Ingredients
- 1 ½ to 2 pounds boneless skinless chicken breasts (or thighs)
- 1 can (13.5 oz) coconut milk (full-fat or light)
- ½ cup creamy peanut butter
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey (or maple syrup)
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh minced ginger
- 3 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Optional toppings: chopped peanuts, cilantro, green onions
- Suggested sides: jasmine rice, brown rice, or noodles
Instructions
- Whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic in the slow cooker until smooth.
- Cut chicken into 1-inch pieces and stir into the sauce to coat evenly.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
- 30 minutes before end of cooking, stir in lime juice and cornstarch slurry to thicken the sauce.
- Serve over rice or noodles and top with chopped peanuts, cilantro, or green onions.
Notes
- Chicken thighs offer even more tenderness than breasts.
- For a vegetarian version, use tofu or chickpeas instead of chicken.
- Increase spice with red curry paste or red pepper flakes.
- Try almond or cashew butter for a different nutty flavor.
- Serve with cauliflower rice or lettuce wraps for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 10g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
