Ingredients
8 boneless, skinless chicken thighs
500g unsalted smooth peanut butter
1 can full-fat coconut milk (13.3 oz/400ml)
5 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup brown sugar
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
Juice of 1 lime (for garnish)
Instructions
Pat chicken thighs dry and place in slow cooker.
Whisk together peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar, ginger, and garlic in a small bowl.
Pour sauce over chicken, ensuring thighs are fully coated.
Cover and cook on low for 4 hours or high for 2 hours.
Shred chicken with fork (if desired), then stir in lime juice before serving.
Notes
Use bone-in thighs for enhanced flavor.
Serve over steamed jasmine rice with chopped peanuts and cilantro for garnish.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust sweet/salty balance per taste by adding more brown sugar or soy sauce.
Recipe can be doubled for future meals.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 cup with 2 chicken thigh portions
- Calories: 450
- Sugar: 8g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg