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4.65
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17
votes
Slow Cooker Thai Spicy Peanut Chicken
Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Entree
Cuisine:
Thai
Servings:
8
Calories:
301
kcal
Author:
Kristin
Ingredients
▢
⅔
cup
chunky peanut butter
▢
½
cup
chicken broth
▢
¼
cup
soy sauce
▢
2
tablespoons
honey
▢
2
tablespoons
Sriracha sauce
▢
2
tablespoons
lime juice
▢
16
ounces
frozen bell peppers and onion
(1 package, like the kind by Bird's Eye)
▢
2
pounds
boneless skinless chicken thighs
▢
½
cup
chopped cilantro
(for garnish)
▢
handful of chopped peanuts
(for garnish)
Instructions
In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
⅔ cup chunky peanut butter,
½ cup chicken broth,
¼ cup soy sauce,
2 tablespoons honey,
2 tablespoons Sriracha sauce,
2 tablespoons lime juice
Empty contents of package of frozen peppers/onion into the slow cooker.
16 ounces frozen bell peppers and onion
Place the chicken on top of the peppers/onion.
2 pounds boneless skinless chicken thighs
Pour the peanut butter mixture over the top of the chicken.
Cook on low for 6 hours.
Just before serving, shred the chicken with two forks.
Garnish with chopped peanuts and cilantro (optional).
handful of chopped peanuts,
½ cup chopped cilantro
Video
Notes
Top with chopped cilantro, green onions, red pepper flakes, or peanuts.
Serve over rice, lettuce, or your choice of noodles.
Chicken breasts can be substituted for thighs; just be careful not to overcook and dry them out.
Leftover sauce can be used to drizzle over leftovers or as a salad dressing.
Add broccoli, zucchini, or your chosen vegetable for additional nutrition.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
12
g
|
Protein:
28
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
107
mg
|
Sodium:
747
mg
|
Potassium:
574
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
1870
IU
|
Vitamin C:
77.2
mg
|
Calcium:
25
mg
|
Iron:
1.8
mg