Crock pot Thai chicken with spicy peanut sauce

Spicy Crock pot Thai chicken with peanut sauce

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 pounds chicken thighs bone-in
  • 1 cup canned coconut milk
  • 3/4 cup chunky natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon stir-in-paste Lemongrass (available at any grocery store in a tube)
  • 1/3 cup chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish

Method

  1. Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, lemongrass and red pepper flakes; mix until smooth.  Pour over chicken.
  2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours or until chicken is tender.  You may shred the chicken if you wish and add it back in the sauce.
  3. Serve chicken and sauce over cooked Jasmine rice.  Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.