Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1.5 cups red pepper, sliced
- 1 cup full-fat coconut milk
- 1/2 cup natural peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon fresh garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 1/4 cup dry-roasted peanuts, chopped for garnish
Instructions
- Place the cubed chicken breasts and sliced red peppers into the slow cooker basin.
- In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, minced garlic, ginger, salt, and pepper until smooth.
- Pour the sauce over the chicken and peppers, stirring to coat everything evenly.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours.
- One hour before serving, stir in the fresh cilantro and lime juice, then cover to finish cooking.
- Serve hot, garnished with a generous sprinkle of chopped dry-roasted peanuts.
Notes
- Ensure you use full-fat coconut milk to achieve the desired creamy consistency.
- If you prefer a crunchier sauce, use chunky peanut butter instead of smooth.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 300
- Category: Slow Cooker Chicken
- Method: Slow Cooking
- Cuisine: Thai-Inspired