This slow cooker Thai peanut chicken dish is incredibly tasty. Super easy to throw together and the flavors are just incredible. Serve over rice with a little drizzle of extra Sriracha on top if you like some more heat.
2/3 cup unsweetened canned coconut milk
1/3 cup reduced-sodium chicken broth
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon packed brown sugar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt
2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch pieces
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons lime juice ,
1 tablespoon Sriracha sauce, plus more for serving
1 teaspoon fish sauce, optional
3 tablespoons dry roasted peanuts
1 tablespoon chopped fresh cilantro
lime wedges, for serving
Whisk together coconut milk, chicken broth, peanut butter, soy sauce, brown sugar, ginger, garlic, and salt in a 3 1/2- to 4-quart slow cooker until smooth.
Add chicken to slow cooker; stir to combine.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours, until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C).
Stir together cornstarch and water in a small bowl. Add to the slow cooker, stirring until combined. Cover and cook on High for 15 minutes, or until thickened.
Stir in lime juice, Sriracha, and fish sauce, if using.
Garnish with peanuts, cilantro, and additional Sriracha. Serve with lime wedges.
