Slow Cooker Coconut Peanut Chicken

Slow Cooker Coconut Peanut Chicken

Coconut Peanut Chicken may just be one of my all-time favorite flavor combinations.  If you know me at all, you know I love Thai peanut anything and will order that almost every time when eating out if there is an option on the menu. 🙂  This Coconut Peanut Chicken is super quick and easy, and can easily feed a crowd!  You can make it all in the slow cooker, or you can cook the chicken ahead of time and shred it and then just make the sauce for it on the night you are going to serve it.  I have made it both ways and it is just as fabulous either way. 🙂

In these pictures, I had cooked a bunch of chicken in the slow cooker the day before to use for a couple of recipes, so you will see that I just put the shredded chicken in a large saucepan then added the coconut peanut sauce and brought it all to a simmer.  After that, all you will need to do is cook some rice, noodles, zoodles, or rice noodles to go with it!  I opted for brown rice this time.

To make the sauce, combine all the ingredients except the chicken, and toppings into a medium mixing bowl and whisk until combined.

If  you were going the slow cooker route, place the chicken in the slow cooker and cook on low for 6-8 hours, or until the chicken is very tender and ready to shred.  Shred the chicken, and then add the sauce in with it and let it cook another 30- 45 minutes until the sauce is heated through.

Top your Slow Cooker Coconut Peanut Chicken with fresh chopped cilantro, chopped green onion, and chopped peanuts.  Enjoy! 🙂

Slow Cooker Coconut Peanut Chicken

2018-02-19 18:14:13

Serves 6

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Ingredients

1. 1.5 lb uncooked chicken or about 18-20 oz cooked shredded chicken
2. 1 can lite coconut milk
3. 6 Tbsp natural peanut butter
4. 2 Tbsp honey
5. 3 cloves minced garlic
6. 1/4 C soy sauce
7. 2 Tbsp lime juice
8. 2 Tbsp rice wine vinegar
9. 2-3 tsp fresh minced ginger or 1/2 tsp ground ginger
10. pinch of red pepper flakes or more if desired

toppings

1. chopped fresh cilantro
2. chopped green onion
3. chopped peanuts

Instructions

1. In these pictures, I had cooked a bunch of chicken in the slow cooker the day before to use for a couple of recipes, so you will see that I just put the shredded chicken in a large saucepan then added the coconut peanut sauce and brought it all to a simmer.  After that, all you will need to do is cook some rice, noodles, zoodles, or rice noodles to go with it!  I opted for brown rice this time.
2. To make the sauce, combine all the ingredients except the chicken, and toppings into a medium mixing bowl and whisk until combined.
3. If  you were going the slow cooker route, place the chicken in the slow cooker and cook on low for 6-8 hours, or until the chicken is very tender and ready to shred.  Shred the chicken, and then add the sauce in with it and let it cook another 30- 45 minutes until the sauce is heated through.
4. Top with fresh chopped cilantro, chopped green onion, and chopped peanuts.

Notes

1. Macros are for the chicken mixture only and does not include the rice or the toppings.
2. Calories 280; Carbs 11; Fat 15; Protein 27

By Jenny Nielson

Adapted from from the Web

Adapted from from the Web

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