Description
Experience the delightful flavors of Slow Cooker Thai Peanut Chicken, a healthy and satisfying dish that combines juicy chicken with a rich, creamy coconut milk and peanut butter sauce. Bursting with vibrant vegetables like butternut squash and bell peppers, this recipe is perfect for family dinners or meal prep. Simply add your ingredients to the slow cooker and let it work its magic while you focus on your day. Serve it over brown rice or quinoa for a complete meal that everyone will love.
Ingredients
Scale
- 2 cans light coconut milk
- 1/4 cup peanut butter
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons coconut sugar
- 2 pounds boneless skinless chicken breast
- 1 small butternut squash, cubed
- 2 large red bell peppers, sliced
- 1 medium yellow onion, sliced
- 2 cups frozen peas, thawed
Instructions
- In a slow cooker, whisk together coconut milk, peanut butter, red curry paste, soy sauce, coconut sugar, minced ginger, minced garlic, and crushed red pepper flakes until smooth.
- Add chicken pieces, butternut squash, red bell pepper, and onion to the slow cooker. Stir gently to coat.
- Cover and cook on high for 2 to 3 hours or low for 5 to 6 hours.
- Thirty minutes before serving, add thawed peas and stir gently.
- Just before serving, stir in freshly squeezed lime juice. Serve over prepared brown rice topped with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg