Thai-Inspired Slow Cooker Chicken

Creamy and comforting, Thai-Inspired Slow Cooker Chicken is a favorite in our house.

This dish can cook on low all day, so it's great for putting together quickly in the morning, then setting and forgetting until dinner time. Cook a pot of rice, chop up some peanuts and cilantro, and you'll have dinner on the table super fast.

Ingredients

2 lbs of chicken
1 red bell pepper, sliced
1 yellow onion, sliced
1 - 15oz can coconut milk (full fat or light)
1 - 15oz can petite, diced tomatoes
¼ cup peanut butter
1 tablespoon lime juice
1 tablespoon fish sauce
1 ½ teaspoon salt
Chopped peanuts (optional)
Chopped cilantro (optional)
Cooked rice

Spray a 6 qt slow cooker with cooking spray.

Place chicken in slow cooker.

Top with sliced red bell pepper and onion.

Drain liquid from tomatoes.

In a large bowl, combine coconut milk, tomatoes, peanut butter, lime juice, fish sauce, and salt.

Pour over chicken, peppers and onion.

Cover and cook on low heat setting 8-9 hours or until chicken shreds easily with a fork.

Using two forks, shred chicken into sauce.

Serve over rice with a side of naan.

Top with chopped peanuts and/or cilantro.

Enjoy!

Tips on Thai-Inspired Slow Cooker Chicken

• Make sure you're using unsweetened, unflavored coconut milk. I've used both regular and light in this recipe with no noticeable difference in texture or taste.
• You can use any combination of chicken pieces you'd like. Make sure the skin is removed before using. If using bone-in chicken, remove the bones and cartilage from the crockpot before you shred the chicken.
• Peanut butter provides a lot of the flavor in this dish, so I don't recommend substituting it with a different nut butter.
• You can use any kind of peanut butter you have on hand - creamy, chunky, natural, etc.
• Short on time? Cook in the slow cooker on high for 4-4.5 hours, if you prefer to start it later in the day.
• Freeze it: Thai-Inspired Slow Cooker Chicken freezes really well. (I'd recommend freezing without the rice, extra peanuts or cilantro.) Thaw overnight in the refrigerator and heat on the stove over low heat before serving.

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