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Some evenings I just want something warm and soothing but I can’t be bothered standing in the kitchen forever That’s when my slow cooker peanut chicken comes through for me every time The sauce hugs every piece of chicken with this creamy spicy goodness It’s our go-to when we’re craving a meal that wraps you up in comfort
I can’t resist dipping my spoon in for a taste every time it cooks The sauce is downright irresistible and everyone I know wants seconds when I serve it up
Tasty Ingredients
- Canned coconut milk: You can skip this but it makes the sauce extra smooth I always reach for regular just to keep it creamy
- Red chili flakes or Sriracha: Choose either depending on how much heat you like Chili flakes keep things milder for most kids
- Garlic cloves: Freshly chopped garlic gives the best kick Skip the pre-minced stuff if you can
- Fresh ginger: Grab a chunk and grate it for that fresh spicy zing Skip the powdered version if you want the real deal
- Sesame oil: Not a must but toasted sesame oil gives a deep nutty flavor
- Rice vinegar or lime juice: Adds a zesty tang If you’ve got fresh limes, go with lime juice
- Honey or brown sugar: Balances out all that savory stuff Honey offers a subtle floral taste
- Low sodium soy sauce: Brings big flavor and controls the salt Check what’s on the label
- Unsweetened natural peanut butter: Makes it thick and creamy Get the no stir kind for less hassle
- Boneless skinless chicken thighs or breasts: Your pick Thighs usually keep things juicy and pack more flavor
- Water or chicken broth: Pour some in if you want the sauce thinner Broth gives extra depth
Simple Step-by-Step Directions
- Taste and Adjust:
- Sample the sauce Check if you want more brightness or more heat Just add an extra dash of chili or a squeeze of lime If the sauce’s too thick splash in more broth and stir
- Finish and Shred:
- Once everything’s cooked, grab a couple of forks and shred the chicken right inside the slow cooker Stir well so it soaks up all that flavor
- Cook Low and Slow:
- Switch your slow cooker to low for four to six hours or crank it up to high for about two to three The chicken will turn super tender and the sauce gets nice and thick
- Layer and Add Chicken:
- Tuck all the chicken pieces at the bottom Pour sauce right over top and make sure everything’s covered well
- Prepare the Sauce:
- Mix together peanut butter soy sauce honey rice vinegar sesame oil ginger garlic chili coconut milk and a bit of water or broth in a big bowl Keep whisking till it all comes together smooth No chunks allowed
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I stick to natural peanut butter because the flavor just can’t be beat When my sister came last year we licked the pot clean and nearly argued over the last bit So cozy—it’s like bringing everyone closer
How to store leftovers
Toss any extras in airtight containers and keep them in your fridge for four days max The sauce might tighten up but just add a splash of broth or water when you warm it up Freezes well for three months too Thaw it in the fridge overnight and reheat gently so the texture stays smooth
Smart swaps
No coconut milk? Just add a little more broth or water for a thinner sauce Try almond butter for something different or sunflower seed butter if avoiding nuts Need gluten free? Switch to tamari or coconut aminos
How to serve
Scoop the chicken and savory sauce over steamy jasmine rice or soft quinoa Top it off with chopped peanuts fresh cilantro or diced scallions If you’re after that street food vibe add some lime wedges and a side of cucumber salad
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Where it comes from and why
This dish takes its cues from the peanut sauces and slow cooked chicken curries popular in places like Thailand and all around Southeast Asia It’s not exactly traditional but lets you enjoy those awesome flavors using stuff you probably already have and with hardly any work
Common Questions
- → What's the best chicken to use?
If you want juicy and tender, grab boneless chicken thighs. Don’t worry, breasts are fine too if that’s what you’ve got.
- → How do I tone down the heat in the sauce?
Just skip or cut way back on chili flakes or Sriracha if you want things milder. The rest of the flavors will still pop.
- → Can I swap out coconut milk?
Coconut milk makes it creamy and richer, but you can go without or just add a splash of extra broth instead.
- → What’s the best way to store leftovers?
Toss leftovers in a container with a good lid and stash them in the fridge for up to 3 days. Warm them up gently before serving.
- → What’s good to eat with it?
Steamed rice is classic, but noodles or a side of stir-fried veggies like snap peas or bok choy are tasty too.
- → Can you prep this meal in advance?
You bet! Load everything into the slow cooker insert ahead of time and leave it in the fridge until you're ready to start cooking.