Slow-Cooker Thai Peanut Chicken

Dairy Free
Health score
17%
Slow-Cooker Thai Peanut Chicken
310 min.
6
508kcal

Suggestions


Are you ready to embark on a culinary adventure that will transport your taste buds straight to Thailand? Our Slow-Cooker Thai Peanut Chicken is the perfect dish for those who crave bold flavors and a touch of exotic flair, all while keeping it simple and hassle-free. This delightful recipe is not only dairy-free but also incredibly easy to prepare, making it an ideal choice for busy weeknights or leisurely weekend dinners.

Imagine succulent, boneless skinless chicken thighs simmering in a rich and creamy Thai peanut sauce, infused with the vibrant crunch of fresh vegetables like carrots and red bell pepper. The slow cooker does all the work for you, allowing the flavors to meld beautifully over 5 to 6 hours, resulting in a dish that is both comforting and satisfying. Serve it over fluffy, perfectly cooked rice, and you have a meal that will impress family and friends alike.

With a caloric breakdown that balances protein, fats, and carbohydrates, this dish not only pleases the palate but also nourishes the body. Topped with a sprinkle of chopped cocktail peanuts and fresh cilantro, each bite is a delightful explosion of flavor and texture. Whether it's lunch, dinner, or a special gathering, this Slow-Cooker Thai Peanut Chicken is sure to become a favorite in your recipe repertoire. Dive into this delicious experience and let the flavors of Thailand inspire your next meal!

Ingredients

  • 0.8 cup carrots sliced
  • tablespoons cilantro leaves fresh chopped
  • 0.5 cup spring onion sliced
  • 13.5 oz satay sauce 
  • 0.3 cup peanuts chopped
  • 0.5 cup bell pepper red chopped
  • cup rice white uncooked
  • lb chicken thighs boneless skinless
  • 2.3 cups water 

Equipment

  • bowl
  • slotted spoon
  • slow cooker

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray.
  2. Place chicken in cooker. In medium bowl, mix peanut sauce, carrots and onions; pour over chicken.
  3. Cover; cook on Low heat setting 5 to 6 hours.
  4. Cook rice in water as directed on package; spoon onto serving platter. With slotted spoon, remove chicken from cooker; place over rice.
  5. Pour sauce from cooker over chicken.
  6. Sprinkle with peanuts, cilantro and red bell pepper.

Nutrition Facts

Calories508kcal
Protein30.33%
Fat34.09%
Carbs35.58%

Properties

Glycemic Index
36.38
Glycemic Load
15.68
Inflammation Score
-9
Nutrition Score
21.409565282905%

Flavonoids

Luteolin
0.09mg
Kaempferol
0.15mg
Myricetin
0.01mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:508.47kcal
25.42%
Fat:18.53g
28.5%
Saturated Fat:2.09g
13.08%
Carbohydrates:43.51g
14.5%
Net Carbohydrates:41.61g
15.13%
Sugar:12.76g
14.18%
Cholesterol:143.64mg
47.88%
Sodium:1055.32mg
45.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.09g
74.18%
Vitamin A:3190.09IU
63.8%
Selenium:39.34µg
56.21%
Vitamin B3:10.23mg
51.15%
Vitamin B6:0.81mg
40.4%
Phosphorus:353.78mg
35.38%
Manganese:0.57mg
28.55%
Vitamin K:24.8µg
23.62%
Vitamin B5:2.32mg
23.25%
Vitamin C:18.44mg
22.35%
Zinc:2.87mg
19.16%
Vitamin B2:0.32mg
18.69%
Vitamin B12:0.97µg
16.13%
Potassium:552.25mg
15.78%
Magnesium:59.92mg
14.98%
Vitamin B1:0.22mg
14.71%
Copper:0.24mg
11.9%
Iron:1.92mg
10.67%
Folate:37.28µg
9.32%
Fiber:1.91g
7.63%
Vitamin E:0.66mg
4.38%
Calcium:43.59mg
4.36%