Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup canned coconut milk
- 3/4 cup natural peanut butter (creamy or crunchy)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1 tbsp lime juice
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
- Cooked rice or rice noodles, for serving
Instructions
- In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and crushed red pepper flakes until smooth.
- Place the chicken in the bottom of a 6-quart slow cooker and pour the peanut sauce over the top, coating evenly.
- Cover and cook on low for 4 to 5 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- If desired, stir in the cornstarch slurry and lime juice. Cover and cook on high for 20–30 minutes, until thickened.
- Serve over cooked rice or noodles and garnish with cilantro and chopped peanuts.
Notes
- Add sliced bell peppers or shredded zucchini for extra vegetables.
- Adjust crushed red pepper flakes to control spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten Free