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Viral Slow Cooker Thai Peanut Chicken Recipe
Melt-in-your-mouth shredded chicken slow-simmered in a rich, creamy peanut satay glaze infused with ginger, garlic, and coconut milk.
Ingredients
- – 2 lbs boneless skinless chicken breasts or thighs
- – 1 cup creamy peanut butter
- – 1 cup coconut milk
- – 1/3 cup low-sodium soy sauce
- – 1/4 cup honey
- – 3 cloves garlic, minced
- – 1 tbsp grated ginger
- – 3 tbsp lime juice
- – 1 cup chicken broth
- – Optional: 1–2 tsp red pepper flakes or chili paste
- – Optional: 1 tbsp cornstarch + 1 tbsp water (to thicken)
Instructions
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1Arrange the Poultry Base: Arrange your 2 lbs of boneless skinless chicken breasts or thighs uniformly across the bottom surface of the slow cooker insert.
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2Whisk the Peanut Satay Sauce: In a separate mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of coconut milk, 1/3 cup of low-sodium soy sauce, 1/4 cup of honey, 3 cloves of minced garlic, 1 tbsp of grated ginger, 3 tbsp of fresh lime juice, and 1 cup of chicken broth, adding the optional 1–2 tsp of red pepper flakes or chili paste if desired. Whisk the ingredients vigorously until a smooth sauce forms.
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3Slow Cook the Mixture: Pour the prepared peanut mixture evenly over the top of the raw poultry in the pot. Secure the lid and cook on the LOW heat setting for 4–5 hours, or alternative on the HIGH heat setting for 2–3 hours.
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4Shred and Reincorporate: Lift the cooked chicken out of the pot, shred the meat using two forks, and return the shredded pieces back into the warm peanut sauce.
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5Optional Slurry Thickening Step: To create a thicker sauce consistency, stir together 1 tbsp of cornstarch and 1 tbsp of water to make a smooth slurry. Mix this liquid directly into the slow cooker and allow it to cook for an additional 10 minutes until glossy.
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6Platter and Garnish: Portion the finished chicken over a bed of steamed rice or noodles, and decorate with fresh lime wedges, chopped cilantro, or crushed peanuts before serving.
Frequently Asked Questions
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