Print

Creamy Slow Cooker Thai Peanut Chicken Recipe with Easy Coconut Rice

slow cooker Thai peanut chicken - featured image
Print Recipe

A comforting and creamy Thai-inspired slow cooker chicken dish with a rich peanut sauce served over fragrant coconut rice. Perfect for busy nights, this recipe combines simple pantry staples into a flavorful, no-fuss meal.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (can substitute thighs)
  • ½ cup natural peanut butter (about 125g)
  • 1 cup full-fat coconut milk (240ml)
  • ¼ cup low-sodium soy sauce (60ml) (or tamari/coconut aminos for gluten-free)
  • 2 tablespoons honey (30ml) (or maple syrup for vegan)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup chicken broth (120ml)
  • 1½ cups uncooked jasmine rice (270g)
  • 1 cup additional coconut milk (240ml) for rice
  • 1½ cups water for rice
  • Salt, to taste
  • Fresh cilantro, chopped for garnish (optional)

Instructions

  1. In a mixing bowl, whisk together ½ cup natural peanut butter, 1 cup full-fat coconut milk, ¼ cup low-sodium soy sauce, 2 tablespoons honey, fresh lime juice from 1 lime (about 2 tablespoons), 3 minced garlic cloves, 1 tablespoon grated ginger, and ½ teaspoon red pepper flakes if using. Stir in ½ cup chicken broth until smooth and pourable.
  2. Place the 1.5 pounds of boneless skinless chicken breasts evenly in the bottom of the slow cooker.
  3. Pour the peanut sauce mixture over the chicken, coating each piece well. Gently stir if needed to submerge the chicken slightly.
  4. Cover and cook on low for 4 to 6 hours until the chicken is tender and easily shredded with a fork.
  5. About 30 minutes before the chicken is done, rinse 1½ cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1½ cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is fluffy.
  6. Remove chicken breasts from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with sauce.
  7. Serve the creamy Thai peanut chicken over the coconut rice and garnish with fresh chopped cilantro if desired.

Notes

Use natural peanut butter without added sugar or oils for best creamy texture. Avoid crunchy peanut butter unless texture is desired. Do not rush slow cooking; low and slow is key for tender chicken and thick sauce. Rinse jasmine rice thoroughly for fluffy texture. If sauce is too thick after cooking, stir in a splash of chicken broth or water to loosen. Shred chicken before serving to better coat with sauce. Optional additions include fish sauce or Thai basil for extra authenticity. For vegan version, substitute chicken with tofu and honey with maple syrup.

Nutrition

Keywords: slow cooker, Thai peanut chicken, coconut rice, creamy peanut sauce, easy dinner, gluten-free option, dairy-free, weeknight meal

Find it online: https://tempotaste.com/creamy-slow-cooker-thai-peanut-chicken-recipe-with-easy-coconut-rice/