Slow cooker thai peanut chicken with coriander and lime
This Slow Cooker Thai Peanut Chicken combines tender chicken thighs in a creamy peanut sauce with zingy lime and ginger. It’s an easy and flavorful dish perfect for any weeknight meal.
Cook time 480 min
Prep time 10 min
Ingredients:
8 chicken thighs1 tbsp black pepper
1 tsp coriander leaves
1/3 cup peanut butter
3/4 cup salsa sauce
2 tbsp lime juice
1 tbsp soy sauce
2 tsp ginger root
This Slow Cooker Thai Peanut Chicken with Coriander and Lime is a delightful fusion of Thai flavors and the convenience of a slow cooker. The succulent chicken thighs are enveloped in a creamy peanut sauce, enhanced with the zest of lime and the warmth of ginger. It’s an effortless yet exotic dish that's perfect for any night of the week.
Instructions:
- Pat the chicken thighs dry with a paper towel to remove any excess moisture.
- Sprinkle the black pepper evenly over the chicken thighs. Ensure they are well-coated for maximum flavor.
- In a medium-sized bowl, combine the peanut butter, salsa sauce, lime juice, soy sauce, and grated ginger root.
- Mix until all the ingredients are well incorporated and the sauce is smooth.
- Place the seasoned chicken thighs into the slow cooker, arranging them in a single layer if possible.
- Pour the prepared peanut sauce over the chicken thighs, ensuring they are well-coated.
- Cover the slow cooker with its lid.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be tender and cooked through.
- Once cooked, taste the sauce and adjust seasoning if necessary.
- Garnish with the coriander leaves just before serving for a burst of fresh flavor.
- Serve hot with your choice of side dishes, such as steamed rice, noodles, or a fresh salad.
- Optionally, you can sprinkle additional chopped coriander and lime wedges for extra freshness.
This flavorful Slow Cooker Thai Peanut Chicken with Coriander and Lime is a hearty meal that brings the taste of Thai cuisine right into your kitchen. Serve it over steamed rice, noodles, or a simple fresh salad, and enjoy a dish that balances richness, tanginess, and spice seamlessly.
Slow cooker thai peanut chicken with coriander and lime FAQ:
Cook the chicken on low heat for 6-8 hours or on high heat for 3-4 hours in the slow cooker. The chicken should be tender and fully cooked when done.
The chicken is done when it is tender and reaches an internal temperature of 165°F (75°C). You can also check for doneness by ensuring the meat easily shreds with a fork.
Yes, you can use chicken breasts instead of thighs, but be aware that they may cook faster and could become dry if overcooked. Adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the dish for up to 3 months.
You can substitute peanut butter with sunflower seed butter or a tahini blend to achieve a similar creaminess without nuts. Ensure to check for allergies in your guests.
Cooking Tips:
- For a richer flavor, marinate the chicken thighs in the lime juice and soy sauce for an hour before cooking.
- If preferred, you can use boneless, skinless chicken breasts instead of thighs.
- Adjust the level of spiciness by selecting mild, medium, or hot salsa sauce based on your preference.
- Add some crushed peanuts or chopped fresh coriander leaves as garnish before serving for a crunchy texture and a burst of fresh flavor.
- To make the dish more vibrant, consider adding some freshly chopped bell peppers or baby spinach in the last 30 minutes of cooking.
Nutrition Facts
6 ServingsCalories 380kcal
Protein 24g
Carbohydrates 7g
Fiber 1.59g
Sugar 2.84g
Fat 27g
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