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Slow-Cooked Thai Peanut Chicken

 Slow-Cooked Thai Peanut Chicken
Have a taste for Thai? Throw together this peanutty chicken dish in your kitchen and save the trip to an Asian restaurant.—Blair Lonergan, Rochelle, Virginia
8 ServingsPrep: 25 min. Cook: 4 hours


  • 1 cup all-purpose flour
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 3/4 cup creamy peanut butter
  • 1/2 cup orange juice
  • 1/4 cup orange marmalade
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 1 can (13.66 ounces) light coconut milk
  • 1 cup uncooked basmati rice
  • 3/4 cup water
  • 1/2 cup chopped salted peanuts


  • 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

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Slow-Cooked Thai Peanut Chicken (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: 1 serving equals 616 calories, 32 g fat (9 g saturated fat), 76 mg cholesterol, 665 mg sodium, 49 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.