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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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    8 servings

Ingredients

  • 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, divided
  • 1 cup uncooked basmati rice
  • 3/4 cup water
  • 1/2 cup chopped salted peanuts

Directions

  • 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 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.
Nutrition Facts
1 serving: 616 calories, 32g fat (9g saturated fat), 76mg cholesterol, 665mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 34g protein.

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Reviews

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Average Rating:
  • gaylene2
    Aug 24, 2015

    It was good but a little bland. My husband sprinkled extra teriyaki sauce on top to add a little tang. I used crunchy peanut butter instead of creamy and that worked fine. I had no orange marmalade so I used peach jam. And olive oil instead of sesame oil.

  • ivorykeys
    Aug 6, 2014

    Excellent flavor! Needed to add a bit more water to rice.

  • Rosewolf69
    Nov 28, 2012

    No comment left

  • shoppermama
    Oct 2, 2012

    No comment left

  • NoodleNel
    Apr 17, 2012

    I made this for myself one weekend using 2 large bone-in chicken breasts when my family was all away. I decided to try it on my family one time and they loved it. I used the chicken thighs then. They thought it was bit too thick and peanut buttery, but I made it again and used a whole can of cocoanut milk to the sauce and it was delicious and a huge hit the next time with no left overs.

  • quaintcook
    Mar 27, 2012

    Forgot to add that I chopped 3 green onions and added them to the sauce.

  • quaintcook
    Mar 27, 2012

    This was so good. I tasted the sauce prior to adding it to the crock pot and decided it needed a little zip so I added a tsp. of grd. ginger and a Tbsp. of sherry. Next time I will also add some lime zest and chopped cilantro. I took some one else's advice and shredded the chicken with a couple of meat forks right in the pot about 30 min. before it was done. Served it over cooked rice. Great comfort food!

  • suegirl
    Jan 23, 2012

    I thought this recipe was great! The sauce is so smooth and silky and I didn't find it too sweet - neither did my husband and he doesn't like overly sweet foods. If you want some spice, I'd add some red pepper flakes, but I'm OK with mild food. I also used chicken breasts and cooked for 5 hours, very tender!

  • miahsgirl
    Jan 13, 2012

    I skipped the coconut milk in the rice and served it with fresh lime wedges and cilantro. Maybe it helped cut the sweet flavor some reviewers didn't like.

  • CHOCOMARE
    Sep 19, 2011

    Only thing I will change the next time I make it is to pre-brown the flour chicken & add more salt & Pepper. Chicken needed the "help". AWESOME sauce tho!!!!