slow cooker thai peanut chicken;
Guys, I found it. It’s a wonderful feeling when you find the perfect recipe that uses up the exact leftovers in your fridge. Got leftover coconut milk? This slow cooker thai peanut chicken comes to the rescue!
See, I’ve shared recipes like bang bang shrimp and [healthful] coconut milk banana bread. And yet, neither of those recipes needs a whole can of coconut milk. So why not toss the remaining milk it in a slow cooker and have a delicious-smelling dinner to come home to? It’s all thanks to this recipe I’ve adapted to my thai peanut chicken by Samantha at Five Heart Home.
Thai peanut chicken is as easy to make as it is delicious. My biggest complaint? The chicken was too tender and fell apart too easily, which makes it hard to grab a big bite with chopsticks. That’s about as good as it gets in the cooking world, wouldn’t you say? Chicken that’s too tender. I did cook it for 8 hours on low, so I could always reduce that a bit. It was amazingly delicious, but the chicken fell apart to an entirely shredded consistency, and I think a few larger chunks would be ideal.
All you need for this meal of thai peanut chicken after the chicken is to cook some rice or boil off some rice noodles. It does lack a little in the vegetable department, but honestly, you won’t have space to eat side dishes anyway because the main act is so delicious! Although now that I’m thinking of it, I bet some roasted edamame would be a delicious addition to make this even more healthful!
Try out this delicious, creamy, sweet and savory slow cooker thai peanut chicken and let me know what you think in the comments below! This is a recipe we come back to time and time again because it’s just so damn delicious!
secrets to success;
- I like using natural peanut butter for thai peanut chicken, but in a pinch I’ve used your standard, run-of-the-mill, from a jar peanut butter. It comes out fine, but I like the texture of the sauce just a little bit better with natural peanut butter. You can always add an extra splash of peanut oil if you only have the jarred stuff on hand. That makes it a reasonable approximation.
- Obviously, if you don’t like cilantro, skip it! When I make this recipe for my sister (who has that “tastes-like-soap” thing), I just leave out the cilantro. I personally love the freshness the herbs bring and cilantro compliments this thai peanut chicken perfectly. If you’re not a cilantro fan, but still want to add some fresh greens, try parsley as an alternative.
- If you grab a can of coconut milk, the 1 cup you need for this recipe won’t use the whole can. Use the remaining coconut milk to make my healthful coconut milk banana bread so you have a delicious dessert for the evening (or breakfast the next morning). Or make bang bang shrimp later in the week for a great weeknight meal option.
Looking for other slow cooker recipes sure to please a crowd? Here are some of my favorites:
- Comfort food at its finest, I love these cheesy chicken and dumplings on a cold, blustery day. A creamy soup and chicken topped with gooey biscuits that have simmered in the flavorful stew all day.
- For festive holiday options, try this recipe for slow cooker candied cinnamon nuts or make your own apple butter right at home! Added bonus, you’re house will smell amazing.
- The easiest recipe you’ll make this week, try slow cooker short ribs, a hearty stew with veggies and beef cooked right there together in your crock pot.
thai peanut chicken;
Ingredients
- 1½ lb. chicken breast
- 1 cup canned coconut milk
- ¾ cup natural peanut butter
- 4 cloves garlic minced
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp lime juice
- ½ tsp red pepper flakes
- ¼ cup peanuts chopped
- fresh cilantro chopped
Instructions
- Arrange the chicken breasts in the bottom of a large slow cooker.
- In a medium bowl, add 1 cup coconut milk, ¾ cup peanut butter, 4 cloves minced garlic, 3 Tbsp soy sauce, 3 Tbsp honey, 2 Tbsp rice vinegar, 2 tsp lime juice, and ½ tsp red pepper flakes. Whisk to combine, then pour over the chicken.
- Cover and cook 6-8 hours (low) or 3-4 hours (high). Reduce slow cooker to warm.
- Remove chicken from the clow cooker, cut into chunks, and shred.
- Return shredded chicken to the slow cooker and toss together to absorb the sauce.
- Serve over bowls of rice, or rice noodles, and top with peanuts and fresh cilantro as desired.
