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Homemade Slow-Cooker Thai Peanut Butter Chicken Quinoa Bowls photo
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Slow-Cooker Thai Peanut Butter Chicken Quinoa Bowls

A creamy Thai-inspired slow-cooker peanut butter chicken served over quinoa with a crunchy napa cabbage slaw.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup natural peanut butter
  • 2 tablespoons honey
  • 1/2 cup light coconut milk
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic, minced
  • 1 pound chicken breast, trimmed of fat
  • 1 teaspoon cornstarch
  • 2 cups water
  • 1 cup quinoa, uncooked
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon sriracha, plus extra for garnish
  • 1 head Napa cabbage, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped, plus more for garnish
  • pinch salt
  • toasted peanuts for topping

Instructions

  • In a microwave-safe bowl, combine the soy sauce, peanut butter, and honey; microwave 1 minute until the peanut butter softens, then whisk until smooth.
  • Whisk in the coconut milk, grated ginger, and minced garlic to the peanut sauce.
  • Place the trimmed chicken breasts in the slow cooker and pour the peanut sauce over the chicken.
  • Cook on low for 4 hours.
  • After 4 hours, remove 2 teaspoons of the sauce into a small bowl and whisk in 1 teaspoon cornstarch until smooth; stir this back into the slow cooker and continue cooking 45–60 minutes to thicken the sauce.
  • While the sauce thickens, bring 2 cups water to a boil in a saucepan, add the quinoa, reduce heat to low, cover, and simmer about 15 minutes until water is absorbed.
  • Stir together the Greek yogurt and 1 tablespoon sriracha in a small bowl; set aside.
  • In a large bowl, toss the chopped Napa cabbage with 1/2 cup chopped cilantro and the sriracha yogurt; season with a pinch of salt.
  • Remove the chicken from the slow cooker and shred with two forks, then return it to the sauce and stir to coat.
  • Divide the cooked quinoa and cabbage slaw among four bowls. Top each bowl with shredded chicken, toasted peanuts, extra cilantro, and extra sriracha if desired. Drizzle any remaining peanut sauce over the bowls and serve.

Equipment

  • Slow Cooker
  • Microwave-safe bowl
  • Whisk
  • Small Bowl
  • saucepan with lid
  • Cutting board and knife
  • Forks (for shredding)

Notes

  • Use low-sodium soy sauce to control saltiness.
  • Natural peanut butter may separate; stir before measuring.
  • Adjust sriracha to taste for spice level.
  • Shred chicken with two forks for best texture.
  • Quinoa can be cooked ahead and reheated if desired.