Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup creamy peanut butter
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, thinly sliced (optional)
Instructions
- Step 1: Place the chicken pieces in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
- Step 3: Pour the peanut sauce over the chicken in the slow cooker, ensuring all the chicken is coated. If using, add the sliced red bell pepper.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken directly in the slow cooker using two forks. Stir to combine the shredded chicken with the sauce.
- Step 6: Serve over rice, noodles, or quinoa. Garnish with chopped green onions or sesame seeds (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent dryness.
- Serve this Thai Peanut Chicken over a bed of coconut rice for an extra touch of tropical flavor.
- For a richer, more intensely peanut-flavored sauce, lightly toast the peanut butter in a dry pan before whisking it with the other sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American