This simple Gradual Cooker Thai-Impressed Peanut Rooster simmers in a creamy peanut-coconut sauce with lime, ginger, garlic, and curry spices. It’s high-protein and family-friendly.
Gradual Cooker Thai-Impressed Peanut Rooster
When my weekdays get hectic, I really like utilizing my sluggish cooker for easy, flavorful dinners that principally make themselves. I do know you all love sluggish cooker recipesso I believe you’ll love this Gradual Cooker Thai-style Peanut Rooster. It’s all the things I would like in a weeknight—creamy, barely candy, slightly spicy, and filled with protein. It simmers all day in a peanut-coconut sauce till the hen is tender and saucy sufficient to spoon over rice to meal prep some bowls, over noodles or veggies. In the event you love my Peanut-Braised Rooster Breasts or Peanut Noodles with Roosterthis one is correct up your alley.
Why This Recipe Works
I examined this recipe just a few instances to get the flavour steadiness good. I drew inspiration from the contact of curry powder in my Air Fryer Rooster Satay in my Skinnytaste Air Fryer Dinners cookbook. Including that heat spice right here made the sauce extra layered and helped this sluggish cooker model stand out. It’s the form of small tweak that turns a easy weeknight meal into one thing crave-worthy.
- Arms-off: The sluggish cooker does all of the work whilst you’re away, making it good for busy weekdays.
- Excessive-protein: Made with lean hen breast and a peanut-coconut sauce that provides satisfying richness with out being heavy.
- Balanced flavors: It’s the basic Thai-inspired combo of candy, salty, spicy, and tangy.
- Household-friendly: Gentle sufficient for youths however simple to customise with warmth for adults.
- Meal-prep prepared: Tastes even higher the subsequent day.
Substances You’ll Want
Learn extra under about all of the components for this creamy peanut hen. See the recipe card under for the precise measurements.
- Boneless, Skinless Rooster Breasts are a lean supply of protein.
- Curry Powder for depth
- Aromatics: Diced onion, chopped garlic, grated ginger
- Pure Peanut Butter comprises solely peanuts and salt.
- Fish Sauce provides depth, however you’ll be able to go away it out when you choose.
- Low-sodium Soy Sauce for umami taste
- Sweetener: I used brown monk fruit for sweetness, with zero energy and 0 web carbs.
- Kosher Salt enhances the flavors.
- Rice Vinegar’s acidity balances the richness.
- Sriracha for spiciness. Add kind of relying in your warmth desire.
- Coconut Milk for creaminess with out dairy
- Garnish: Peanuts, cilantro or scallion, and lime wedges
Make Gradual Cooker Peanut Rooster
Sautéing the aromatics intensifies their taste, enhancing the complete dish. After that fast step, combine all the things within the crock pot and set it to sluggish prepare dinner. See the recipe card on the backside for printable instructions.
- Sauté the aromatics in sesame oil over medium-low warmth. Add the curry powder, prepare dinner for a minute, then switch to the sluggish cooker.
- Make the Thai peanut sauce: Whisk collectively the peanut butter, fish sauce, soy sauce, monk fruit, salt, rice vinegar, remaining sesame oil, and coconut milk within the crockpot. Add the hen and coat it with the sauce.
- Gradual prepare dinner the peanut hen on excessive for two to three hours or on low for 4 to six hours.
- Shred the hen. Take away it from the pot and use 2 forks to shred it. Then, return it to the sluggish cooker, mixing it into the sauce, and prepare dinner on low for quarter-hour.
Variations & Substitutions
- Protein: Make this crockpot peanut hen with boneless, skinless thighs and prepare dinner for a similar period of time.
- In the event you’re allergic to peanutsexchange peanut butter with almond or sunflower butter.
- Make it gluten-free: Substitute soy sauce with tamari.
- Sweetener choices: Swap monk fruit with honey or brown sugar.
- Not rice vinegar? Use apple cider vinegar.
- In the event you solely have lite coconut milkyou should use it, however the sauce won’t be as thick and creamy.
- Hold it delicate and omit the sriracha.
Serving Ideas
- I prefer to serve this wholesome peanut hen in lettuce wraps, rice bowls, or noodle bowls, and high it with peanuts, cilantro, and scallions. Jasmine rice and rice noodles are nice, or you should use cauliflower rice for a low-carb choice.
- For extra garnish concepts, attempt it with Thai basil or sliced Fresno or jalapeño peppers. If you would like extra greens, add sliced cucumbers, edamame, snap peas, or shredded carrots.
- In the event you don’t need to make a rice or noodle bowl, you can serve the hen and peanut sauce over roasted broccoli or cauliflower.
Make-Forward & Storage
Since this peanut hen reheats properly, it’s an important make-ahead dinner choice.
- Refrigerate leftover hen for as much as 4 days.
- Freeze it in hermetic containers for as much as 3 months.
- Reheat: Thaw it within the fridge in a single day, then microwave till heat.
Extra Gradual Cooker Rooster Recipes You’ll Love
Yield: servings
Serving Dimension: 3 /4 cup hen
- 2 teaspoons toasted sesame oil, divided
- 1 ½ kilos boneless skinless hen breasts
- 1 tablespoon curry powder
- 5 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 tablespoon recent grated ginger
- 3 tablespoons pure peanut butter
- 1 tablespoon fish sauce, non-compulsory
- 3 tablespoons low sodium soy sauce, or tamari
- 2 teaspoons monk fruit brown sweetener, or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha, add extra when you prefer it spicy
- 1 cup coconut milk
- ¼ cup chopped roasted peanuts, for garnish
- Chopped cilantro, or scallions, for garnish
- Lime wedges, for serving
- Jasmine rice, lettuce cups, or cauliflower rice, for serving
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Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low warmth and saute till gentle, 3 to 4 minutes. Add the curry powder and proceed cooking 1 to 2 minutes. Switch to a 6-8 quart sluggish cooker.
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Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly mix. Add the hen and coat effectively.
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Cook dinner on excessive for two to three hours, or low 4 to six hours, till the hen is cooked by way of and shreddable. Scrape down the perimeters of the sluggish cooker as vital.
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Take away the hen and shred it into bite-size items. Return the hen to the sauce and stir to mix. Flip the sluggish cooker all the way down to low and proceed to prepare dinner for an extra quarter-hour, so the hen can take in the sauce.
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Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the hen.
Final Step:
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- Makes about 4 cups
- Further garnish solutions – Thai basil, sliced Fresno or jalapeño
Serving: 3 /4 cup hen, Energy: 315.5 kcal, Carbohydrates: 9 g, Protein: 31 g, Fats: 18 g, Saturated Fats: 7.5 g, Ldl cholesterol: 83 mg, Sodium: 541.5 mg, Fiber: 2.5 g, Sugar: 2.5 g
