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 brown monk fruit sweetener or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust to taste)
- 1 cup canned coconut milk
- 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
- Heat 1 teaspoon sesame oil in a skillet over medium-low heat. Sauté garlic, onion, and ginger until soft, about 3–4 minutes. Add curry powder and cook 1–2 minutes more. Transfer mixture to a 6–8 quart slow cooker.
- In the slow cooker, whisk together peanut butter, fish sauce (if using), soy sauce, monk fruit sweetener, salt, rice vinegar, remaining sesame oil, sriracha, and coconut milk until smooth.
- Add chicken breasts and coat thoroughly with the sauce.
- Cook on high for 2–3 hours or low for 4–6 hours until chicken is fully cooked and shreddable.
- Remove chicken and shred with two forks. Return shredded chicken to slow cooker, stir into sauce, and cook on low for an additional 15 minutes.
- Serve over jasmine rice, noodles, or in lettuce cups, topped with chopped peanuts, cilantro, and lime wedges.
Notes
- Substitute chicken thighs for a juicier option.
- Nut-free alternative: use almond or sunflower butter instead of peanut butter.
- Gluten-free: use tamari instead of soy sauce.
- Sweetener can be honey or brown sugar.
- Vinegar substitute: apple cider vinegar if rice vinegar is unavailable.
- Use lite coconut milk for a thinner sauce.
- Adjust heat by omitting or increasing sriracha.
- Optional vegetables: bell peppers, snap peas, shredded carrots, edamame.
- Reheating: gently in microwave or stovetop with a splash of water/coconut milk to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: ¾ cup chicken
- Calories: 350
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
