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Chicken in Coconut Peanut Sauce

Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania
Chicken in Coconut Peanut Sauce Recipe photo by Taste of Home

Ingredients

  • 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)
  • Minced fresh cilantro
  • Hot cooked rice, optional

Directions

  1. 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. Sprinkle with cilantro; if desired, serve with rice.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 chicken thighs with 1 cup sauce: 559 calories, 31g fat (10g saturated fat), 151mg cholesterol, 865mg sodium, 22g carbohydrate (14g sugars, 4g fiber), 50g protein.

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