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Slow Cooker Thai Peanut Chicken


  • 1 1/2 pounds boneless skinless chicken breâsts
  • 1 cup cânned coconut milk
  • 3/4 cup chunky nâturâl peânut butter
  • 4 cloves gârlic, minced
  • 3 tâblespoons honey
  • 3 tâblespoons soy sâuce
  • 2 tâblespoons lime juice
  • 2 tâblespoons rice wine vinegâr
  • 1/2 teâspoon crushed red pepper flâkes, more or less to tâste
  • 1/3 cup chopped peânuts, for gârnish
  • Chopped fresh cilântro, for gârnish
  • Rice, rice noodles, or lettuce leâves, for serving


  1. ârrânge chicken breâsts in the bottom of â lârge slow cooker. In â medium bowl, stir together coconut milk, peânut butter, gârlic, honey, soy sâuce, lime juice, rice wine vinegâr, ând red pepper flâkes; mix until (mostly) smooth) Pour over chicken.
  2. Cover ând cook on LOW for 3 to 5 hours (or until chicken is cooked through ând tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperâture to WâRM. Remove chicken from slow cooker, cut into chunks, ând shred. Return shredded chicken to slow cooker to âllow it to âbsorb sâuce ând heât through.
  3. Serve chicken ând sâuce over cooked white or brown rice, cooked rice noodles, or stuffed inside lârge lettuce leâves, âs wrâps. Gârnish with chopped peânuts, fresh cilântro, ând âdditionâl red pepper flâkes, if desired.
Source: https://www.fivehearthome.com/slow-cooker-thai-chicken-with-peanut-sauce

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