Slow Cooker Thai Peanut Chicken
A delicious and easy dish combining tender chicken with a rich peanut sauce and fresh veggies, perfect for busy weeknights or lazy weekends.
Ingredients
Main Ingredients
- 1 pound cubed boneless skinless chicken breasts (1-inch cubes)
- 2 teaspoons minced garlic (about 2 cloves)
- ⅔ cup peanut butter
- 1 cup chicken broth
- 1 cup shredded zucchini
- ⅓ cup soy sauce
- 1 teaspoon sugar
- 1 sliced red pepper
- 1 tablespoon lime juice
- ½ cup chopped cilantro (plus more for garnish)
- to taste Chopped peanuts (for garnish)
- 12 ounces cooked and drained linguine noodles
Instructions
Cooking
- Add the cubed chicken, minced garlic, peanut butter, chicken broth, shredded zucchini, soy sauce, sugar, and sliced red pepper into the slow cooker. Stir to combine everything well.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
- About 30 minutes before serving, add the lime juice and chopped cilantro to the slow cooker. Cook for the remaining 30 minutes.
- Serve the chicken over the cooked and drained linguine noodles. Garnish with chopped peanuts and cilantro for an extra touch.
Notes
This dish can be served simply over crunchy linguine with extra chopped peanuts and cilantro on top for flavor. For added spice, consider incorporating some crushed red pepper flakes or a dash of your favorite hot sauce. If you'd like a thicker sauce, mix in a cornstarch slurry towards the end of cooking. You can substitute chicken with tofu for a vegetarian option and vary the veggies based on availability.