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Slow cooker Thai peanut chicken with rice and peanuts

Slow Cooker Thai Peanut Chicken

Tender chicken slow cooked in a creamy coconut peanut sauce with ginger, garlic, honey and lime. An easy, takeout style dinner with 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 327
Ingredients Method Notes

Ingredients
  

Peanut Sauce
  • 1 cup coconut milk canned, full fat
  • 1/3 cup creamy peanut butter
  • 2 tbsp low sodium soy sauce or tamari
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp fresh ginger peeled and grated
  • 3 cloves garlic minced
Chicken
  • 3 boneless skinless chicken breasts about 1 1/2 lb, cut into 1 inch chunks
To Finish
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp lime juice fresh
  • 1/4 cup roasted peanuts chopped, for garnish
  • 2 tbsp fresh cilantro chopped
  • 2 green onions sliced
  • cooked jasmine rice for serving

Method
 

  1. In a 6 quart slow cooker, whisk the coconut milk, peanut butter, soy sauce, honey, vinegar, ginger and garlic until smooth.
  2. Add the chicken chunks and stir to coat evenly.
  3. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken reaches 165°F.
  4. Stir the cornstarch and water into a smooth slurry. Stir it into the slow cooker with the lime juice.
  5. Cook uncovered for 15 to 20 minutes until the sauce thickens.
  6. Serve over rice and garnish with peanuts, cilantro and green onions.

Notes

Use chicken thighs if cooking longer than 5 hours. Refrigerate leftovers up to 4 days or freeze up to 3 months. Add a splash of coconut milk when reheating.