- 1/2 cup coconut milk
- 1/2 cup creamy peanut butter
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, finely chopped
- 2 to 3 jalapeno peppers, seeded and finely chopped
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 boneless skinless chicken thighs (about 3 pounds)
- Hot cooked rice
- Minced fresh cilantro
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Serve with rice; sprinkle with cilantro. Yield: 6 servings.
Reviews forChicken in Coconut Peanut Sauce
"I made this dish as written, wanting to give an honest review of this recipe as it is written. It looked good but to me has no flavor. My boy asked for the Siracha to give it flavor and spice. This is a great dish for those that want, different but not spicy."
"Made this dish yesterday and everyone enjoyed it! I used boneless, skinless chicken breasts instead and cooked on low for 4 hours. Added some diced chipotle in adobo to the sauce and also used pickled sliced jalapenos since I didn't have fresh ones. The sauce did need a little "help" at the end, so I added a bit of kosher salt and a little more coconut milk. The chicken was tender and the sauce was spicy and yummy. Next time, I will add some ginger and soy sauce as one of the reviewers did, to punch up the flavor even more!"
"This was a new & different dish. It was fun to try something new. I loved the sauce before it was cooked, but it lost its pizzazz after it cooked. I'd add some chili powder &/or ginger to try to jazz it up a bit"
"Although this recipe is actually a slow cooker recipe, my work schedule does not allow me to cook something in my slow cooker for "only" 5-6 hours. I decided to try it as a skillet supper and that worked great! I cut the recipe in half for the two of us and used chicken breasts instead of thighs. (Our preference.) I browned the chicken in my skillet along with the onions and peppers, then added the remaining ingredients. To punch up the flavor a bit, I added 1 tsp. of fresh grated ginger, 1 tsp. chili powder, 1 tsp. soy sauce, and 1/4 tsp. chipotle chile. Yum! Supper was ready in a little under an hour and we both enjoyed this Thai-inspired meal. I will definitely be making it again! :)"
"Winner, winner, chicken dinner!!!! I made several changes to this recipe. Firstly, I used 8 bone-in chicken thighs. I kept the amounts of the sauce ingredients, but I kept the seeds in the jalapenos because we really enjoy spicy food. Lastly, I cooked the whole mixture on low for only 4 hours...took the temperature and all pieces registered above 165 degrees. I removed the chicken from the sauce, cooled it, and boned it. Added the meat back into the sauce. I served each carefully rewarmed serving with some steamed broccoli and some homemade black rice a roni. I garnished it with minced fresh parsley instead of cilantro.The chicken was moist and tender. The sauce was zippy spicy but not outrageously so. The sides completed this delicious dish.I had 12 ounces of coconut milk left so I poured it into ice cube trays and when frozen, I put the cubes into a freezer bag."
"The chicken lost some of its umph in cooking. It turned out slightly dry and bland."
"I followed this recipe exactly and it was a total disappointment. Unfortunately I had to throw it out. It looked like it was going to be amazing, smelled great when it was cooking but very blah."