Slow Cooker Thai Peanut Chicken

By Amanda F – Ottawa, ON
Slow Cooker Thai Peanut Chicken
  • Prep Time: 20
  • Total Time: 260
  • Servings: 6

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About this Recipe

Full fat coconut milk bastes the chicken to keep it moist and tender. Serve this chicken over rice and broccoli and top with peanuts. You can also use powdered peanut butter as an alternative to ground peanuts.


1 Pkg Maple Leaf Prime boneless skinless chicken breasts
1/4 cup blanched peanuts, ground in a food processor
3/4 cup canned coconut milk
1 tbsp sriracha sauce
2 tbsp lime juice
1 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp minced ginger
1/3 cup peanuts, for topping
4 tbsp chopped cilantro, for topping


Grind peanuts in a food processor.

Place chicken breasts in slow cooker.

In a mixing bowl, combine ground peanuts, coconut milk, sriracha, lime juice, soy sauce, sugar, and ginger. Whisk ingredients together and pour over chicken to coat. Cover and cook on high for 4 hours.

Shred chicken with two forks, and serve over rice and broccoli. Top with peanuts and cilantro.

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