Crockpot Thai Peanut Chicken
This crockpot thai peanut chicken has veggies, chicken, amazing flavor and is served over rice for a takeout style meal at home. This recipe makes 3 bags of 4 servings each.
Servings: 12
Equipment
- crockpot or slow cooker
Ingredients
- 6 pounds boneless skinless raw chicken breasts
- 3 red bell pepper cut into strips
- 3 cup snap peas
- 3 14 oz can full-fat coconut milk
- ¾ cup natural peanut butter
- 6 tablespoons red curry paste
- 9 tablespoons reduced-sodium soy sauce
- 9 tablespoons lime juice
- 6 tablespoons honey
- 12 garlic cloves minced
- 1.5 tablespoon ginger fresh or ground
- 1.5 teaspoon crushed red pepper flakes
Later you’ll need: peanuts, limes, cilantro, rice
Instructions
- Split & combine all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours (until chicken has internal temp of 165 degrees).
- After cooking, use two forks to shred chicken and place back in the slow cooker.
- Serve over rice. Top with chopped peanuts, cilantro, and limes.