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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chicken thighs, onion, red pepper, garlic, ginger, peanut butter, soy sauce, rice vinegar, honey, curry powder, and coconut milk to the slow cooker and mix well.
Cook on low for 8 hours or high for 4 hours until the chicken is tender and the sauce is fragrant.
Shred the chicken and stir through the sauce until well combined.
Serve over rice and top with spring onions and chopped peanuts.
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An easy dump and go slow cooker recipe - minimal effort, maximum flavour.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their tenderness and flavor.
Can I make this recipe spicier?
Yes, you can add chili flakes or a dash of hot sauce for extra heat.
Can I freeze the leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months.
What can I use instead of peanut butter?
You can substitute almond butter or sunflower seed butter if you have a peanut allergy.
How can I make this dish vegetarian?
Replace chicken with tofu or chickpeas and adjust cooking time as needed.
