Chicken with peanut sauce is one of my favorite dishes when we get Thai food. I almost always get it. This recipe came out okay- I would make more sauce to pour over the dish, or have some on the side as these noodles really soaked up the sauce. Otherwise, it was pretty delicious.
I based my recipe on this one.
Slow Cooker Thai Chicken with Peanut Sauce
- 1 1/2 pounds chicken breasts
- 1 cup canned coconut milk
- 3/4 cup almond butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons liquid aminos
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes (more, if you like it spicy)
- 1/3 cup chopped hazelnuts (or peanuts, if you eat them)
- fresh cilantro, chopped, for garnish
- 1 package rice noodles
- Place chicken breasts in the bottom of your slow cooker.
- In a medium bowl, stir together coconut milk, almond butter, garlic, honey, aminos, lime juice, vinegar, pepper flakes- mix until smooth-ish. Pour over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours (I cooked for 7 hours on low). Reduce the slow cooker to warm and remove the chicken from the slow cooker. Shred the chicken, then return back to the slow cooker.
- Meanwhile, cook your rice noodles according to the package instructions. This should take almost no time at all.
- Serve the chicken and sauce over the rice noodles. Garnish with hazelnuts, cilantro and more red pepper flakes, if you like. Enjoy!