Slow Cooker Thai Peanut Chicken – This Slow Cooker Thai Peanut Chicken is a flavorful and easy-to-make dish that’s perfect for busy weeknights. The combination of tender chicken, creamy peanut butter, and fragrant spices will transport your taste buds straight to Thailand. What’s more, this recipe is a great way to incorporate more veggies into your diet, thanks to the addition of shredded zucchini and red pepper.
My husband and I absolutely love this Slow Cooker Thai Peanut Chicken recipe. It’s become a staple in our household, especially on days when we don’t have the time or energy to cook a complicated meal. I remember the first time we made it together, we were blown away by how easy it was to prepare, yet how delicious it tasted. Since then, we’ve made it countless times, tweaking the recipe here and there to suit our tastes. It’s a dish that always brings us together and reminds us of our love for good food and each other.
Why This Slow Cooker Thai Peanut Chicken Is A Must-Try?
- This recipe is incredibly easy to make – simply toss all the ingredients into a slow cooker and let it do its magic!
- The combination of peanut butter, soy sauce, and lime juice creates a rich and tangy sauce that perfectly complements the tender chicken and veggies.
- This dish is a great way to incorporate more veggies into your diet, thanks to the addition of shredded zucchini and red pepper.
- It’s a versatile recipe that can be served over noodles, rice, or even as a filling for sandwiches.
- Leftovers can be easily reheated for a quick and delicious meal the next day.
Ingredients:
- 2 cloves garlic, minced
- 150g (2/3 cup) peanut butter
- 240ml (1 cup) chicken broth
- 450g (1 lb.) boneless skinless chicken breasts, cut into 1 inch cubes
- 1 cup shredded zucchini
- 80ml (1/3 cup) soy sauce
- 1 tsp sugar
- 1 red pepper, cut into thin, long strips
- 1 tbsp. lime juice
- 1 cup chopped cilantro, divided
- Chopped peanuts for garnish
- 340g (12 ounce) linguine noodles, cooked and drained
Directions:
In a slow cooker, add minced garlic, peanut butter, chicken broth, chicken cubes, shredded zucchini, soy sauce, sugar, and red pepper. Stir to combine.
Cook on low for 4-5 hours or on high for 2-3 hours.
A half-hour before serving, add lime juice and 1/2 cup of cilantro. Stir to combine.
Serve over linguine noodles and garnish with remaining cilantro and chopped peanuts.
Notes:
- This recipe can easily be customized to suit your taste preferences. Try adding other vegetables, such as mushrooms or snap peas, or adjust the spice level by adding more or less red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to the chicken and noodles before microwaving.
- If you don’t have a slow cooker, you can make this recipe on the stovetop. Simply cook the chicken and vegetables in a large pot or Dutch oven over medium heat until the chicken is cooked through and the vegetables are tender, then stir in the lime juice and cilantro.
In conclusion, Slow Cooker Thai Peanut Chicken is a delicious and easy-to-make dish that will take your taste buds on a journey to Southeast Asia. This dish combines the creamy richness of peanut butter with the zesty tang of lime juice and the umami flavor of soy sauce to create a unique and flavorful sauce that perfectly complements the tender chicken and crunchy vegetables. With its simple ingredients and hands-off cooking method, this recipe is perfect for busy weeknights or lazy weekends when you want a hearty and satisfying meal without spending hours in the kitchen. Give this recipe a try and we’re sure it will become a favorite in your household, just like it has in ours!
FAQs
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Rice noodles, spaghetti, or even rice would work well with this recipe.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Just keep in mind that the cooking time may need to be adjusted depending on the size of the thighs.
Can I use chunky peanut butter instead of smooth?
Yes, you can use chunky peanut butter instead of smooth if you prefer. The texture of the sauce will be slightly different, but it will still be delicious.
Can I make this recipe without a slow cooker?
Yes, you can make this recipe on the stovetop. Simply cook the chicken and vegetables in a large pot or Dutch oven over medium heat until the chicken is cooked through and the vegetables are tender, then stir in the lime juice and cilantro.
Is this recipe spicy?
The recipe has a mild to medium level of spiciness, depending on your preference. You can adjust the amount of red pepper flakes to make it more or less spicy.
Slow Cooker Thai Peanut Chicken
Ingredients
- 2 cloves garlic minced
- 150 g 2/3 cup peanut butter
- 240 ml 1 cup chicken broth
- 450 g 1 lb. boneless skinless chicken breasts, cut into 1 inch cubes
- 1 cup shredded zucchini
- 80 ml 1/3 cup soy sauce
- 1 tsp sugar
- 1 red pepper cut into thin, long strips
- 1 tbsp. lime juice
- 1 cup chopped cilantro divided
- Chopped peanuts for garnish
- 340 g 12 ounce linguine noodles, cooked and drained
Instructions
- In a slow cooker, add minced garlic, peanut butter, chicken broth, chicken cubes, shredded zucchini, soy sauce, sugar, and red pepper. Stir to combine.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- A half-hour before serving, add lime juice and 1/2 cup of cilantro. Stir to combine.
- Serve over linguine noodles and garnish with remaining cilantro and chopped peanuts.
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