Description
This Slow Cooker Thai Peanut Chicken is a flavorful, comforting dish featuring tender chicken simmered in a rich, homemade peanut sauce with fresh vegetables and spinach. Perfectly spiced and balanced with lime juice, it’s a simple, healthy meal that you can set and forget, ideal for busy weeknights or meal prep.
Ingredients
Scale
Chicken and Vegetables
- 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 Ingredients: In the slow cooker, add the bite-sized chicken pieces, diced yellow onion, and red bell pepper. Season with sea salt and black pepper, then toss everything together to evenly coat the ingredients.
- Make the Peanut Sauce: In a medium bowl, combine the minced garlic, coconut milk, 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 the sauce is smooth and well mixed.
- Cook the Chicken: Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 to 4 ½ hours, allowing the chicken to become tender and fully cooked.
- Season to Taste: Once the chicken is cooked, taste the dish and adjust seasoning with additional salt and black pepper if needed.
- Add Spinach and Lime: Remove the slow cooker lid and stir in the fresh baby spinach leaves and lime juice. Stir gently and let the heat wilt the spinach for a few minutes, allowing the flavors to meld.
- Serve: Serve the Thai peanut chicken over cooked rice, cauliflower rice, pad Thai noodles, or your preferred noodle choice. Garnish with additional toppings as desired and enjoy.
Notes
- This dish is easy to prepare and ideal for busy days thanks to slow cooker convenience.
- The peanut sauce can be adjusted in sweetness or spice depending on preference by modifying honey or red pepper flakes.
- Use chicken thighs for juicier meat or chicken breasts for a leaner option.
- Optional fish sauce adds authentic umami but can be omitted for a milder flavor.
- Serve with steamed vegetables or a side salad to increase vegetable intake.
Nutrition
- Serving Size: 1 cup (1/6 of recipe)
- Calories: 340
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
