A Thai-style peanut chicken recipe made in the slow cooker for a creamy, savory, and hands-off dinner experience.

Scale

2 lbs boneless skinless chicken breasts, cubed

1 (14oz) can full-fat coconut milk

1/4 cup natural peanut butter

2 tbsp maple syrup

3 tbsp soy sauce or tamari

3 tbsp lime juice

2 tbsp rice vinegar

2 tbsp cornstarch

4 garlic cloves, minced

1/2 tbsp fresh ginger, grated

1/2 tsp crushed red pepper flakes

Salt and pepper to taste

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1. In a bowl or blender, combine all sauce ingredients until smooth.

2. Place cubed chicken in the slow cooker.

3. Pour sauce over the chicken and stir to coat.

4. Cover and cook on low for 3–4 hours.

5. Serve over rice, noodles, or vegetables.

To make it vegetarian, swap the chicken for tofu or chickpeas. Use extra sauce on noodles or stir-fry later in the week.