
- Serving Size: 1 cup (1/6 of recipe)
- Calories: 340
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
