Slow Cooker Thai Peanut Butter Chicken

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and adds a different flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option while chicken thighs are more economical than breasts.

Cut 1.5 pounds of boneless skinless chicken into bite-sized pieces and place at the bottom of the slow cooker.

Chop and add 1 red pepper to the slow cooker.

In a bowl, mix together 3/4 cup smooth peanut butter, 1 cup coconut milk, 4 chopped cloves of garlic, 1/2 teaspoon red pepper flakes, 2 tablespoons rice vinegar, 3 tablespoons low-sodium soy sauce, 3 tablespoons honey, and 2 tablespoons lime juice.

Pour the sauce mixture over the chicken and red pepper in the slow cooker and mix well.

Cover and cook on low for 3 to 5 hours, checking after 3 hours to ensure chicken is cooked through.

Serve over basmati rice or noodles, garnished with cilantro and peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens