Slow Cooker Thai Peanut Curry Chicken
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 4-6 servings
Ingredients
- 1.5 lbs skinless chicken thighs
- 1 can coconut milk
- ⅓ cup peanut butter (also a great option: Trader Joe’s mixed nut butter!)
- ⅓ cup coconut aminos
- ¼ cup red curry paste
- 1 Tbsp fresh ginger, minced
- 1 Tbsp fresh garlic, minced
- 1 tsp fish sauce
- 1 tsp coconut sugar
- 1 small head of broccoli, cut into large florets
- ½ bag mixed, sliced, frozen bell peppers*
- 1 Tbsp arrowroot
- 2 Tbsp filtered water
- Salt and pepper, for seasoning
For serving
- Cilantro, chopped, for garnish
- Scallions, chopped
- Cauliflower rice, or white rice (or both!)
- Optional: chopped nuts
- Optional: sriracha
Directions
- Sprinkle both sides of the chicken with a little sea salt and fresh ground black pepper. Line the bottom of your slow cooker with the chicken.
- In a large glass measuring cup (or microwave-safe bowl), mix the coconut milk, peanut butter, coconut aminos, red curry paste, ginger, garlic, fish sauce, and coconut sugar. Microwave for 30 seconds at a time, until the nut butter is melted and you can easily mix it in with the other ingredients.
- Pour the mixture over the chicken in the slow cooker. Seal the lid and cook for about 5 hours on LOW.
- When the timer goes off, add in the chopped peppers and broccoli.
- Make a slurry with the arrowroot: whisk together the 2 Tbsp filtered water and 1 Tbsp arrowroot, then stir it in with the curry. (If you’re using an instant pot, you can switch it to SAUTE for 10 mins to thicken the sauce.) Turn the slow cooker to HIGH and cook an additional 30 minutes with the top slightly askew to thicken the sauce.
- Serve over regular rice or cauliflower rice (or a mixture of both!), and top with chopped cilantro, scallions, and maybe some chopped nuts if you want. Sriracha if you want a little more spice in your life.
- Devour.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/slow-cooker-thai-peanut-curry-chicken/