This recipe for slow cooker Thai peanut chicken is perfect for any day of the week! I loved the red pepper and the fresh lime juice along with the creamy peanut sauce. It all complemented each other very well. I added zucchini into the mix but if you don’t have any you can leave it out with little consequence. We served ours over whole wheat linguine but you could also serve this over rice or some other type of noodle. Enjoy!!
|Slow Cooker Thai Peanut Chicken|
Ideal slow cooker size: 3 quart
Cooking time: 3-5 hours
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter (creamy or chunky…it’s up to you)
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes or sliced into 1/2 inch slices
1 cup shredded zucchini
1/3 cup soy sauce
1 Tbsp tapioca
1 tsp sugar
1 red pepper, cut into thin, long strips (It will seem like a lot but put it all in there)
1 tbsp (or more to taste) FRESH lime juice
1/2 cup chopped cilantro, for garnish
1/2 cup chopped peanuts, for garnish
1. Add garlic, peanut butter, broth, tapioca, soy sauce, sugar to a bowl. Whisk until smooth. Add to slow cooker.
2. Stir in the zucchini, chicken and red pepper to the slow cooker.
3. Cover and cook on low for 3-5 hours (the cut chicken breasts don’t take much time to cook).
4. When chicken is cooked through and tender add in the lime juice. Spoon sauce and chicken over noodles and top with cilantro and peanuts.
P.S. Do you like Asian food in the slow cooker? Check out all these GREAT recipes!
|12 Easy Slow Cooker Asian Recipe|
Is the tapioca necessary?
[email protected] says
Not necessary. It's a thickener. So your sauce might be a bit runny without it.
The recipe doesn't say when to add the lime juice.
I don't think I'll make this again. I have a peanut sauce recipe that we LOVE. Also, I don't like how veggies get cooked to death in the crockpot. We love red peppers, but they were almost unrecognizable after cooking 4 hrs!
Martha Waltz Wewer says
I liked it but I think I'm going to add the zucchini when I add the lime juice towards the end. I missed the brightness of the veggie when it was cooked for sooooo long…and I'm going to add more soy sauce so it's a little more tangy.
We just made this last night and it was wonderful. I omitted the red peppers since we didn't have them and added a little bit of red pepper flakes instead. We'll be making this one again!
yum! coconut milk sounds so good.
Lana Dorazio says
Delish! I added a little bit of coconut milk, and it gave it a great coconut flavor that we just love. I also served it over brown rice with cilantro. It really was great, and easy!
I loved this. We didn't add the red pepper because I don't have pepper eaters, but it was great despite that change. I wll make it again.
Sorry, not a fan at all. I love peanut butter, but this was more like "gulash". Everyone in our family was disappointed.
Katherine Lewis says
We loved this! My sister tried it the following night and her whole family, even the little toddlers loved the "peanut butter chicken." Thanks!
This was great! My 5 anf 6 year old kids loved it. Thanks!
THE OLSONS says
Yummy, yummy. My husband LOVED it!
I have a similar recipe to this and it is a favorite family meal! I will have to try your version.
The Christensen's says
I was food blog surfing and just came upon your blog. This recipe looks great and I'm excited to try it!