We love Thai food! My husband spent 2 years living in Thailand and he and I spent 8 amazing days there on vacation a few years ago. We enjoying going out for Thai food and Utah has some great Thai restaurants. But we can't go out to eat Thai as often as we'd like so we cook Thai food at home. This Slow Cooker Thai Peanut Chicken is one of our favorites because it's so fast and easy to make. It's also a great one to try out on your kids if they aren't familiar with Thai food because it's not spicy (unless you want it to be) but it introduces the flavors of Thailand.
Let's get started! If you use a slow cooker very much, you've probably seen these Reynolds Slow Cooker Liners. I LOVE them. It really makes clean up so much easier. Try them!
I would bet that most people have all but 2 of these ingredients on hand. The coconut milk and Sriracha can both be found in the oriental aisle at every major grocery store and are pretty inexpensive. I always buy the light coconut milk and often buy the off brands. That is just fine, buy the least expensive one. If you don't want to buy the Sriracha sauce (although it is kind of “IN” right now and there are tons of recipes that call for it) you can substitute a pinch or two of red pepper flakes.
It is so easy and fast to get this meal started. Just dump all of the ingredients into the slow cooker and stir! No extra bowls, just dump it all in and put on the lid.
Dinner is cooking for this afternoon while I work, clean, pick up the kids, help with homework, and about 6,243 other things. I love my 7 quart Crock Pot and Aroma Rice Cooker. I use them at least weekly. Oh, and don't forget to chop up some peanuts, green onion and cilantro to go on top of the Slow Cooker Thai Peanut Chicken. They really add great flavor and make it feel like you are at a real Thai restaurant!
- 2 lbs chicken breast (approx 5-6 breasts), cut into bite size pieces
- 1/2 cup peanut butter
- 14 oz can of coconut milk
- 1/4 cup soy sauce
- 2 Tbsp lime juice
- 1 tsp ground ginger
- 1-2 Tbsp sriracha (optional)
- 4 cloves garlic, minced or grated
- 3 green onions, sliced (optional)
- 1/2 cup cilantro, chopped (optional)
- 1/2 cup peanuts, chopped (optional)
- In a large slow cooker, add bite size chicken pieces, peanut butter, coconut milk, soy sauce, lime juice, ginger and sriracha.
- Stir ingredients together.
- Turn slow cooker on low.
- Cook for 3-4 hours. (Slow cookers can vary greatly so make sure that the chicken is fully cooked.)
- Serve over white rice, jasmine rice or rice noodles.
- Top with all chopped peanuts, sliced green onions and/or chopped cilantro.
- You can substitute 1-2 pinches of red pepper flakes for sriracha or leave it out entirely.
- If you've never cooked with sriracha before, I recommend using one tablespoon and then taste the sauce at the end. You can add a second tablespoon at that point.
- If you are going to be gone longer than 3 hours, you can leave the chicken breasts whole and cook them 4-5 hours or until they reach an internal temperature of 165 degrees.