Description
A comforting dish of tender chicken in a rich and creamy peanut sauce with coconut and lime.
Ingredients
Scale
- 2 lbs chicken breasts
- 1 cup peanut butter (smooth or crunchy)
- 1 cup coconut milk
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1/4 cup chopped cilantro (for garnish)
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Mix together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, garlic, and ginger in a bowl until smooth.
- Pour the sauce over the chicken.
- Add the red bell pepper slices.
- Season with salt and pepper to taste.
- Cover and set the slow cooker to low for 6-8 hours.
- Once cooked, shred the chicken and stir it back into the sauce before serving.
Notes
Store leftovers in airtight containers, refrigerating for up to 4 days or freezing for 3 months. Reheat with a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Thai, Peanut Chicken, Family Dinner, Slow Cooker, Easy Recipes