Slow-Cooker Thai-Style Peanut Chicken with Sweet Potatoes

Steps

1. Step 1

   In the slow cooker, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, fish sauce, brown sugar, ginger and garlic until smooth. It's fine if a few lumps of peanut butter remain; they melt as it cooks.

   5 min

   • 1 can full-fat coconut milk (13.5 oz)
   • 1/2 cup creamy peanut butter
   • 3 tbsp Thai red curry paste
   • 3 tbsp soy sauce
   • 1 tbsp fish sauce
   • 2 tbsp brown sugar
   • 2 tbsp fresh ginger
   • 4 cloves garlic
2. Step 2

   Add the chicken thighs and sweet potato chunks and turn to coat in the sauce. Spread into an even layer.

   5 min

   • 2 lb boneless skinless chicken thighs
   • 1 1/2 lb sweet potatoes
3. Step 3

   Cover and cook on low for 7 hours or on high for 4 hours, until the chicken pulls apart easily and the sweet potatoes are tender.

   4 hr, hands-off

4. Step 4

   Stir in the red bell pepper, cover again, and cook for 20 more minutes, until just tender but still bright.

   20 min, hands-off

   • 1 red bell pepper
5. Step 5

   While the pepper cooks, make the rice: combine the jasmine rice and water in a saucepan with a pinch of salt. Bring to a boil, cover, reduce to the lowest heat and cook 15 minutes. Turn off the heat and let it sit, covered, 5 minutes, then fluff with a fork.

   20 min

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
6. Step 6

   Lift the chicken onto a board and pull it into big chunks with two forks, then return it to the pot. Stir in the juice of 1 lime and season with salt to taste. If the sauce seems thin, leave the lid off for 10 minutes on high.

   5 min

   • 1 limes
   • salt
7. Step 7

   Spoon the curry over bowls of jasmine rice and top with crushed peanuts, cilantro and scallions. Serve with the remaining lime cut into wedges.

   5 min

   • 1 limes
   • 1/3 cup roasted peanuts
   • 1/3 cup fresh cilantro
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026