Description
This Slow Cooker Thai Peanut Chicken features tender chicken breasts or thighs simmered in a rich, creamy peanut sauce with fresh vegetables and spinach. Infused with flavors of garlic, ginger, lime, and a hint of spice, this easy and healthy dish is perfect for a comforting dinner and can be served over rice or noodles.
Ingredients
Scale
Main Ingredients
- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
- Juice of 1 large or 2 small limes (¼ cup)
Peanut Sauce
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare the Slow Cooker: In a slow cooker, place the bite-size chicken pieces, diced onion, and diced red bell pepper. Season with sea salt and black pepper, then toss everything together to coat evenly.
- Make the Peanut Sauce: In a medium bowl, combine the minced garlic, coconut milk, natural creamy peanut butter, coconut aminos, rice vinegar, honey (if using), toasted sesame oil, fish sauce (if using), grated ginger, and crushed red pepper flakes. Whisk thoroughly until smooth and well combined.
- Cook Chicken with Sauce: Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low heat for 4 hours and 30 minutes or until the chicken is fully cooked and tender.
- Season and Add Spinach: Remove the lid and taste the sauce; adjust salt and pepper as desired. Add the fresh baby spinach and lime juice to the slow cooker, stirring gently to combine. Replace the lid and cook for a few more minutes to allow spinach to wilt into the sauce.
- Serve: Serve the Thai Peanut Chicken hot over rice, cauliflower rice, Pad Thai noodles, or any preferred noodles. Garnish as desired and enjoy a flavorful comforting meal.
Notes
- Use chicken thighs if you prefer more tender and juicy meat, or chicken breast for a leaner option.
- For a spicier version, add more crushed red pepper flakes or a splash of sriracha.
- If coconut aminos are unavailable, use low sodium soy sauce as a substitute to maintain flavor depth.
- The honey is optional; for a vegan version, substitute with maple syrup or skip it.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
- Serve with chopped peanuts and fresh cilantro for added texture and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
