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I've bailed out my dinner plans so many times with this Crock Pot Peanut Chicken. There's something truly wonderful about how the velvety Thai-inspired peanut mixture soaks into the chicken as it cooks hands-free. Nothing beats walking through the door to these amazing smells, knowing we're just minutes away from chowing down.
What Makes This So Good
I love how this brings all those Thai flavors straight to your table without any hassle. I throw everything in before leaving and come back to perfectly done chicken swimming in rich peanut goodness. It's become what I turn to when I need something that makes everyone happy - from the kids who turn their noses up at everything to my friends who consider themselves food experts.
Grab These Items
- Chicken Breasts: Boneless skinless works great, but I switch to thighs sometimes for more moisture.
- Bell Peppers and Onions: The red ones add nice sweetness but any colors from your fridge will do fine.
- Garlic: Don't skimp on using the fresh stuff here, it really counts.
- Peanut Sauce: My special mix of natural peanut butter, chicken stock, soy sauce, honey, sesame oil and spicy garlic chili paste works like charm.
Cooking Steps
- Put Everything In Layers
- First spread out your peppers, onions and garlic on the bottom, then place chicken pieces right on top.
- Mix Up Your Sauce
- Stir the peanut butter, broth and all seasonings together until they're nice and smooth.
- Walk Away
- Pour that yummy sauce all over, then let it cook slowly for 6-8 hours or faster for 3-4 if you're in a rush.
- Add The Last Bits
- Right before you eat, squeeze some lime juice on top and toss in fresh cilantro. Sprinkle with crushed peanuts to make it look fancy.
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My Clever Tricks
I sometimes brown the chicken real quick before adding it in and wow does that boost the flavor. Adding a bit of coconut milk right at the end makes everything creamier. When my week gets crazy busy, I chop all my veggies and mix the sauce the evening before so I can throw it all together super fast in the morning.
Customize It
Got friends who can't eat nuts? Sunflower butter works great instead. This sauce goes with practically anything - I've tried it with shrimp, little pieces of beef, and even tofu when cooking for my daughter who doesn't eat meat. Each version brings something special to the table.
Try Different Cooking Ways
Don't have a slow cooker? No worries. This tastes just as good on the stove if you brown your chicken and veggies first, then let them simmer in the sauce. You can also bake everything together at 375°F for around 25 minutes until your chicken's cooked through.
Great Side Dishes
We usually pile this over fluffy jasmine rice or sometimes coconut rice for a special treat. It's also amazing with thick udon noodles that soak up all that sauce. Throw in some steamed broccoli or a simple cucumber salad on the side and you've got yourself a complete meal.
Storing Leftovers
This stuff stays good in the fridge and makes for quick lunches during the week. I often cook twice as much so I can freeze portions for those nights when I'm too tired to cook. Just let it thaw overnight when you need a quick dinner solution.
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Frequently Asked Questions
- → Can chicken thighs replace breasts?
- Absolutely! Thighs come out even juicier, cook just as fast, and tolerate longer cooking times well.
- → Is safe freezing an option?
- Sure, store the cooked chicken and sauce in the freezer for up to three months. Thaw overnight and heat gently to maintain texture.
- → What tastes best on the side?
- Serve it over noodles or rice for the best results. Pair it with steamed veggies like snap peas or broccoli for more crunch.
- → Too spicy—any way to fix it?
- Just cut back or leave out the chili garlic paste. The peanut butter sauce keeps its taste even without the heat.
- → How do I adjust sauce thickness?
- Thick sauce? Add a splash of broth. Too thin? Stir in some extra peanut butter. It thickens more as it cools, too.