Slow Cooker Thai Peanut Chicken
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You are in for a treat. I was eating this Slow Cooker Thai Peanut Chicken with my husband Mark (he actually made it), and I kept saying “this… this is good.” It’s like it was getting better and better as I ate it.
I’ve had recipes like this in the past that are too heavy on the peanut butter, or too spicy. This one has the perfect blend of nuttiness, sweetness, and just a tiny bit of spice. Mark doesn’t even like peanut butter (I know… what is wrong with him?) and he LOVED this.
Let’s get to the recipe, shall we?
I usually have a pic with all the ingredients… but I forgot this time :(. Well – here they are in a slow cooker… in very poor lighting.
But there’s the finished product – in much better lighting.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Ingredients
- 1.5 - 2 lbs. boneless skinless chicken breasts
- 2 bell peppers red, orange or yellow sliced into thin strips
- 2 cloves of garlic mined or pressed
- 1/4 cup soy sauce
- 2 Tbsp honey or brown sugar
- 2 Tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- 1/4 cup peanut butter
- 1/4 cup cold water
- 2 Tbsp corn starch
- 1/4 cup peanuts chopped.
Instructions
- Add all ingredients to the slow cooker (except peanut butter, peanuts, water and cornstarch)
- Cook on high for 4 hours (or medium for 6, low for 8)
- Add peanut butter to the slow cooker and mix in.
- In a small bowl, whisk the cornstarch in the cold water.
- Add to a small sauce pan and heat over medium.
- Add about 1/4 cup of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
- Place thickened liquid into the slow cooker and mix in well.
- Cook for another 10 minutes.
- Serve over rice and top with chopped peanuts and green onions.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
[…] Slow Cooker Thai Peanut Chicken over rice. Tuesdays are super busy after school, so this is a great recipe that allows you to set […]
Do you shred the chicken or leave it whole?Melinda
Learn from my mistake, DO NOT shred the chicken until the very end. I shredded it right before putting the peanut sauce on it and it was a little soggy and overdone. Still incredibly tasty though!
[…] Slow Cooker Thai Peanut Chicken – I LOVE this one. A little bit sweet, a little bit spicy, and a great texture. I usually get seconds (or thirds) when I make this for dinner! […]
Thanks for this recipe! I’m making it right now but I have a couple questions. How spicy is it? (for kids), and does it matter what kind of peanut butter I use? Thanks!
This smells amazing in the slow cooker. If I made it earlier in the morning, can I add the PB and cornstarch/water later while the slow cooker is on warm, or do I need to add it immediately after the 8-hour slow cook while it’s still on low?
Can I put this recipe together (except the peanut butter, peanuts, cornstarch, and water) and freeze it before cooking?
Could you put everything in and just cook on low for 8 hours ?
I made this on low for 8 hours and my chicken are burnt!!!!!!!! Maybe you need to adjust the heating a little
After less than 6 hours on low, the chicken was shred-able but the bell peppers were completely disintegrated. Only little strips of skin left behind. You can’t cook veggies for the same amount of time as meat. It just doesn’t work!
How is this a freezer meal prep ahead? I was hoping to put everything in a freezer bag and thaw and put in crockpot What do I do
Just throw it all in the bag raw and then when you are ready, throw it in the crockpot. Easy peasy.