Can I use chicken breasts instead of thighs?

Yes. The recipe works with boneless, skinless chicken thighs and/or breasts. Thighs stay a little juicier in the slow cooker, while breasts are leaner and may shred a bit more easily if not overcooked.

Can I make this ahead of time?

Yes. You can mix the sauce ingredients ahead and refrigerate them, or assemble everything in the slow cooker insert and refrigerate it before cooking. For best texture, add the fresh garnishes right before serving.

What can I serve with Thai peanut chicken?

It’s meant to be served over rice or quinoa, but it also works with noodles or cauliflower rice. The suggested toppings—cilantro, basil, lime wedges, and peanuts or cashews—add freshness and crunch.

Can I substitute the peanut butter?

Yes. The recipe says you can use peanut butter or your favorite nut butter, so almond butter or cashew butter are good alternatives. The flavor will change slightly, but the sauce should still be creamy.

How do I know when the chicken is done?

After 4 hours on low, the chicken should be tender and cooked through. If you want to shred it, it should pull apart easily with two forks; if it resists, give it a little more time.

Can I make this spicier or milder?

Yes. For more heat, add more crushed red pepper flakes or use the full amount of Thai red curry powder. For a milder version, use less curry powder and keep the crushed red pepper to a minimum.

Recipes

Crock-Pot Thai Peanut Chicken

Name: Crock-Pot Thai Peanut Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4-6 servings
Cuisine: Thai
Ingredients: 1 1/2 pounds boneless/skinless chicken thighs and/or breasts; small yellow onion, quartered; 1 red bell pepper, diced; 8 ounces baby bella mushrooms; Sauce:; 1 can of lite coconut milk; 1 teaspoon hot or The Spice House sweet curry powder; 2 teaspoons The Spice House Thai Red Curry Powder; 2-3 tbsp peanut butter or your favorite nut butter; 2 tbsp reduced sodium soy sauce; 1/2 teaspoon The Spice House ground ginger; 1/2 tsp. chopped or The Spice House minced garlic; 1 tablespoons chopped cilantro; 1/2 teaspoon The Spice House dried basil; dash of The Spice House crushed red pepper flakes

adapted from several recipes using my favorite flavors! Smells so good when you come home after a long day! Love having all of these spice ingredients stocked when fresh isn't available!

Submitted by: Jessica Spizzirri from St. Charles, Illinois
Yield: 4-6

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Ingredients

boneless/skinless chicken thighs and/or breasts 1 1/2 pounds
quartered small yellow onion,
diced 1 red bell pepper,
baby bella mushrooms 8 ounces
Sauce:
1 can of lite coconut milk
sweet curry powder 1 teaspoon hot or
Thai Red Curry Powder 2 teaspoons
2-3 tbsp peanut butter or your favorite nut butter
2 tbsp reduced sodium soy sauce
ground ginger 1/2 teaspoon
minced garlic 1/2 tsp. chopped or
chopped cilantro 1 tablespoons
dried basil 1/2 teaspoon
crushed red pepper flakes dash of

Preparation Instructions:

Mix sauce ingredients together and pour into crock-pot. Add in chicken and vegetables. Stir until everything is coated well. Cook on low 4 hours. Shred chicken if desired. Serve over rice or quinoa. Garnish with cilantro, basil, lime wedges, peanuts/cashews,etc.

More About This Recipe

I try to lighten up things when I can but you can use regular coconut milk. I have also used peanut butter substitutes like Better N Butter to cut calories and fat. Feel free to add in your favorites vegetables. Sometimes I add zucchini and bamboo shoots. If you garnish with dried cilantro, rehydrate it a bt!

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Curry, Sweet

Curry, Thai Red

Ginger, Ground

Garlic, Minced

Basil, California

Chiles, Crushed Red Flakes

Ingredients

Preparation Instructions:

More About This Recipe

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