Description
A comforting slow-cooked dish that combines bold Thai flavors with tender chicken and a rich peanut sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup natural peanut butter
- ½ cup soy sauce
- ⅓ cup honey
- ⅓ cup lime juice
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup coconut milk
- 1 bell pepper, sliced
- 1 onion, sliced
- ¼ cup chopped fresh cilantro (for garnish)
- Cooked rice or quinoa for serving
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, ginger, and red pepper flakes until smooth.
- Place the chicken breasts at the bottom of the crockpot in a single layer.
- Scatter the sliced bell pepper and onion over the chicken.
- Pour the peanut sauce mixture over the chicken and vegetables.
- Pour the coconut milk on top.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- The chicken should be fully cooked and tender enough to shred.
- Remove the chicken to a cutting board or shred directly in the crockpot.
- Spoon over rice or quinoa and sprinkle with fresh cilantro and a squeeze of lime.
Notes
You can customize heat levels, swap proteins, and add veggies as needed. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup shredded chicken with sauce
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg