Introduction
Indulge in the flavors of Thailand with this delightful Slow Cooked Thai Peanut Chicken. This dish is a perfect harmony of creamy peanut butter, aromatic spices, and tender chicken that cooks to perfection in your slow cooker. The rich, coconut-infused sauce envelops each bite, creating a comforting meal that is both satisfying and bursting with flavor. Whether you’re serving it for a family dinner or a cozy gathering with friends, this dish is sure to impress and fill your home with enticing aromas.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 cup unsweetened coconut milk
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup chopped bell peppers (any color)
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes
Yield: 4-6 servings
Directions and Instructions
- In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, minced garlic, and ginger until smooth and creamy.
- Place the boneless chicken thighs in the bottom of your slow cooker. Season with salt and pepper to enhance the flavors.
- Carefully pour the luscious peanut sauce mixture over the chicken, ensuring each piece is well-coated with the sauce.
- Top the chicken with the chopped bell peppers, adding a pop of color and crunch to the dish.
- Cover and cook on low for 6-8 hours or high for about 4 hours, until the chicken is tender and easily flakes apart.
- Once cooked, use two forks to shred the chicken directly in the slow cooker, then stir to mix everything together for an even distribution of flavors.
- Serve this delicious chicken over a bed of fluffy cooked rice or quinoa, garnishing with freshly chopped green onions and cilantro for that extra touch of freshness.
Notes or Tips
- If you prefer a spicier kick, feel free to add more red curry paste or include some sliced jalapeños.
- For a vegetarian option, you can replace the chicken with firm tofu, adjusting the cooking time to about 4-6 hours on low.
- Keep leftovers stored in the refrigerator for up to 3 days, making for an easy reheatable meal during the week.
Cooking Techniques
This recipe is designed for the slow cooker, but you can also make it on the stovetop. Simply follow the same steps in a large pot, simmering on low heat until the chicken is tender. However, nothing beats the magic of slow cooking—the flavors meld beautifully over time, creating a dish that tastes like you’ve been slaving away in the kitchen all day!
FAQ
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide a richer flavor and tenderness, you can substitute boneless, skinless chicken breasts. Just keep in mind that they may cook faster, so check for doneness accordingly.
What can I serve with this dish?
This Thai Peanut Chicken pairs wonderfully with steamed jasmine rice, quinoa, or even rice noodles. You can also serve it with a side of sautéed vegetables or a fresh salad to balance the meal.
Conclusion
This Slow Cooked Thai Peanut Chicken is not just a meal; it’s an experience that brings comfort and joy to the dinner table. Its creamy, nutty sauce and tender chicken are sure to become a family favorite, making weeknight dinners a breeze. Enjoy the explosion of flavors, the vibrant colors, and the ease of preparation, as you savor each delicious bite!