I can’t wait to try this recipe from Kate. She is fantastic at coming up with slow cooker recipes. That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.
We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.
Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!
Ready to make your own Thai take-out at home? Here’s what you’ll need:
Slow Cooker Thai Peanut Chicken
Ingredients
- 2 1/2 lbs. boneless skinless chicken breast
- 1 red bell pepper cut into thin strips
- 2 cloves of garlic minced
- 1/4 cup coconut milk
- 1/3 cup teriyaki glaze
- 2 Tbsp. champagne vinegar rice wine vinegar or white wine vinegar
- 1 tsp. crushed red pepper
- 1/2 cup creamy peanut butter
- Brown rice for serving
Instructions
- Place the chicken in the slow cooker. Top with the sliced peppers.
- In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
- Cook on low for 6 hours.
- Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
- Serve chicken and peppers over rice.
Kate is a home cook and new mom from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
This Thai Peanut Chicken and was the best I have ever eaten, while being very easy to make. We didn’t have any teriyaki glaze so my good cook husband made some for me. Wow. I gave the recipe to my granddaughter who is turning 16 and loves to cook. We trade excellent recipes. Thank you so much for this recipe.
What can I do with the extra coconut milk? This sounds delicious!
I’ve used it to cook rice. Just add water to get to the amount of liquid you need. Or you can add it to smoothies.
Thanķs! I’ll try both!
Questions: 🙂
1). Is it better to use natural peanut butter or will any old smooth peanut butter work?
2). Any ideas on how well this would freeze? I am unsure because of the coconut milk
Thank you!
Left over coconut milk can be frozen until the next recipe you need it for
I have been freezing recipes with coconut milk for years and they do really well
Looking forward to trying this recipe