Slow Cooker Thai Peanut Chicken

This Slow cookware Thai Peanut Chicken is coated within the most unbelievable peanut sauce. Serve it over rice for a straightforward meal, and garnish with inexperienced onions and additional peanuts for other crunch! 

I love peanut sauce. It makes everything it touches mechanically superb. And it makes this chicken tender, moist, juicy and there’s layers of made flavors.

After hearing from fans on Facebook concerning what quite recipes you would like to ascertain, slow cookware recipes were the clear favorite and I’m making an attempt to up my slow cookware game. ensure you’re following Maine on Facebook and break up.

This is the best Thai peanut chicken instruction, and there’s no breading, browning, baking, or sauteing concerned. merely confusion the sauce that’s jam-packed with complimentary flavors, as well as coconut milk, paste, soy sauce, honey, rice vinegar, lime juice, sesame oil, ginger, and garlic. Pour the sauce over bite-sized chicken items and let your slow cookware do the work.

Topped with firm peanuts, cilantro, and inexperienced onions aboard a bed of rice (or use noodles), it’s a straightforward, dark instruction that everybody can love. There’s many paste sauce leftover within the bottom of the slow cookware, that I spoon munificently over the chicken, rice, and any veggies i could have steamed. however I’ve additionally been recognize to simply eat Thai peanut sauce by the containerful. So good!

INGREDIENTS

•  1 tablespoon olive oil
•  2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
•  1/3 cup cornstarch
•  1/2 teaspoon salt, or to taste
•  1/2 teaspoon pepper, or to taste
•  one 14-ounce can coconut milk (lite okay)
•  3/4 cup creamy peanut butter
•  1/4 cup low-sodium soy sauce
•  1/4 cup honey
•  2 tablespoons rice wine vinegar
•  2 tablespoons lime juice
•  1 teaspoon sesame oil
•  1/2 to 1 teaspoon ground ginger, or to taste
•  1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
•  pinch cayenne pepper, optional and to taste
•  1/3 cup lightly salted peanuts, finely chopped for garnishing
•  1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
•  2 tablespoons green onions sliced thin, optional for garnishing

INSTRUCTIONS

1. Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
2. Drizzle olive oil over bottom of the liner or slow cooker.
3. To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
4. To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
5. Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
6. Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
7. Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Recipe From : Averie Cooks