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Slow Cooker Peanut Chicken

Creamy, mildly spiced slow-cooker chicken in a peanut-coconut curry sauce that's easy to make.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 1 red bell pepper diced
  • 14 ounces coconut milk 1 can
  • 1 tablespoon red curry paste
  • 4 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons minced ginger
  • 2 cloves garlic minced
  • 1 small onion finely diced

Instructions

  • In the slow cooker, whisk together the coconut milk, red curry paste, creamy peanut butter, soy sauce, honey, rice vinegar, minced ginger, minced garlic, and finely diced onion until smooth.
  • Add the bite-size chicken pieces and diced red bell pepper to the sauce in the slow cooker, then stir to fully coat the chicken and pepper.
  • Cover and cook on LOW for 3 to 4 hours, or until the chicken is cooked through and tender.
  • Stir the cooked mixture, taste and adjust seasoning if desired, then serve over rice or with naan and optional scallion rings and a squeeze of fresh lime.

Equipment

  • Slow cooker (crockpot)
  • Measuring Spoons
  • Can opener
  • Knife
  • Cutting Board

Notes

  • Add fresh red chiles to increase heat.
  • Squeeze lime over the served dish to brighten flavors.
  • Do not cook on HIGH to avoid coconut milk curdling.