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- 2 pounds boneless, skinless chicken thighs - 1 cup coconut milk - 1/2 cup natural peanut butter - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 2 tablespoons red curry paste - 1 tablespoon minced garlic - 1 tablespoon fresh ginger, grated - 1 bell pepper, sliced (red or yellow) - 1 cup broccoli florets - Salt and pepper to taste - Garnish: Chopped cilantro and lime wedges For this Slow Cooker Thai Peanut Chicken, gather these simple ingredients. Start with the chicken thighs. I prefer boneless and skinless for easy cooking. They cook down well and become tender. Next, coconut milk adds a creamy touch. It pairs perfectly with peanut butter. I use natural peanut butter for the best flavor. It keeps the dish healthy and tasty. You will also need soy sauce for saltiness. Tamari is a great choice if you want it gluten-free. Honey or maple syrup gives a nice touch of sweetness. Red curry paste adds a kick of flavor. The garlic and ginger bring warmth to the dish. Sliced bell pepper and broccoli add color and crunch. Don't forget salt and pepper! They help balance all the flavors. Finally, garnish your dish with chopped cilantro and lime wedges. They add a fresh finish. Enjoy cooking! Start by making the sauce. In a mixing bowl, whisk together these ingredients: - 1 cup coconut milk - 1/2 cup natural peanut butter - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons red curry paste - 1 tablespoon minced garlic - 1 tablespoon fresh ginger Whisk until smooth. This sauce will give the chicken a rich flavor. Next, it’s time to assemble everything. Layer 2 pounds of boneless, skinless chicken thighs at the bottom of the slow cooker. Season them with salt and pepper. Pour the peanut sauce over the chicken, covering it well. Then, add your veggies—1 sliced bell pepper and 1 cup of broccoli florets. Distribute them evenly so every bite has flavor. Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be very tender. When done, carefully shred the chicken using two forks right in the sauce. Stir everything together to mix the flavors. This step makes sure every piece of chicken is coated in that tasty sauce. Adjust the seasoning if needed. If you like spice, add a little more red curry paste. - Add more red curry paste to make it spicy. - Choose high-quality peanut butter for the best taste. To really boost the flavor, taste the sauce before cooking. If you want a kick, the red curry paste is your friend. Just a little extra will elevate the dish. I recommend using natural peanut butter that is creamy and rich. It makes all the difference in taste and texture. - Make sure chicken is fully submerged in the sauce. - Shred chicken well for better flavor absorption. For even cooking, it’s key to have the chicken covered in the sauce. This helps it soak up all those great flavors. After cooking, shred the chicken into small pieces. This lets the sauce coat every bite and makes each mouthful delicious. - Serve over jasmine rice or quinoa. - Top with chopped cilantro and lime wedges. When serving, a bed of jasmine rice or fluffy quinoa works great. It adds texture and helps soak up the sauce. Don’t forget to sprinkle chopped cilantro on top. A lime wedge on the side brings a fresh burst of flavor. It looks pretty and tastes amazing! {{image_2}} You can swap chicken thighs for chicken breasts. This change gives a leaner dish. If you want a twist, try almond butter instead of peanut butter. It adds a unique taste to the sauce. To boost the heat, add crushed red pepper flakes. Start with a pinch and taste. If you like more spice, slice up jalapeños and add them to the mix. This will give your dish a nice kick. Want a vegan meal? Use tofu instead of chicken. Tofu soaks up flavors well and makes a great substitute. For a soy-free option, use coconut aminos instead of soy sauce. This keeps the dish tasty and friendly for different diets. Store any leftovers in an airtight container for up to 4 days. Make sure the container seals well to keep your food fresh. This helps maintain the flavors of the Thai Peanut Chicken. You can freeze this dish for up to 3 months. Ensure you seal it properly in a freezer-safe container or bag. Before you eat it, thaw the chicken in the refrigerator overnight. This will help keep it juicy when you reheat it. To reheat, use the microwave or stovetop. If using the stovetop, add a splash of water to keep the chicken moist. Stir it well to make sure it heats evenly. Enjoy it just as delicious as the first time! Yes, you can use frozen chicken thighs, but increase the cooking time. When using frozen chicken, aim for about 7 to 9 hours on low. If you’re in a rush, you can cook on high for about 5 to 6 hours. Just make sure the chicken is cooked through to 165°F for safety. Serve with jasmine rice, quinoa, or lettuce wraps. Jasmine rice pairs well, soaking up the rich peanut sauce. Quinoa offers a nice protein boost and a nutty flavor. For a low-carb option, try lettuce wraps, adding a fresh crunch to each bite. Use tamari instead of regular soy sauce for a gluten-free option. Tamari is a great soy sauce substitute with a similar taste. This small change keeps the recipe safe for those with gluten sensitivities while ensuring a delicious flavor. This blog post covered a tasty recipe for Slow Cooker Thai Peanut Chicken. You learned about key ingredients like coconut milk and peanut butter. The step-by-step guide made cooking clear and simple. Tips helped enhance flavor and presentation. Variations offered options for spice and dietary needs. Finally, I shared storage and reheating tips for leftovers. You can now enjoy a delicious meal while exploring your kitchen skills!

Slow Cooker Thai Peanut Chicken

Indulge in the rich flavors of Slow Cooker Thai Peanut Chicken Delight with this easy recipe! Perfectly tender chicken thighs simmered in a creamy coconut peanut sauce, paired with vibrant veggies, make for a delicious meal that's hassle-free. In just 15 minutes of prep, you can have a mouthwatering dish ready to impress your family or guests. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

1 cup coconut milk

1/2 cup natural peanut butter

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

2 tablespoons red curry paste

1 tablespoon minced garlic

1 tablespoon fresh ginger, grated

1 bell pepper, sliced (red or yellow)

1 cup broccoli florets

Salt and pepper to taste

Chopped cilantro and lime wedges for garnish

Instructions
 

In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, red curry paste, minced garlic, and grated ginger until smooth and well combined.

    Place the chicken thighs at the bottom of the slow cooker and season them with salt and pepper. Pour the peanut sauce mixture over the chicken, ensuring it is evenly coated.

      Add the sliced bell pepper and broccoli florets to the slow cooker, distributing them evenly.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shredded with a fork.

          Once cooked, shred the chicken in the sauce using two forks and stir to combine everything.

            Taste and adjust seasoning if necessary. If you want it spicier, add a bit more red curry paste.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                - Presentation Tips: Serve the Thai Peanut Chicken over jasmine rice or quinoa, drizzling some of the sauce on top. Garnish with chopped cilantro and a lime wedge on the side for an extra burst of flavor.