Description
Slow Cooker Thai Peanut Chicken is a delicious and easy-to-make dish featuring tender bite-sized chicken pieces cooked with vegetables and a flavorful homemade peanut sauce. This comforting meal is enhanced with fresh spinach, lime juice, and aromatic seasonings, perfect for serving over rice or noodles.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 (5-ounce) carton fresh baby spinach
Peanut Sauce
- 4 garlic cloves, minced
- 1 cup canned coconut milk (light or full-fat)
- 1/2 cup natural creamy peanut butter
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- 1/2 teaspoon crushed red pepper flakes
- Juice of 1 large lime (about 1/4 cup)
Instructions
- Prepare Ingredients: Cut the chicken into bite-size pieces and dice the onion and red bell pepper to prepare for cooking.
- Combine Chicken and Vegetables: In a slow cooker, place the chicken pieces, diced onion, and red bell pepper; season with sea salt and black pepper then toss to coat evenly.
- Make Peanut Sauce: In a bowl, whisk together garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, grated ginger, and crushed red pepper flakes until smooth and well combined.
- Add Sauce and Cook: Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 hours to 4 hours and 30 minutes, or until the chicken is fully cooked and tender.
- Season and Add Spinach: Taste and adjust seasoning with salt and black pepper as needed. Remove the lid and stir in the fresh spinach leaves and lime juice.
- Wilt Spinach: Stir the mixture and cook for a few more minutes in the slow cooker to allow the spinach to wilt and incorporate into the sauce.
- Serve: Serve the Thai peanut chicken over rice, cauliflower rice, pad Thai noodles, or your favorite noodles. Garnish as desired and enjoy.
Notes
- Use chicken thighs for more tender and flavorful meat, or chicken breast for a leaner option.
- If coconut aminos are unavailable, you can substitute with low-sodium soy sauce or tamari.
- Omit honey to keep the recipe vegan or reduce sweetness.
- Adjust crushed red pepper flakes to control the level of spiciness.
- This dish can be made ahead and stores well in the refrigerator for up to 3 days.
- Serve with steamed vegetables or garnish with chopped peanuts and fresh cilantro for extra texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
