Description
This Slow Cooker Thai Peanut Chicken is a comforting and flavorful dish made with tender chicken, colorful vegetables, fresh spinach, and a rich homemade peanut sauce. It’s easy to prepare, cooks slowly to perfection, and can be served over rice or noodles for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
Peanut Sauce Ingredients
- Juice of 1 large or 2 small limes (¼ cup)
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ 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)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare Ingredients. 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 (if using), toasted sesame oil, fish sauce (if using), fresh or dried ginger, and crushed red pepper flakes until smooth and well combined.
- Combine 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 or until the chicken is fully cooked and tender.
- Season and Add Spinach. Taste the dish and adjust salt and pepper if needed. Remove the lid and stir in the fresh baby spinach leaves and lime juice. Stir well and allow to cook for a few more minutes so the spinach wilts into the sauce.
- Serve. Serve the Thai Peanut Chicken hot over steamed rice, cauliflower rice, pad Thai noodles, or your preferred noodle choice. Garnish as desired and enjoy.
Notes
- For a creamier sauce, use full-fat coconut milk instead of light.
- You can substitute chicken thighs for breasts to keep the meat moist and tender.
- Fish sauce and honey are optional but add authenticity and balanced flavor.
- Adjust crushed red pepper flakes to control spiciness according to taste.
- This dish pairs well with jasmine rice or rice noodles for a traditional Thai meal.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 340 calories
- 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
