Description
This Cooker Peanut Chicken recipe offers a deliciously creamy and flavorful dish made easy with a slow cooker. Tender chicken thighs are simmered in a rich peanut butter and coconut milk sauce, accented with garlic, ginger, and a hint of spice. Perfect for a comforting family meal served over rice or noodles.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs
Peanut Sauce
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
Garnish
- 1/2 cup chopped green onions
- 1/4 cup chopped peanuts
For Serving
- Cooked rice or noodles
Instructions
- Prepare the Chicken: Rinse the chicken thighs under cold water and pat them dry thoroughly with paper towels to remove excess moisture for better cooking texture. Trim off any visible fat and then cut the chicken thighs into bite-sized pieces for even cooking and easy eating.
- Make the Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, coconut milk, soy sauce, honey, rice vinegar, and sesame oil until the mixture is smooth and well combined. Then add minced garlic, grated ginger, and red pepper flakes, whisking again to blend all flavors together. Adjust the sauce consistency with additional coconut milk if it seems too thick.
- Combine in Slow Cooker: Place the prepared chicken pieces evenly into the slow cooker. Pour the peanut sauce over the chicken, ensuring all pieces are thoroughly coated. Gently stir with a spatula to distribute the sauce evenly without shredding the chicken.
- Cook the Chicken: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before the end of cooking, gently stir the chicken again to redistribute the sauce and flavors.
- Serve: Using a slotted spoon, transfer the chicken onto a serving platter, allowing excess sauce to drain back into the slow cooker. Drizzle some of the remaining peanut sauce over the top for extra flavor. Serve the chicken hot over cooked rice or noodles and garnish with chopped green onions and chopped peanuts for a crunchy, fresh finish.
Notes
- Adjust red pepper flakes to make the dish spicier or milder according to your preference.
- If the peanut sauce is too thick, thin it with extra coconut milk or a splash of water before pouring over the chicken.
- For a gluten-free version, be sure to use gluten-free soy sauce or tamari.
- This dish stores well and can be refrigerated for up to 3 days; reheat gently before serving.
- Add vegetables like bell peppers or snap peas in the last hour of cooking for added nutrition and texture.
