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Thai peanut chicken

Thai Peanut Chicken

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Prep Time 12 minutes
Cook Time 6 hours
Total Time 6 hours 12 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.5 cup peanut butter
  • 0.33 cup coconut milk
  • 3 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger grated
  • 1 tsp sriracha

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Whisk together the peanut butter, coconut milk, soy sauce, lime juice, ginger, and sriracha until smooth, then pour over the chicken.
  3. Cover; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
  4. Slice or shred the chicken and stir it back into the peanut sauce.
  5. Serve over rice noodles topped with chopped peanuts and cilantro.

Notes

Thin the sauce with a splash of warm water if it gets too thick.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.