Ingredients
- Chicken breasts, boneless, skinless: 2 pounds
- Peanut butter: 1 cup
- Soy sauce: 1/2 cup
- Honey: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and red pepper flakes (if using).
- Step 3: Pour the peanut sauce mixture over the chicken breasts, ensuring they are well coated.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken directly in the slow cooker using two forks. Stir the shredded chicken to coat it evenly with the peanut sauce.
- Step 6: Serve over rice or noodles, garnished with chopped peanuts, green onions, or cilantro, if desired.
Notes
- For easier shredding, let the chicken cool slightly in the sauce before shredding with two forks.
- Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave, adding a splash of water or chicken broth to prevent drying.
- Serve this dish over cauliflower rice for a delicious, low-carb option!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American