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Our Crock-Pot Peanut Butter Chicken has gotten me out of countless dinner jams. When the velvety Thai-style peanut mixture soaks into the juicy chicken, something wonderful happens as your slow cooker handles everything. Nothing beats walking into my home to these enticing smells, knowing we're just minutes away from digging into a tasty meal.
What Makes This Dish So Good
The real charm here is how Thai flavors come alive in your kitchen with zero hassle. I throw it all in before leaving and come back to perfectly done chicken swimming in luscious peanut sauce. Everyone from my fussiest kids to my food-obsessed pals asks for seconds when I serve this up.
Grab These Items
- Chicken Breasts: Boneless skinless works great, but I sometimes grab thighs for more moisture.
- Bell Peppers and Onions: The sweetness from red peppers is awesome, though any color does the job.
- Garlic: Using freshly minced cloves really boosts the flavor.
- Peanut Sauce: My special mix of natural peanut butter, chicken stock, soy sauce, honey, sesame oil and chili garlic sauce creates something incredible.
Time To Cook
- Put Everything In Layers
- First add peppers, onions and garlic to your slow cooker bottom, then place chicken pieces on top.
- Mix Up Your Sauce
- Stir peanut butter, broth and flavorings until they're smooth and blended.
- Walk Away
- Pour that yummy sauce over everything and cook slowly for 6-8 hours or faster for 3-4.
- Add The Last Bits
- Right before you eat, squeeze in some lime juice and toss in fresh cilantro. Sprinkle chopped peanuts on top for a nice crunch.
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My Handy Tips
I'll sometimes brown the chicken first for extra flavor punch. Adding a bit of coconut milk at the end makes things creamier. On crazy days, I chop all veggies and blend the sauce the night before so morning prep takes no time.
Switching Things Up
For pals who can't eat nuts, sunflower butter works great instead. I've tried this same sauce with prawns, sliced beef, and even tofu when my veggie-loving daughter visits. Each version brings something different to the table.
Try Different Cooking Ways
Don't have a slow cooker? Don't worry. This tastes great made on the stove - just cook chicken and veggies first, then let everything bubble in the sauce. Or bake it all together at 375°F for around 25 minutes until your chicken's fully cooked.
Foods That Go Well Together
We usually eat this over fluffy jasmine rice or sometimes coconut rice as a treat. It's also amazing with thick udon noodles that soak up all the sauce. Throw in some steamed broccoli or fresh cucumber salad and you've got a complete meal.
Storing Leftovers
This stuff stays good in the fridge for quick lunches during the week. I usually cook extra to freeze in portions for those hectic times. Just let it thaw overnight when you need dinner in a hurry.
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Frequently Asked Questions
- → Can chicken thighs be used instead of breasts?
- Definitely! Boneless thighs turn out super tender and forgiving, even with long cooking times. Keep cook times the same.
- → Does it freeze well?
- Yep! Freeze the chicken and sauce for up to 3 months. Defrost in the fridge overnight, then warm it gently so the sauce stays just right.
- → What goes well with this?
- Pair it with noodles or rice to soak up the sauce. Toss in broccoli or snap peas for an extra veggie boost.
- → How do I make it less spicy?
- Skip the chili garlic paste or cut back on it. The sauce will taste great without the extra heat!
- → What can I do if my sauce isn’t the right texture?
- Too thick? Stir in a bit more broth. Too runny? Mix in more peanut butter. It’ll thicken as it cools too!