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- 2 lbs boneless, skinless chicken thighs - 1 cup creamy natural peanut butter - 1/4 cup soy sauce or tamari - 1/4 cup honey - 2 tablespoons lime juice - 1 tablespoon fresh ginger - 3 cloves garlic - 1 red bell pepper - 1 cup coconut milk - Fresh cilantro and jasmine rice To make Slow Cooker Thai Peanut Chicken, you need a few key ingredients. First, the chicken thighs. They stay juicy and tender. You can use boneless, skinless chicken thighs for the best results. Next, peanut butter gives this dish its unique flavor. I prefer creamy peanut butter. It blends well with other ingredients. Soy sauce or tamari adds saltiness. Tamari is great if you need a gluten-free option. Honey brings sweetness to balance the flavors. Lime juice adds a nice zing. Fresh ginger and garlic give the dish depth. They add warmth and a bit of spice. For garnishing, I like to use a red bell pepper. It adds color and crunch. Coconut milk makes the sauce rich and creamy. Serve the chicken over jasmine rice. It's the perfect base to soak up all the delicious sauce. Finally, sprinkle fresh cilantro on top for a fresh taste. These ingredients come together to create a meal that’s not just tasty but also easy to make. Start by placing the chicken thighs in the slow cooker. Lay them evenly at the bottom. This helps them cook well. For even cooking, try not to stack the chicken. If you have more, cook in two batches. In a bowl, mix together the peanut butter, soy sauce, honey, lime juice, ginger, garlic, coconut milk, and red pepper flakes. Use a whisk to combine everything. Make sure the sauce is smooth with no lumps. This step is key for great flavor. Once the sauce is ready, pour it over the chicken. Make sure every piece is coated. Next, layer the sliced red bell pepper on top. This will add color and taste as it cooks. Set your slow cooker to low for 6-7 hours, or high for 3-4 hours. Cook until the chicken hits 165°F (75°C). After cooking, use two forks to shred the chicken right in the slow cooker. Mix it well with the sauce. For serving, place the chicken over bowls of jasmine rice. Garnish with chopped cilantro for a nice touch. Enjoy your tasty meal! For the best slow cooker chicken, follow these cooking times: - Low setting: 6-7 hours - High setting: 3-4 hours Make sure your chicken thighs reach 165°F. This keeps the chicken safe to eat. Use a meat thermometer to check the temperature. It’s an easy step that ensures a tasty meal. Want to change the heat? Adjust the red pepper flakes in the recipe. - For less spice, reduce the flakes to 1/4 teaspoon. - To make it spicier, add more flakes to taste. You can also add sliced jalapeños or sriracha for more heat. If you prefer a milder dish, skip the red pepper flakes entirely. You can boost the dish’s flavor by adding more veggies. Here are a few ideas: - Add carrots for sweetness. - Use snap peas for crunch. - Toss in broccoli for a pop of color. For garnishing, think outside the box. Consider: - Chopped green onions for a fresh taste. - Crushed peanuts for added texture. - A squeeze of lime to brighten the dish. These simple changes can make your Thai peanut chicken even better! {{image_4}} To make this dish gluten-free, simply use tamari instead of soy sauce. Tamari is a great choice since it has a similar flavor but does not contain wheat. This makes it safe for people with gluten allergies. The taste will remain rich and tasty, so you won’t miss the soy sauce at all! You can add more veggies to the dish for extra flavor and nutrition. Some great options include carrots, snap peas, or broccoli. Just chop them up into small pieces and add them to the slow cooker with the chicken. They will soak up the peanut sauce and add crunch. This makes the meal colorful and healthy! If you want to try something different, you can swap the chicken for tofu or shrimp. For tofu, use firm tofu and press it to remove extra water. Cut it into cubes and add it to the slow cooker. If you choose shrimp, add it during the last hour of cooking. Both options will bring a new twist to this classic dish! To store leftovers, let the Thai peanut chicken cool first. Place it in an airtight container. It stays fresh for up to four days in the fridge. Make sure to keep the sauce with the chicken for flavor. For reheating, the best method is the microwave. Use a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This helps the chicken stay moist and tasty. You can also reheat it in a pan on low heat, stirring often for even warmth. If you want to freeze the dish, use a freezer-safe container. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave, adding a splash of water if it seems dry. This keeps the flavors strong and the chicken tender. Yes, you can use chicken breasts. Chicken thighs are juicy and tender. They have more fat, which adds flavor. Chicken breasts are leaner but can dry out. If you use breasts, check for doneness earlier. Cooking on low takes 6-7 hours. This method allows flavors to blend well. Cooking on high takes 3-4 hours. It is faster but may not be as tender. Both methods should reach 165°F for safe eating. Serve Thai Peanut Chicken with jasmine rice. The rice soaks up the sauce. You can also add steamed broccoli or snap peas. Fresh cilantro adds a nice touch on top. Consider lime wedges for extra zest. This blog post explored the delicious Thai Peanut Chicken recipe. We covered the main ingredients, like chicken thighs and peanut butter, along with the steps for cooking it perfectly. I shared tips for adjusting spice levels and enhancing flavor. Remember, you can easily modify this dish with vegetables or different proteins. Enjoy storing leftovers properly for quick meals later. With these tips, I hope you feel ready to get cooking and impress your family! Your journey to tasty Thai Peanut Chicken starts now; let the fun begin!

Slow Cooker Thai Peanut Chicken

Indulge in the rich flavors of Slow Cooker Thai Peanut Chicken Delight with this easy recipe! Just combine tender chicken thighs with a creamy peanut sauce, fresh ginger, and a hint of lime. Cook it low and slow for a meal that's perfect any day of the week. Serve it over jasmine rice and top with cilantro for an incredible finish. Click to explore this delicious recipe and treat your taste buds today!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup creamy natural peanut butter

1/4 cup soy sauce (or tamari for a gluten-free option)

1/4 cup honey

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh ginger, finely minced

3 cloves garlic, finely minced

1 red bell pepper, thinly sliced

1 cup full-fat coconut milk

1/2 teaspoon red pepper flakes (adjust more or less to your spice preference)

1/4 cup fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Start by placing the boneless, skinless chicken thighs at the bottom of the slow cooker in an even layer.

    In a separate medium mixing bowl, combine the creamy peanut butter, soy sauce, honey, lime juice, minced ginger, minced garlic, coconut milk, and red pepper flakes. Whisk all the ingredients together until you achieve a smooth, homogenous sauce.

      Carefully pour the peanut sauce mixture over the chicken in the slow cooker, ensuring every piece is well-coated.

        Lay the thinly sliced red bell pepper on top of the chicken, allowing it to infuse flavor during cooking.

          Cover the slow cooker with its lid and set it to low for 6-7 hours, or on high for 3-4 hours. Cook until the chicken is tender and fully cooked through, reaching an internal temperature of 165°F (75°C).

            Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the rich sauce until evenly distributed.

              Spoon the Thai peanut chicken over bowls of freshly cooked jasmine rice. Garnish each serving with a sprinkle of freshly chopped cilantro for a burst of color and flavor.

                - Presentation Tips: Consider serving the dish in shallow bowls; sprinkle additional red pepper flakes and cilantro on top for an appealing finish. A lime wedge on the side can add a touch of zest!

                  Prepzeit, Gesamtzeit, Portionen: 15 Minuten | 6-7 Stunden | 6 Portionen