Description
A flavorful and easy slow cooker recipe featuring tender chicken thighs simmered in a creamy, savory peanut sauce with a hint of spice, complemented by red bell peppers and garnished with fresh cilantro and crunchy peanuts. Perfect for a comforting Asian-inspired weeknight meal served over jasmine rice or noodles.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili paste (optional, for heat)
- 1/2 cup canned coconut milk
Garnish
- 1/4 cup chopped peanuts
- 2 tablespoons chopped cilantro
To Serve
- Cooked jasmine rice or noodles
Instructions
- Prepare the peanut sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, chicken broth, rice vinegar, honey, grated fresh ginger, minced garlic, sriracha (if using), and canned coconut milk until the mixture is smooth and well combined.
- Layer the chicken: Place the boneless, skinless chicken thighs into the bottom of the slow cooker, spreading them evenly to create a single layer.
- Add the sauce: Pour the prepared peanut sauce over the chicken, making sure every piece is well coated with the flavorful mixture.
- Add bell peppers: Scatter the sliced red bell pepper on top of the chicken and sauce for added sweetness and texture.
- Cook the chicken: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shreddable with a fork.
- Shred and combine: Remove the chicken thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir it well into the peanut sauce to fully combine.
- Serve: Spoon the peanut chicken over cooked jasmine rice or noodles. Garnish with chopped peanuts and fresh cilantro for added flavor and crunch. Enjoy!
Notes
- Chicken breasts can be used as a substitute, but chicken thighs offer more tenderness and moisture.
- Adjust the spice level by increasing the amount of sriracha or omitting it entirely for a milder flavor.
- Add steamed vegetables like broccoli or snap peas in the last 30 minutes of cooking for extra nutrition and color.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 390
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
