You'll love the complex flavors of Thailand in this mouthwatering Slow Cooker Thai Peanut Chicken Thighs recipe. This easy-to-follow recipe combines tender chicken thighs with a rich and creamy peanut sauce, all simmered to perfection in your slow cooker or on the stovetop. Make it ahead and freeze for busy days!
2lbsboneless, skinless chicken thighs,each cut into 3 or 4 pieces
2tablespoonscornstarch
¼cupwater
1mediumlime, juice of
½cuproasted, salted peanuts,chopped
¼cupgreen onions,sliced
Instructions
To the bowl of a 6-quart slow cooker, add the coconut milk, peanut butter, tamari, honey, rice wine vinegar, toasted sesame oil, minced garlic and ginger. Whisk together until smooth.
Slice the chicken thighs into either 3 or 4 pieces, depending on their size. Add these to the bowl and stir to thoroughly combine until all pieces are coated with the sauce.
Cook on Low for 3 to 4 hours or on HIgh for 1 ½ to 2 hours or until chicken registers 165°F.
In a small bowl, combine cornstarch and water. Whisk until completely smooth with no remaining lumps. Stir this into the chicken with peanut sauce and continue cooking for 15 to 20 minutes until sauce has thickened. Squeeze the lime and add the juice to the slow cooker bowl.
Serve over rice or rice noodles or gluten-free noodles. Garnish with chopped peanuts and thinly sliced green onions, then serve.
Notes
To store: Store leftover peanut chicken in a covered container in the fridge for up to 3 or 4 days.To reheat: Gently reheat chicken in a skillet on the stovetop over medium-low heat or in the microwave.Freeze it: Freeze leftovers in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating