Ingredients
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1 1/2 lbs (680 g) boneless, skinless chicken thighs or breasts
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1 cup creamy peanut butter
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1/2 cup coconut milk
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1/4 cup soy sauce (or tamari for gluten-free)
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2 tbsp honey or brown sugar
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tsp red curry paste (adjust to taste)
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1 tbsp lime juice
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1/4 cup chopped green onions for garnish
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1/4 cup chopped peanuts for garnish
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Optional: cooked jasmine rice or rice noodles for serving
Instructions
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In a slow cooker, combine peanut butter, coconut milk, soy sauce, honey, garlic, ginger, red curry paste, and lime juice. Stir until smooth.
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Add chicken thighs or breasts to the slow cooker, coating them in the peanut sauce.
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Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and cooked through.
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Remove the chicken and shred it using two forks, then return it to the sauce and stir to combine.
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Serve over cooked jasmine rice or rice noodles. Garnish with chopped green onions and peanuts.
Notes
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Adjust spice level by increasing or decreasing the red curry paste.
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Leftovers can be stored in the fridge for up to 3 days and reheat well.
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Add vegetables like bell peppers, snap peas, or carrots during the last hour of cooking for extra color and nutrition.
- Prep Time: 10
- Cook Time: 4-5 hours (slow cooker)
Nutrition
- Calories: 450