Slow-Cooked Thai Peanut Chicken

The beautiful thing about slow cooker recipes is that they are so easy. Like, so motha f***in easy.

Hopefully you’re like “yeah, duh,” but if not, I’ll make you a believer. Check this recipe out: Slow-Cooked Thai Peanut Chicken

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Ingredients: Makes approx. 6 servings Edit: I was told recently that this recipe is quite spicy. I’m a fire-breather, so keep that in mind when adding spicy ingredients.

  • 3 lbs of boneless, skinless chicken thighs

  • 1 cup peanut butter, preferably an “all-natural” version (less sugar)

  • 1 cup chunky hot salsa

  • ¼ cup soy sauce

  • ⅛ cup sriracha sauce

  • ⅛ cup lime juice

  • 2 tbsp red pepper flakes

  • 1 tbsp ground ginger

  • optional: 1 green bell pepper, 1 zucchini

  • optional for serving: jasmine rice, cilantro, green onion

Combine everything except the chicken and veggies in a bowl, and stir.

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I know - it doesn’t look the most appetizing. Just try not to look at it for too long, and trust me - it’s delicious.

If you’ve decided to include some veggies, go ahead and chop/slice them up now. Then take all of your chicken, and trim any excess fat or other pieces you don’t want to accidentally put in your mouth. Maybe I’m a bit fussy, but I am always on the hunt to remove weird-gristle-fatty-veiny pieces from my chicken. Once the chicken has been in the slow cooker for 8 hours, it’ll be hard to tell an amazing bite from a weirdo bite, so do yourself a favor now.

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Now, let me introduce you to one of my dearest friends: the slow cooker.

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Hello, friend.

Alright, now take all of those chicken thighs and begin layering in the slow cooker. Distribute the veggies on top of the chicken (if you’ve opted to include)...

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