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Nothing rescues mealtime at my house like this Crock Pot Peanut Chicken. The silky Thai-style peanut mixture works its magic on the chicken while your appliance handles everything. I can't help but smile when I walk in the door and catch that amazing smell, knowing we're just minutes away from digging into something really special.
What Makes This Dish So Good
I love how this meal brings all those wonderful Thai flavors home without any complicated steps. I just toss everything in before leaving and come back to perfectly done chicken swimming in rich peanut goodness. It's become my fail-safe dinner that even wins over both the super picky eaters and food snobs in my life.
What You'll Need
- Chicken Breasts: Boneless skinless works great, but I sometimes grab thighs for a juicier result.
- Bell Peppers and Onions: The red ones add nice sweetness, but any peppers hanging out in your fridge will work.
- Garlic: Don't skimp on using the fresh stuff here, it really matters.
- Peanut Sauce: My special mix of natural peanut butter, chicken stock, soy sauce, honey, sesame oil and chili garlic sauce creates something truly amazing.
Step By Step Instructions
- Start With Veggies
- Put your peppers, onions and garlic down first, then place chicken pieces right on top.
- Mix Your Sauce
- Stir the peanut butter, broth and all seasonings together until they're nice and smooth.
- Walk Away
- Pour that yummy sauce over everything and let it cook slow for 6-8 hours or faster for 3-4 hours.
- Add The Finishing Touches
- Right before you eat, squeeze in some lime juice and throw in fresh cilantro. Sprinkle some crushed peanuts on top for that perfect look.
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Clever Cooking Tips
I sometimes brown the chicken in a pan first for extra flavor punch. Adding a bit of coconut milk at the end makes everything super creamy. On crazy days, I cut all my veggies and mix the sauce the night before so morning prep takes just minutes.
Switch Things Up
Got friends who can't eat nuts? Sunflower butter works really well instead. This amazing sauce goes great with lots of proteins too. I've tried it with shrimp, sliced beef, and even tofu when my veggie-loving kid comes for dinner. Each version turns out awesome in its own way.
Try These Cooking Alternatives
If you don't own a slow cooker, don't worry. This tastes great made on your stove. Just cook the chicken and veggies first, then let everything bubble in the sauce. You can bake it too. Just combine everything in a baking dish at 375°F for around 25 minutes until the chicken's done right.
What To Serve With It
We usually pile this on top of fluffy jasmine rice or sometimes coconut rice when we want something extra special. It's awesome with thick udon noodles too. Throw in some simple steamed broccoli or a fresh cucumber side and you've got a complete meal.
Storing Leftovers
This chicken tastes even better the next day for quick grab-and-go lunches. I often cook twice as much so I can freeze some for those nights when cooking feels impossible. Just thaw it overnight when you need a quick dinner solution.
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Frequently Asked Questions
- → Can I swap chicken breasts for thighs?
- Absolutely, boneless thighs are even juicier and stay tender longer. Cooking time doesn’t change, and they’re ideal for slow-cooking.
- → Does this dish freeze well?
- Yes, freeze the cooked chicken and sauce for up to 3 months. Let it thaw in the fridge overnight, then reheat gently to keep the sauce smooth.
- → What sides go well with this?
- Pair with noodles or rice to soak up the yummy sauce, and add steamed veggies like broccoli or snap peas for extra crunch.
- → How do I make it less spicy?
- Just skip the chili garlic paste or use less of it. You’ll still get a rich, tasty sauce without the heat.
- → What if my sauce consistency is off?
- If it’s too thick, stir in more chicken broth. If it’s runny, mix in extra peanut butter. The sauce thickens as it cools, too.