Ingredients
Main Ingredients
- 14 ounce can unsweetened full-fat coconut milk
- 3/4 cup creamy peanut butter
- 3 tablespoons tamari sauce or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 1/2 tablespoon fish sauce or more tamari sauce/soy sauce
- 1/2 tablespoon toasted sesame oil
- 6 cloves garlic, crushed
- 2 tablespoons freshly-grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 red bell peppers, thinly sliced
- 1 yellow onion, halved and thinly sliced
- 3 tablespoons lime juice
Optional Garnish
- Lime wedges for squeezing on top
- Fresh cilantro leaves
- Chopped peanuts
- Crushed red pepper flakes
Optional Serving Suggestions
- Prepared rice
- Prepared cauliflower rice or steamed vegetables
- Prepared noodles
Instructions
- Combine Ingredients: In your slow cooker, add the coconut milk, peanut butter, tamari sauce, rice vinegar, coconut sugar, fish sauce, toasted sesame oil, crushed garlic, freshly grated ginger, crushed red pepper flakes, and salt. Whisk everything together thoroughly until well combined.
- Add Chicken and Vegetables: Stir the bite-sized chicken thigh pieces, thinly sliced red bell peppers, and sliced yellow onion into the peanut sauce mixture, ensuring they are evenly coated.
- Cook: Cover your slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
- Finish: Once cooked, stir in the fresh lime juice to brighten and balance the flavors of the dish.
- Serve: Serve warm, garnished with optional lime wedges, fresh cilantro, chopped peanuts, and extra crushed red pepper flakes as desired. Pair with your choice of cooked rice, noodles, or cauliflower rice for a complete meal.
Notes
- You can substitute tamari with soy sauce for a similar flavor, adjusting for saltiness.
- Use full-fat coconut milk for the creamiest texture; light coconut milk may make the sauce less rich.
- This dish freezes well—store leftovers in airtight containers for up to 3 months.
- For a spicier dish, increase crushed red pepper flakes or add fresh chili slices.
- Chicken breasts can be used instead of thighs but may be less tender.
- This recipe is easily doubled or halved to suit your needs.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
