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Name: Slow Cooker Thai Peanut Chicken
Prep time: 30 min
Total time: 4 h
Yield: 4
Cuisine: not set
Ingredients: 2 lbs Boneless chicken breasts or thighs skinless; 1 each Red bell pepper sliced; 1 each Yellow pepper sliced; 1 medium Onion sliced thin; 1/2 cup Peanut butter chunky or creamy; 2 tablespoons fish sauce or 2 Tablespoons additional Soy Sauce; 2 tablespoons Soy sauce; 1 tablespoon lime juice; 1/2 cup coconut milk or use chicken broth; 1 tablespoon Chili Garlic Sauce; 1 tablespoon Sambal Oelek; 2 tablespoons Honey; Optional:; 1/4 cup Peanuts crushed or chopped; 1/4 cup Cilantro chopped; Rice brown, white or Jasmine; Lettuce Leaves if making wraps

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INGREDIENTS

2 lbs Boneless chicken breasts or thighs ; skinless
1 each Red bell pepper ; sliced
1 each Yellow pepper ; sliced
1 medium Onion ; sliced thin
1/2 cup Peanut butter ; chunky or creamy
2 tablespoons fish sauce ; or 2 Tablespoons additional Soy Sauce
2 tablespoons Soy sauce
1 tablespoon lime juice
1/2 cup coconut milk ; or use chicken broth
1 tablespoon Chili Garlic Sauce
1 tablespoon Sambal Oelek
2 tablespoons Honey
Optional:
1/4 cup Peanuts ; crushed or chopped
1/4 cup Cilantro ; chopped
Rice ; brown, white or Jasmine
Lettuce Leaves ; if making wraps

Servings

INSTRUCTIONS

Note- Fish Sauce, Coconut Milk, Sambal Oelek and Chili Galic Sauce are available at most grocery stores now. If not, you can replace the Fish Sauce with Soy Sauce, the Coconut milk with Chicken Stock and the chili sauces with Sriracha or omit.

Place peppers and onion at the bottom of the slow cooker. Place the chicken on top.

In a bowl, mix together peanut butter, lime juice, coconut milk (or chicken broth), soy sauce, Chili Garlic Sauce, Sambal Oelek and honey. Pour over chicken.

Cook on HIGH for 2 1/2 to 3 hours or 5 on LOW (I usually prefer the hot and fast for chicken breasts so they don't dry out).

Leave the slow cooker on and remove the chicken. Shred with two forks and stir back into the slow cooker.

Cover and continue heat for 20 to 30 minutes. Serve over rice (Jasmine, white or brown). Can also serve over noodles, in tortillas or in lettuce leaves for wraps.

Top with peanuts and/or cilantro.

NOTES

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Slow Cooker Thai Peanut Chicken

2 lbs Boneless chicken breasts or thighs skinless
1 each Red bell pepper sliced
1 each Yellow pepper sliced
1 medium Onion sliced thin
1/2 cup Peanut butter chunky or creamy
2 tablespoons fish sauce  or 2 Tablespoons additional Soy Sauce
2 tablespoons Soy sauce 
1 tablespoon lime juice 
1/2 cup coconut milk or use chicken broth
1 tablespoon Chili Garlic Sauce 
1 tablespoon Sambal Oelek 
2 tablespoons Honey 
  Optional: 
1/4 cup Peanuts crushed or chopped
1/4 cup Cilantro chopped
  Rice brown, white or Jasmine
  Lettuce Leaves if making wraps

Note- Fish Sauce, Coconut Milk, Sambal Oelek and Chili Galic Sauce are available at most grocery stores now.  If not, you can replace the Fish Sauce with Soy Sauce, the Coconut milk with Chicken Stock and the chili sauces with Sriracha or omit.

Place peppers and onion at the bottom of the slow cooker.   Place the chicken on top.
In a bowl, mix together peanut butter, lime juice, coconut milk (or chicken broth), soy sauce, Chili Garlic Sauce, Sambal Oelek and honey. Pour over chicken.
Cook on HIGH for 2 1/2 to 3 hours or 5 on LOW (I usually prefer the hot and fast for chicken breasts so they don't dry out). 
Leave the slow cooker on and remove the chicken.  Shred with two forks and stir back into the slow cooker. 
Cover and continue heat for 20 to 30 minutes. Serve over rice (Jasmine, white or brown).  Can also serve over noodles, in tortillas or in lettuce leaves for wraps.
Top with peanuts and/or cilantro.

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Nutrition

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Serving Size: 1 Serving (460g)
Recipe Makes: 4 Servings

Calories: 496
Calories from Fat: 182 (37%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 4.1g
Cholesterol 131.5mg		40 %
Sodium 896.8mg		31 %
Potassium 1550.2mg		41 %
Total Carbohydrate 18.2g		5 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 13.9g
Protein 62.6g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 496

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