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Slow Cooker Thai Peanut Chicken with Rice

Elina James
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts
  • 1 cup uncooked jasmine or long-grain rice
  • 1 ½ cups chicken broth
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar or lime juice
  • 2 tsp sesame oil
  • 1 tsp sriracha or chili paste (optional, for spice)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced or julienned
  • ½ cup green onions, chopped
  • Chopped peanuts and fresh cilantro for garnish

Instructions
 

  • Prep chicken: Season chicken lightly with salt and pepper. Place in slow cooker.
  • Prepare peanut sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), garlic, and ginger until smooth.
  • Add sauce and vegetables: Pour peanut sauce over chicken. Add bell pepper and carrots.
  • Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
  • Add rice: About 30–40 minutes before serving, stir in uncooked rice and chicken broth. Cover and continue cooking until rice is tender and has absorbed flavors.
  • Shred chicken: Remove chicken, shred with two forks, and stir back into slow cooker.
  • Serve: Garnish with chopped peanuts, green onions, and fresh cilantro. Serve hot.