Slow Cooker
Slow Cooker Thai Peanut Chicken
Description
Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.
Ingredients
- 2 cans light coconut milk (14 ounce cans)
- ¼ cup peanut butter creamy or crunchy
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes
- 2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces
- 1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 2 large red bell peppers cored and thinly sliced
- 1 medium yellow onion thinly sliced (about 3 cups)
- 2 cups frozen peas thawed
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- Prepared brown rice for serving
- Chopped fresh cilantro for serving
Directions
- In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth.
- Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
- Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice.
- Serve over rice with a generous sprinkle of fresh cilantro.
