Description
This Slow Cooker Peanut Chicken recipe combines tender, juicy chicken breasts with a rich, flavorful peanut sauce infused with curry, garlic, ginger, and a touch of spice. Perfect for an easy, hands-off meal, this dish is served over jasmine rice or in lettuce cups, garnished with crunchy peanuts, fresh cilantro, and lime wedges for a refreshing finish.
Ingredients
Scale
For the Chicken and Sauce
- 2 teaspoons toasted sesame oil (divided)
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon curry powder
- 5 cloves garlic (chopped)
- 1 small yellow onion (diced)
- 1 tablespoon fresh grated ginger
- 3 tablespoons natural peanut butter
- 1 tablespoon fish sauce (optional)
- 3 tablespoons low sodium soy sauce (or tamari)
- 2 teaspoons monk fruit brown sweetener (or brown sugar)
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust to taste)
- 1 cup canned coconut milk (Thai Kitchen recommended)
For Garnish and Serving
- ¼ cup chopped roasted peanuts
- Chopped cilantro or scallions
- Lime wedges
- Jasmine rice, lettuce cups, or cauliflower rice
Instructions
- Sauté the Aromatics: Heat 1 teaspoon of toasted sesame oil in a skillet over medium-low heat. Add the chopped garlic, diced onion, and grated ginger. Sauté for 3 to 4 minutes until the mixture is soft and fragrant. Stir in the curry powder and cook for an additional 1 to 2 minutes. Transfer the sautéed mixture into a 6-8 quart slow cooker.
- Prepare the Sauce and Add Chicken: In the slow cooker, add the peanut butter, fish sauce (if using), low sodium soy sauce, monk fruit sweetener, kosher salt, rice vinegar, sriracha, the remaining 1 teaspoon of sesame oil, and coconut milk. Whisk everything to combine thoroughly. Add the chicken breasts and turn them to coat well with the sauce mixture.
- Slow Cook the Chicken: Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily. Occasionally scrape down the sides of the slow cooker to incorporate the sauce evenly.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken to the sauce and stir thoroughly to combine. Reduce the slow cooker setting to low and cook an additional 15 minutes to allow the chicken to absorb more of the flavorful sauce.
- Serve: Spoon the peanut chicken over jasmine rice, or serve it in lettuce cups or cauliflower rice for a lighter option. Garnish with chopped roasted peanuts, fresh cilantro or scallions, and lime wedges for squeezing over the top. Enjoy your delicious and comforting meal!
Notes
- For a spicier dish, increase the amount of sriracha to taste.
- Fish sauce adds umami depth but can be omitted for a milder flavor or vegetarian adaptation (substitute with soy sauce).
- You can substitute chicken thighs for more moist and flavorful meat, adjusting cooking time accordingly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with steamed jasmine rice, cauliflower rice, or crisp lettuce cups depending on your dietary preferences.
