Slow-Cooker Thai Peanut Chicken
Combining sweet, savory and spicy flavors, it’s no wonder Thai Peanut Chicken is a take-out favorite. But here’s a secret: It doesn’t have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor.
Ingredient
- 1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 to 5 tablespoons Thai red curry paste (see Tip)
- 2 tablespoons gingerroot, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 12 boneless skinless chicken thighs (about 2 1/2 lb)
- 1 teaspoon salt
- 1/2 cup Gold Medal™ all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons packed brown sugar
- 1 tablespoon lime juice
- 1/4 cup cilantro leaves
- 1/4 cup chopped roasted peanuts
Direction
- Spray 4-quart slow cooker with cooking spray.
- In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
- Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
- Transfer to slow cooker, and pour remaining half of sauce over chicken.
- Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
- Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.
