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Slow Cooker Thai Peanut Chicken with Bell Peppers
Main course

Slow Cooker Thai Peanut Chicken with Bell Peppers

Credit: myDinnerPlan

Tender chicken thighs simmer all afternoon in a creamy peanut, coconut, and lime sauce with sweet bell peppers. Spoon it over rice and finish with crunchy peanuts and cilantro for an easy, takeout-style dinner.

4 hrs 20 mins 6 servings
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Ingredients

  • 2 pounds Chicken Thigh (Boneless Skinless)
  • ¼ cup Cilantro (Fresh), for garnish
  • 3 cloves of Garlic, minced
  • 1 tablespoon Ginger
  • 2 Red Bell Peppers, sliced into strips
  • 2 Scallions, thinly sliced, for garnish
  • 1 Yellow Onion, thinly sliced
  • 4 cups Jasmine Rice, cooked, for serving
  • 1 (14.5 oz) can of Coconut Milk, 13.5 oz can
  • 3 tablespoons Low-Sodium Soy Sauce
  • 1 tablespoon Thai Red Curry Paste
  • 2 tablespoons Corn Starch
  • ⅓ cup Peanuts (Roasted), for garnish
  • 2 tablespoons Cold Water
  • 2 tablespoons Fresh Lime Juice
  • 2 tablespoons Honey
  • ½ cup Peanut Butter, creamy

Directions

  1. Scatter the onion, bell peppers, garlic, and ginger in the bottom of a 6-quart slow cooker, then lay the chicken thighs on top.
  2. In a bowl, whisk the coconut milk, peanut butter, soy sauce, honey, and curry paste until smooth. Pour the sauce over the chicken.
  3. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 hours), until the chicken shreds easily.
  4. Lift the chicken onto a cutting board and pull it into large bite-size pieces with two forks.
  5. Stir the cornstarch and cold water together, then stir the slurry into the sauce. Cover and cook on HIGH for 10 to 15 minutes, until the sauce thickens.
  6. Return the chicken to the pot and stir in the lime juice. Taste and add a little more soy sauce or lime if needed.
  7. Serve over jasmine rice, topped with peanuts, cilantro, and green onions.