Thai Peanut Chicken

A rich and creamy slow cooker dish featuring tender chicken thighs in a peanut sauce, perfect for busy nights or casual gatherings.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 480

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds Chicken Thighs or Breasts Thighs yield tender results.
1 cup Peanut Butter Star ingredient for flavor.
1 can Coconut Milk Adds creaminess.
1/4 cup Soy Sauce For umami flavor.
3 cloves Garlic Minced for flavor.
1 teaspoon Ginger Fresh for warmth.
1/2 teaspoon Red Pepper Flakes Adjust for spice preference.
2 tablespoons Cornstarch Mix with water to thicken.

Method

Preparation

Trim any excess fat from the chicken thighs or breasts. If using breasts, slice them in half for quicker cooking.
In a mixing bowl, combine the peanut butter, coconut milk, soy sauce, minced garlic, ginger, and red pepper flakes. Stir until smooth.

Cooking

Place the chicken in the slow cooker and pour the peanut sauce over the top. Ensure the chicken is well coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
About 30 minutes before serving, mix the cornstarch with a little water to create a slurry. Stir it into the slow cooker to thicken the sauce.
Once done, shred the chicken with two forks and stir it back into the sauce. Enjoy over rice or noodles.

Notes

Serve this dish over jasmine rice or rice noodles with fresh vegetables for balance. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Consider lime juice for acidity or adding vegetables like bell peppers in the last hour of cooking.