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Slow Cooker Peanut Chicken

4.94 from 31 votes

Slow Cooker Thai-Inspired Peanut Chicken simmers in a creamy peanut-coconut sauce with lime, ginger, garlic, and curry spices. Serve it over rice, noodles, lettuce wraps and more.

Prep Time: 10

Cook Time: 2 15

Total Time: 2 25

Yield: 6 servings

Course: Dinner, main dish, Meal Prep

Cuisine: Asian, Thai

Equipment

Slow Cooker

Ingredients

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 (add more if you like it spicy)
1 cup canned coconut milk (I used Thai Kitchen)
¼ cup chopped roasted peanuts (for garnish)
Chopped cilantro ( or scallions, for garnish)
Lime wedges (for serving)
Jasmine rice (lettuce cups, or cauliflower rice, for serving)

Instructions

Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low heat and saute until soft, 3 to 4 minutes. Add the curry powder and continue cooking 1 to 2 minutes. Transfer to a 6-8 quart slow cooker.
Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly combine. Add the chicken and coat well.
Cook on high for 2 to 3 hours, or low 4 to 6 hours, until the chicken is cooked through and shreddable. Scrape down the sides of the slow cooker as necessary.
Remove the chicken and shred it into bite-size pieces. Return the chicken to the sauce and stir to combine. Turn the slow cooker down to low and continue to cook for an additional 15 minutes, so the chicken can absorb the sauce.
Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the chicken.

Notes

Makes about 4 cups
Additional garnish suggestions - Thai basil, sliced Fresno or jalapeño

Nutrition

Serving: 3/4 cup chicken, Calories: 315.5kcal, Carbohydrates: 9g, Protein: 31g, Fat: 18g, Saturated Fat: 7.5g, Cholesterol: 83mg, Sodium: 541.5mg, Fiber: 2.5g, Sugar: 2.5g

- WW Points: 6

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