Name: Thai Slow Cooker Chicken with Coconut, Peanut, and Red Curry Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Thai
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 cup full-fat coconut milk; 1/4 cup creamy peanut butter; 3 tablespoons red curry paste; 2 tablespoons low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 cup chopped fresh cilantro; 1/4 cup chopped peanuts; Cooked jasmine rice, for serving; Lime wedges, for garnish

Description

This Thai Slow Cooker Chicken recipe offers a rich and creamy peanut curry experience with tender, shredded chicken thighs simmered in a flavorful sauce made from coconut milk, red curry paste, and peanut butter. Perfectly balanced with lime juice and fresh ginger, this dish is easy to prepare and ideal for a comforting weeknight meal served over jasmine rice.

Ingredients

Scale

Chicken

2 pounds boneless, skinless chicken thighs

Sauce

1 cup full-fat coconut milk
1/4 cup creamy peanut butter
3 tablespoons red curry paste
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)

Toppings and Serving

1/2 cup chopped fresh cilantro
1/4 cup chopped peanuts
Cooked jasmine rice, for serving
Lime wedges, for garnish

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Instructions

Make the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, brown sugar, rice vinegar, lime juice, grated fresh ginger, minced garlic, and crushed red pepper flakes until smooth and well combined.
Prepare the chicken: Place the boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
Add the sauce to the chicken: Pour the prepared sauce mixture over the chicken thighs, turning them gently to coat each piece fully in the flavorful sauce.
Slow cook the chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to coat it evenly in the sauce.
Serve: Serve the shredded chicken over cooked jasmine rice. Garnish with chopped fresh cilantro, chopped peanuts, and a squeeze of fresh lime juice. Optionally, provide lime wedges on the side for extra tang.

Notes

This dish can be enjoyed in various ways such as wrapped in lettuce leaves, served over noodles, or paired with steamed vegetables for a lighter meal.
If you prefer a spicier dish, increase the amount of red curry paste or add additional crushed red pepper flakes to taste.