Thai Peanut Chicken / Crock Pot

1
Cassie *

By
@1lovetocook1x

This is a delicious recipe that I tried from my TOH Slow Cooker Recipe Cards book...we loved it...I added some red pepper flakes and a bit more coconut milk than the recipe called for...love using my crock pot when its too hot to turn the oven on...enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

Add to Grocery List

  • 1 c
    flour
  • 8
    boneless, skinless chicken thighs - about 2 pounds
  • 3/4 c
    creamy peanut butter
  • 1/2 c
    orange juice
  • 1/4 c
    orange marmalade
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    teriaki sauce
  • 2 Tbsp
    hoisen sauce
  • 1 - 13.66 oz
    light coconut milk, divided - i used a little more
  • 1 c
    uncooked basmati rice
  • 3/4 c
    water
  • 1/2 c
    chopped salted peanuts

How to Make Thai Peanut Chicken / Crock Pot

Step-by-Step

  1. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker.
    In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
    In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

Printable Recipe Card

About Thai Peanut Chicken / Crock Pot

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai




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