I have a friend that is not really a peanut butter fan. Once I told her that I was making peanut chicken she did not make the nicest face at me. I told her that it was so delicious that she had to try it. She was very skeptical to say the least, but I somehow talked her into trying a bite when it was finished cooking. We were just talking and she stopped and commented about how good it actually smelled. When it was done I dished up a tiny amount with some rice. She took a bite and her eyes widened. I wasn’t sure if she liked it or not, but then she got the biggest smile on her face. She loved it! This recipe is too delicious to not love.
Check out what our friends from Dinner Then Dessert have to say about this:
“Slow Cooker Thai Peanut Chicken is one of our favorite meals because the kids love it so much.”
This recipe is so easy to make and so delicious that you will make it again and again.
Ingredients
- 1 cup SO Delicious coconut milk about a half a can
- 1/3 cup Jiffy creamy peanut butter
- 2 tablespoons Choy soy sauce low-sodium
- 2 tablespoons honey
- 1 tablespoons Kikkoman rice wine vinegar
- 1 tablespoon ginger peeled and minced
- 3 garlic cloves minced
- 3 chicken breasts boneless and skinless
- 2 tablespoons Argo cornstarch mixed with
- 2 tablespoons water
- 1 tablespoon lime juice
Instructions
- To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
- Cut the chicken breasts into one inch chunks and add to the slow cooker.
- Cook on low for 4-5 hours.
- Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
- Cook for an additional 20 minutes until sauce is thickened.
- Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).
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Quick Tip: Serve with sticky white rice.
Thanks again to Dinner Then Dessert for this amazing recipe.
