Cooked - Slow Cooker Thai Peanut Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Thai Peanut Chicken

6.0

2 lbs boneless, skinless chicken thighs

Salt and pepper

1 medium red pepper (thinly sliced)

⅓ cup creamy peanut butter

1 ½ tbsp tamari ((or soy sauce))

1 tbsp apple cider vinegar

1 tbsp fish sauce

2 cloves garlic (minced)

½ tsp red pepper flakes

½ tsp ground ginger

Peanuts, lime slices, and cilantro for garnish.

Lightly grease the ceramic interior of a slow cooker. Pat the chicken dry, and place in the bottom of the pot. Season with salt and pepper, then top with the red pepper.
In a medium bowl, whisk together the peanut butter, tamari, vinegar, fish sauce, garlic, red pepper flakes, and ginger. Add 1 to 2 tablespoons of warm water to help thin out the sauce and make it smooth. .
Pour the sauce over the chicken in the pot. Cook on low for 3 ½ to 4 ½ hours, depending on how big your chicken thighs are. They should reach 165ºF on an instant read thermometer.
Remove the chicken and red peppers with a slotted spoon and whisk the sauce left in the pot until smooth. Garnish with chopped peanuts, chopped cilantro, and slices of lime.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 51 weeks ago

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