This Slow Cooker Thai Peanut Chicken is coated in the most incredible peanut sauce. Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch!
YIELD: 6 SERVINGS
1 tablespoon olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
one 14-ounce can coconut milk (lite okay)
3/4 cup creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 teaspoon sesame oil
1/2 to 1 teaspoon ground ginger, or to taste
1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
pinch cayenne pepper, optional and to taste
1/3 cup lightly salted peanuts, finely chopped for garnishing
1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
2 tablespoons green onions sliced thin, optional for garnishing
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside. READ MORE