Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Cuisine: Thai
Ingredients: 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; 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); Prepared brown rice, for serving; Chopped fresh cilantro, for serving

Description

This Slow Cooker Thai Peanut Chicken is a rich and flavorful dish combining tender chicken, creamy coconut milk, and a delicious blend of Thai spices and peanut butter. Perfectly cooked with butternut squash, bell peppers, onions, and peas, it offers a comforting and aromatic meal that’s easy to prepare and ideal for a family dinner served over brown rice.

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

Finishing and Serving

2 tablespoons freshly squeezed lime juice (about 1 lime)
Prepared brown rice, for serving
Chopped fresh cilantro, for serving

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Instructions

Prepare the Sauce: In a 6-quart or larger slow cooker, whisk together the light coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, minced fresh ginger, minced garlic, and crushed red pepper flakes until the mixture is smooth and well combined.
Add Main Ingredients: Add the cut chicken breast pieces, cubed butternut squash, sliced red bell peppers, and thinly sliced yellow onion to the slow cooker. Stir gently to coat all ingredients evenly with the sauce. Note that the mixture will be quite thick.
Cook the Mixture: Cover the slow cooker and cook the contents on high for 2 to 3 hours, or alternatively on low for 5 to 6 hours, until the chicken is tender and cooked through and the vegetables are soft.
Add Peas: About 30 minutes before serving, stir in the thawed frozen peas to heat through without overcooking.
Finish with Lime Juice: Just before serving, stir in freshly squeezed lime juice to brighten the flavors.
Serve: Spoon the Thai peanut chicken mixture over prepared brown rice and garnish with a generous sprinkle of chopped fresh cilantro for a vibrant and aromatic presentation.

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm chicken in a deep skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Prep Time: 35 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Thai