Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 (15 oz) can full-fat coconut milk
- 1/2 cup unsweetened peanut butter (smooth)
- 3 tbsp soy sauce (or tamari for GF)
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 2 tsp sriracha (adjust to taste)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Cooked rice, for serving
- Garnish: chopped cilantro, green onions, crushed peanuts
Instructions
- Place chicken thighs in the slow cooker.
- Stir together coconut milk, peanut butter, soy sauce, lime juice, honey, sriracha, garlic, and ginger until smooth. Pour over chicken.
- Cook on low 3.5–4 hours or high 2–2.5 hours, until chicken is tender and shreds easily.
- 15 minutes before serving, add bell pepper and snap peas to the cooker.
- Shred chicken in the sauce with two forks. Serve over rice and garnish as desired.
Notes
- For added protein, stir in 1 cup cooked chickpeas with the veggies.
- Sauce thickens as it cools—add a splash of water or broth if too thick.
- Gluten-free: use tamari instead of soy sauce.
- Vegetarian swap: use firm tofu or seitan instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup chicken + sauce + 1/2 cup rice
- Calories: 485 Kcal
- Sugar: 9g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
