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Slow-Cooker Thai Peanut Chicken
Slow-Cooker Thai Peanut Chicken
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Prep Time:
40 minutes
Total Time:
3 hours 10 minutes
Make mouthwatering Thai Peanut Chicken at home by slow cooking tender chicken thighs dredged in flour and browned for rich, velvety sauce. Blend peanut butter, Worcestershire, curry paste, coconut milk, and fresh ginger for bold, bright flavors. Let it all simmer in the slow cooker for a deliciously balanced meal.
Ingredients:
  • 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 to 5 tablespoons Thai red curry paste (see Tip)
  • 2 tablespoons gingerroot, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 12 boneless skinless chicken thighs (about 2 1/2 lb)
  • 1 teaspoon salt
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped roasted peanuts
Instructions:
  • Coat your 4-quart slow cooker with a generous layer of cooking spray.
  • Combine coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, ginger, and garlic in a bowl and whisk until smooth. Set aside.
  • Season the chicken with a pinch of salt. Place the flour in a shallow bowl and coat the chicken in it. Shake off any excess flour.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Cook half of the chicken in the skillet for 4 to 5 minutes, turning once until lightly browned. Transfer the chicken to a slow cooker and pour half of the coconut milk mixture over it. Repeat the process with the remaining oil and chicken.
  • Pour the remaining half of the sauce over the chicken in the slow cooker.
  • Cover and cook on Low heat for 2.5 to 3 hours, or until chicken reaches an internal temperature of at least 165°F. Transfer chicken to a serving bowl.
  • Combine luscious brown sugar and zesty lime juice with the sauce in the slow cooker. Drizzle the tantalizing sauce over the chicken and garnish with fragrant cilantro and crunchy peanuts. Serve over rice, if preferred.

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