CROCKPOT THAI PEANUT CHICKEN

It’s such a tough balance, because I hate David being sick. The thought of him in pain (even just the discomfort a cold) makes me so, so sad.

This is where the balance part comes in, because there’s a big part of me that also loves taking care of him. Getting him a Red Box, making sure he drinks lots of water, serving him breakfast in bed – it’s all super fun to play the nurturer. (While using an insane amount of hand sanitizer to attempt to not get the same bug.)

This lightened up crock pot thai peanut chicken is what I made today, while doing lots and lots of cleaning as David posted up in bed and watched Captain America. Great nutty, fresh, savory flavor – for sick or healthy days.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

SKINNY CROCKPOT THAI PEANUT CHICKEN
Serves 3-4

4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
1/2 cup creamy peanut butter
1 lime, juiced
1/2 cup vegetable broth
1/4 cup soy sauce
1/2 tablespoon cumin
Brown rice
Chopped scallions
Crushed peanuts
Cilantro

Place chicken in the base of crock pot. Top with red pepper and onion.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. Top with scallions, peanuts, and cilantro.

5.0 from 5 reviews
skinny crock pot thai peanut chicken
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced
  • 1 white onion, chopped
  • ½ cup creamy peanut butter
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • ½ tablespoon cumin
  • Brown rice
  • Chopped scallions
  • Crushed peanuts
  • Cilantro
Instructions
  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice.
  4. Top with scallions, peanuts, and cilantro.
3.2.1275

Adapted from Slender Kitchen.

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48 Comments

Making this for supper tonight… However since I batch cook will be doubling up the recipe. I think I may also serve it on quinoa. Looking forward it as your recipe looks very yummy.

I asked for a slow cooker for Christmas and now every Monday is “NEW RECIPE FOR MY AWESOME NEW SLOW COOKER” day… I’m working on making the name more… Snappy.

I don’t cook much and I’ve only had a handful of recipes for “not so slow Mondays” (ALREADY THOUGHT OF A NAME!) but this recipe has been, by a country, better than any other recipe I’ve tried. Your website is no my “go to” for all future “N.S.S.M’s” (maybe that’s too short.)

I swapped the chicken breast for boneless thighs and I suspect breasts would be better but it still worked.

Thank you!!!!

I noticed the directions say chicken on the bottom, but the picture shows chicken on top of the veggies…. does it make a difference?

One question:

My wife and I have made this three times now and we love it…

No complaints at all! However, I just noticed you say to put the chicken at the base of the cooker with the onion and pepper on top, but the picture is opposite. Which one do you think works better?

We used crunchy natural peanut butter and it was great. Natural PB doesn’t have any sugar, so it is definitely a savory peanut chicken recipe. If you wanted to make it a bit sweeter, you could add a couple TBSP of honey. I may do that next time.

My husband is super picky and he loved it! Thanks so much for the recipe! It also freezes amazing so I prep it on the weekend, put it in freezer bags then thaw them out the night before using.

So I’m giving this 5 stars just because it looks and smells really good so far. However, I noticed that the “sauce” was not really very liquidy at all after an hour and a half or so.. it kind of separated and solidified a bit at the top. I stirred everything around and it looks fine now, but I’m curious if anyone else had this happen? Also, unsalted vegetable broth?

I added in red pepper flakes as well!

If I leave it in the crockpot longer than 4 hours is it going to mess it up? My best friend is at the hospital in labour (so obviously I’ll be going to see her!!) and we have errands to run all day. Would that be ok?

It shouldn’t as long as your crockpot either turns itself off or keeps the food warm once the set time is done. I’ve left food done and set to warm in the crockpot for half a day and it’s perfect every time!

This was amazing! It’s the first chicken I’ve cooked in the slow cooker that hasnt turned out dry and grainy. I couldnt help myself and added some garlic and chilli to the marinade – great success!

Thanks again :)

So – super novice cook here – just wondering: what would happen if I swapped extra virgin olive oil out for the vegetable oil? (bad idea? really bad idea?)

Made this for dinner last night and it was amazing! Thanks for the awesome new recipe! Turned out WAY better than I thought it would! :-) Thanks!

This sounds yummy! (and I love using my crock pot! )

Thanks for sharing something a little different than your average crock pot recipe!

I look forward to trying it next week.

This looks amazing and so looking forward to making this tomorrow. Beautiful pictures too by the way!