Description
Healthy slow cooker Thai peanut chicken made with a flavorful peanut coconut milk sauce, tender chicken breast, fresh vegetables, and served over brown rice. This easy, wholesome recipe combines Thai-inspired flavors with the convenience of slow cooking for a delicious weeknight meal.
Ingredients
Sauce
- 2 cans light coconut milk (14 ounce cans)
- ¼ cup peanut butter (creamy or crunchy)
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper flakes
Main Ingredients
- 2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces
- 1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 2 large red bell peppers cored and thinly sliced
- 1 medium yellow onion thinly sliced (about 3 cups)
- 2 cups frozen peas, thawed
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
To Serve
- Prepared brown rice
- Chopped fresh cilantro
Instructions
- Prepare the sauce: In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, minced ginger, minced garlic, and crushed red pepper flakes until smooth and well combined.
- Add main ingredients: Add the chicken pieces, cubed butternut squash, sliced red bell peppers, and sliced yellow onion to the slow cooker. Stir gently to coat everything evenly with the sauce. Note that the mixture will be quite thick.
- Slow cook the dish: Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, until the chicken is cooked through and the vegetables are tender.
- Add peas: About 30 minutes before you are ready to serve, stir in the thawed peas, allowing them to warm through without overcooking.
- Finish with lime juice: Just before serving, stir in freshly squeezed lime juice to brighten the flavors.
- Serve: Serve the Thai peanut chicken hot over prepared brown rice and garnish generously with chopped fresh cilantro for a fragrant and fresh finish.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO REHEAT: Gently rewarm chicken in a skillet over medium-low heat or microwave until heated through.
- TO FREEZE: Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
