Description
Tender chicken slow-cooked in a rich, creamy Thai-inspired peanut sauce. This easy and flavorful recipe makes a comforting dinner perfect for rice, noodles, or lettuce wraps.
Ingredients
Chicken:
- 1.5 to 2 lbs boneless, skinless chicken thighs or breasts
Sauce:
- 1 cup natural creamy peanut butter
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2–3 tbsp rice vinegar or lime juice
- 1 tbsp sesame oil (optional)
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1–2 tsp red chili flakes or Sriracha (to taste)
- 1 cup canned coconut milk (optional, for creaminess)
- ½ cup water or chicken broth
Instructions
- Mix Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, ginger, garlic, chili flakes/Sriracha, water, and coconut milk (if using).
- Cook Chicken: Place chicken in the slow cooker. Pour sauce over top and coat chicken evenly.
- Cook: – On low: 5–6 hours – On high: 2.5–3.5 hours
- Shred Chicken: Shred chicken with two forks directly in the slow cooker. Stir to mix.
- Garnish and Serve: Garnish with chopped peanuts, green onions, cilantro, or sesame seeds. Serve hot over rice or noodles.
Notes
- Use thighs for a juicier result; breasts are leaner but work fine.
- Adjust spice level by using more or less chili flakes or Sriracha.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Add a splash of broth when reheating to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2.5–3.5 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 80mg
