Easy Thai Slow Cooker Peanut Chicken

Slow Cooker Peanut Chicken recipe is coming to you from my U.K kitchen so it's not strictly bona fide authentically Thai you understand but it still has those all important seriously delicious flavours. I'm talking salty soy, sweet chilli sauce, subtly spicy chilli, sour lime juice, and creamy peanut butter and coconut milk. Lush.

This is a kind of a cheat hybrid dish that brings the best of peanut sauce and chicken satay to a kitchen table near you with zero fuss.

For even more convenience I like to chuck a handful of vegetables in too nearly at the end of the cooking time so that all I have to do is serve the whole dish with rice and my job is done with hardly any effort or washing up. Boom.

Obviously the slow cooker does all of the work for you, invaluable when you are out all day or don't want to cook on the hob. We are so winning.

Reasons to make this recipe

• the slow cooker is more economical than the hob
• you can have a meal ready for you when you walk through the door
• incredibly delicious thai flavours
• vegetables are cooked in the same pot so less washing up and faff
• it's a crowd pleaser
• only a few ingredients
• ideal for batch cooking

*Scroll down to the bottom of this post for a full printable recipe card*

Slow Cooker Peanut Chicken Recipe

Use any vegetables that you like as long as they cook in 15 minutes or so in the slow cooker.

Also you can dial up the heat as you like. Some crushed red pepper chilli flakes would be a great option but the recipe here is mild to suit the children amongst you and the spice lightweights (me included) don't judge.

Ingredients

• 4 chicken breasts - you can use thighs instead
• 1 tin of coconut milk
• 5 tbsp sweet chilli sauce
• pinch of red pepper chilli flakes (optional)
• juice of 2 limes
• 100 grams (3.5 oz) smooth peanut butter
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 100 grams (3.5 oz) baby sweetcorn
• 100 grams (3.5 oz) mange tout
• coriander and peanuts to garnish (optional)

Method

Place your chicken breasts whole in the slow cooker.

Then add 100 grams peanut butter (3.5 oz), 5 tbsp sweet chilli sauce, 2 tbsp soy sauce, juice of 2 limes, tsp of sesame oil and a tin of coconut milk to a saucepan.

Warm through stirring until it all mixes together.

Pour carefully on to the chicken.

Cook on Low for 6 hours. Chuck your chosen vegetables in 15 minutes from the end of the cooking time.

Shred the chicken using two forks into more bit size pieces.

Serve immediately.

Storage

Keep any peanut chicken leftovers for up to 3 days covered in the fridge Reheat thoroughly until piping hot.

To freeze cool quickly and put in a stout plastic tub and freeze for up to 3 months. Thaw in the fridge and reheat thoroughly.

Serving Suggestions

I like to serve with white or brown rice. Noodles work well too. Particularly the rice noodles.

I love the combination of baby sweetcorn and mange tout but tender stem broccoli, green beans or shredded cabbage would be great flavour partners here too.

Top Tips

• add extra heat by adding a pinch of red pepper chilli flakes
• use whatever vegetables you prefer
• use chicken thighs for better value
• batch cook to get ahead
• to make this in the oven cook covered in a casserole dish for 1 hour at 180 C/350 F/Gas Mark 4

If you like this recipe then you may like these other easy chicken recipes

Slow Cooker Whole Chicken

Chicken and Vegetable Pie

Cheesy Chicken and Broccoli Pasta

Easy Sweet and Sour Chicken

Butter Chicken

Bang Bang Chicken

Slow Cooker Chicken Curry