Description
A comforting dish of chicken thighs slow-cooked in a rich coconut milk and peanut butter sauce, perfect for busy weeknights.
Ingredients
- 1.5 lbs chicken thighs
- 1 cup coconut milk
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Combine the chicken thighs, coconut milk, peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, and red pepper flakes in the slow cooker. Stir well to ensure the chicken is evenly coated.
- Cover and select either the low (cook for 6-8 hours) or high setting (cook for 3-4 hours).
- Once cooked, shred the chicken using two forks and stir it back into the sauce.
- Serve the shredded chicken over rice or noodles and garnish with chopped cilantro or crushed peanuts if desired.
Notes
For added brightness, consider adding a splash of lime juice before serving. You can also adjust spice levels to suit your taste.
