Slow Cooker Thai Peanut Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooker chicken curry with Thai peanut coconut sauce, butternut squash, bell peppers, and served over brown rice. Rich, aromatic, and deeply satisfying with complex flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cans light coconut milk
- 1/4 cup peanut butter (creamy or crunchy)
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds boneless skinless chicken breast (cut into 1 1/2-inch pieces)
- 1 small butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
- 2 large red bell peppers (cored and thinly sliced)
- 1 medium yellow onion (thinly sliced (about 3 cups))
- 2 cups frozen peas (thawed)
- 2 tablespoons freshly squeezed lime juice ((about 1 lime))
- Prepared brown rice (for serving)
- Chopped fresh cilantro (for serving)
At a glance
PER SERVING · TIME 275M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 4h
- Sodium
- 936mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1527mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.