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- 2 lbs boneless, skinless chicken thighs - 1 cup peanut butter (creamy or chunky) - 1 cup coconut milk - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons brown sugar - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (adjust to taste) - 1 bell pepper, sliced (any color) - 1 cup snap peas, trimmed - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I love using these simple ingredients to make Slow Cooker Thai Peanut Chicken a true delight. The chicken thighs are the star here. They stay juicy and tender during cooking. You can use creamy or chunky peanut butter, depending on your taste. Coconut milk adds a rich creaminess that really brings the dish together. Brown sugar gives a hint of sweetness. The garlic and ginger add depth and flavor. Red pepper flakes let you control the heat. You can adjust it based on what you like. The vegetables add crunch and color. Bell pepper brings sweetness, while snap peas add a nice snap. The fresh cilantro and lime wedges are perfect for garnish. They brighten the dish and add a fresh taste. This mix of ingredients creates a meal that is both simple and tasty. It’s perfect for busy days when you want something special. To make the peanut sauce, start by gathering your ingredients. You need peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. In a large bowl, combine all these ingredients. Use a whisk to mix them until smooth. This sauce will give your chicken a rich and tasty flavor. Next, it's time to layer the chicken in the slow cooker. Take 2 lbs of boneless, skinless chicken thighs and place them at the bottom. Pour the peanut sauce over the chicken, making sure it covers each piece well. Then, add sliced bell pepper and snap peas on top of the chicken and sauce. This adds great color and crunch. Now, cover the slow cooker with its lid. Set it to low for 6-7 hours or high for 3-4 hours. This will cook the chicken until it's tender. After cooking, use two forks to shred the chicken. Return the shredded chicken back into the sauce and stir well. Your meal is now ready to serve! - You can adjust red pepper flakes for your spice preference. If you like heat, add more. If not, use less. - For a richer sauce, add extra peanut butter. It makes the sauce creamier and more delicious. - Use a meat thermometer to check the chicken. It should reach 165°F to be safe. - Keep the lid sealed during cooking. This helps the dish stay moist and full of flavor. - Serve the meal in a deep bowl. Place jasmine rice at the bottom and drizzle sauce on top. - Add fresh cilantro for a pop of color and extra flavor. It makes the dish look great! {{image_2}} You can switch the chicken thighs for chicken breasts. This makes the dish leaner. If you want a vegetarian option, use tofu or tempeh instead. Both will soak up the sauce well. You can add more veggies for better nutrition. Broccoli, carrots, or zucchini work great. They add color and crunch. You can also try different bell pepper colors. This makes your dish look more vibrant and fun. Feel free to tweak the sauce to your taste. For a nut-free version, swap peanut butter for almond butter. You can also add lime juice to the sauce. This gives it a nice tangy twist that brightens the dish. Store your Thai peanut chicken in an airtight container. It will stay fresh in the fridge for up to 4 days. Make sure to cool it down before sealing the container. This helps keep the chicken tasty and safe to eat. You can freeze the leftovers too! Divide them into portions and store in freezer-safe bags. They will last for up to 3 months. When you're ready to eat, thaw the chicken overnight in the fridge before reheating. This will help keep the texture nice. To reheat, you can use either the stove or the microwave. If using the stove, warm it on low heat. Stir it often to prevent sticking. In the microwave, heat in short bursts. If the sauce is too thick, add a splash of water. This keeps the meal juicy and delicious. Yes, the flavors develop more if made ahead and stored. Making this dish a day before can boost the taste. Just let it cool and keep it in the fridge. When you're ready to eat, reheat it gently. Yes, just use tamari instead of soy sauce for gluten-free compliance. Tamari tastes similar to soy sauce but has no wheat. This swap keeps your meal tasty and safe for those with gluten issues. Best served with rice, noodles, or even over a bed of greens. Jasmine rice pairs well, soaking up the sauce. Noodles add a fun twist, and greens make it fresh. Choose what you like best! Add more red pepper flakes or a splash of sriracha to the sauce. These options let you control the heat. Start small, taste, and adjust to your liking. Enjoy the kick! This recipe brings together simple ingredients for a delicious slow cooker meal. You learned how to make a rich peanut sauce and create a flavor-packed dish. Adjust spices to fit your taste and try new veggies for fun. Remember, leftovers can be stored easily, enhancing future meals. Whether for a family dinner or meal prep, this dish satisfies. Enjoy experimenting with variations to make it your own!

Slow Cooker Thai Peanut Chicken

Discover the deliciousness of Slow Cooker Thai Peanut Chicken with this easy recipe! Using just a few simple ingredients like chicken thighs, creamy peanut butter, and coconut milk, you can create a flavorful meal that cooks effortlessly while you're busy. Perfectly tender and bursting with flavor, this dish will become a family favorite. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup peanut butter (creamy or chunky)

1 cup coconut milk

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large bowl, combine peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes, whisking until smooth.

    Place the chicken thighs at the bottom of the slow cooker and pour the peanut sauce mixture over them, ensuring the chicken is well-coated.

      Add the sliced bell pepper and snap peas on top of the chicken and sauce.

        Cover the slow cooker with its lid and set to low heat for 6-7 hours or high heat for 3-4 hours until the chicken is cooked through and tender.

          Once the cooking time is up, remove the chicken from the sauce and shred it using two forks. Return the shredded chicken back to the sauce and stir to combine.

            Serve the Thai peanut chicken over rice or noodles, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6

                - Presentation Tips: Serve in a deep bowl with a scoop of jasmine rice, drizzle additional peanut sauce on top, and sprinkle extra chopped cilantro for a pop of color.