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Crockpot Thai Peanut Chicken with Bell Peppers and Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Rice Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 bell peppers, sliced
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup chicken broth
  • 4 cups cooked rice, for serving
  • 1/4 cup chopped peanuts, for topping

Instructions
 

  • Add the chicken thighs to the bottom of the slow cooker and scatter the sliced bell peppers on top.
  • In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and chicken broth until the sauce is smooth.
  • Pour the sauce evenly over the chicken and peppers.
  • Cover and cook on low for 6 hours until the chicken is tender and easy to shred.
  • Shred the chicken directly in the slow cooker using two forks and stir it into the sauce with the peppers.
  • Spoon the mixture over cooked rice and sprinkle with chopped peanuts before serving.

Notes

Stir the sauce once after the first hour if you are home to keep the peanut butter from separating. Use natural peanut butter for a looser sauce or a thicker store brand if you prefer it creamier. Leftovers reheat well with a splash of broth to loosen the sauce again.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Rice Cooker