Slow-cooker Thai peanut chicken
A deliciously creamy peanut chicken that’s super easy to throw together!
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Chicken satay has always been one of my favourite treat dinners, but in the past I have always used the peanut butter as the main component of the satay sauce, very tasty but also high in fat. I decided to try this slow-cooker peanut chicken version with light coconut milk- of course this still contains fat but it has so much flavour and it makes a perfect creamy base for a very tasty peanut sauce.
To fish sauce or not to fish sauce?
Honestly fish sauce is one of those magic ingredients which can just make a dish taste amazing! You might be put off by the name, or even by the smell once you open it, but fish sauce really works so well with the other flavours in this, and you wouldn’t be able to single it out as an ingredient. However, in the first batch that I made of this meal, I didn’t use fish sauce and it still tasted really good- my children preferred this version probably because of the slightly more bland flavour.
Amounts and other bits to add:
I used 3 chicken breasts in this to feed 4 people- I think this is plenty, the sauce is filling and you can serve with rice/quinoa/noodles/extra veg (I served with broccoli, peas and baby corn). In the first version of this I added a cup of wild rice for the last 40 minutes of cooking time so that it was an all-in-one meal, and you could do this with quinoa too. You could also add florets of cauliflower for the last 30 minutes or so to bulk out the sauce.
This meal and Slimming World:
This meal isn’t syn free but it is a treat meal, and one well worth the syns that it carries- it’s a much healthier version than you would get from a takeaway, and full of good, wholesome ingredients. If you wish to cut down on the amount of coconut milk you could just use half of the tin, but personally I like lots of sauce!
Different brands of coconut milk carry different amounts of syns. The Blue Dragon brand is 14.5 syns, and the Natco one 17.5 syns. Peanut butter is 4.5 syns per tbsp and honey is 2.5 syns per tbsp. Cornflour is 1 syn per tbsp. This meal therefore works out at 8 syns per portion. Most supermarket own versions are double this in syns so it’s definitely smart (and I think much more tasty!) to make your own!
what adjustments could i make to this meal?
Powdered peanut butter: I love powdered peanut butter as an ingredient- it works so well in savoury cooking as it absorbs into sauces to add great peanutty flavour without the fat content of regular peanut butter. In this recipe try 3 tbsp of peanut butter powder.
Coconut drink (rather than tinned coconut milk): You can substitute the coconut milk from a tin for the pourable cartons of drinking coconut milk if you want to save on calories. Just pour in 400ml. The sauce will not be as creamy and thick, but it will still taste great. You can always remove the slow-cooker lid for the last 30 minutes of cooking to reduce the liquid and thicken it up. Check out this version on Instagram using this mix of ingredients!
Thai curry paste: Add in a tablespoon of red or green Thai curry paste for extra depth of flavour and more punchy heat.
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Slow-cooker Thai peanut chicken
- 1 400 ml can light coconut milk
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 large or 4 small cloves garlic, finely chopped
- 1 thumb-sized piece of ginger peeled and finely chopped
- 1 tbsp cornflour mixed into a little bit of cold water until fully dissolved
- 3 chicken breasts diced into chunks
- 1 lime cut into wedges to squeeze on when you serve
- Optional: some crushed up peanuts and coriander as a garnish to serve
- Into your slow-cooker pot add in all of the ingredients apart from the chicken and mix everything together well
- Add in the chicken chunks, make sure they are coated in the sauce
- Put the slow-cooker on high, and cook for 4 hours. Stir halfway through if you can.
- Serve with fresh lime wedges, and if you like sprinkle with some crushed peanuts and chopped coriander