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Ingredients
-
1
can (13.66 oz) unsweetened coconut milk (not cream of coconut)
-
1/3
cup creamy peanut butter
-
2
tablespoons soy sauce
-
1
tablespoon Worcestershire sauce
-
2
to 5 tablespoons Thai red curry paste (see Tip)
-
2
tablespoons gingerroot, peeled and finely chopped
-
3
cloves garlic, finely chopped
-
12
boneless skinless chicken thighs (about 2 1/2 lb)
-
1
teaspoon salt
-
1/2
cup Gold Medal™ all-purpose flour
-
2
tablespoons vegetable oil
-
2
tablespoons packed brown sugar
-
1
tablespoon lime juice
-
1/4
cup cilantro leaves
-
1/4
cup chopped roasted peanuts
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Make With
Gold Medal Flour
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-
Spray 4-quart slow cooker with cooking spray.
-
In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
-
Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
-
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
-
Transfer to slow cooker, and pour remaining half of sauce over chicken.
-
Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
-
Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.
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620
Calories
37g
Total Fat
47g
Protein
24g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size:
2 Thighs and About 1/3 Cup Sauce
- Calories
- 620
- Calories from Fat
- 330
- Total Fat
- 37g
- 57%
- Saturated Fat
- 17g
- 86%
- Trans Fat
- 0g
- Cholesterol
- 180mg
- 60%
- Sodium
- 1150mg
- 48%
- Potassium
- 720mg
- 21%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 10g
- Protein
- 47g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 2%
- 2%
- Calcium
- 6%
- 6%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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Combining standard ingredients—your jar of peanut butter and bottle of Worcestershire—with a few more specialized, but still widely available, ingredients—curry paste (more on that below), coconut milk and fresh ginger—allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.\n","servingSize":"2 Thighs and About 1/3 Cup Sauce","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/yukUt5P7m0aSEz9I5Qg9Sg_webp_base.webp?v=c426df57\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/yukUt5P7m0aSEz9I5Qg9Sg_webp_base.webp?v=c426df57\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/yukUt5P7m0aSEz9I5Qg9Sg_webp_base.webp?v=c426df57\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Slow-Cooker Thai Peanut Chicken"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Dec 19, 2019"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"can (13.66 oz) unsweetened coconut milk (not cream of coconut)"},{"quantity":"1/3","description":"cup creamy peanut butter"},{"quantity":"2","description":"tablespoons soy sauce"},{"quantity":"1","description":"tablespoon Worcestershire sauce"},{"quantity":"2","description":"to 5 tablespoons Thai red curry paste (see Tip)"},{"quantity":"2","description":"tablespoons gingerroot, peeled and finely chopped"},{"quantity":"3","description":"cloves garlic, finely chopped"},{"quantity":"12","description":"boneless skinless chicken thighs (about 2 1/2 lb)"},{"quantity":"1","description":"teaspoon salt"},{"quantity":"1/2","description":"cup Gold Medal™ all-purpose flour"},{"quantity":"2","description":"tablespoons vegetable oil"},{"quantity":"2","description":"tablespoons packed brown sugar"},{"quantity":"1","description":"tablespoon lime juice"},{"quantity":"1/4","description":"cup cilantro leaves"},{"quantity":"1/4","description":"cup chopped roasted peanuts"}]}],"steps":[{"description":"Spray 4-quart slow cooker with cooking spray."},{"description":"In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. 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","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/gp1L6g8vfEexw_yLi2333w_webp_base.webp?v=b651cb84\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Transfer to slow cooker, and pour remaining half of sauce over chicken.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/y3SUScCIOUabgFSqhwD0xQ_webp_base.webp?v=8d2d7f56\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl."},{"description":"Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/UOrCM56qsEG6uXNfZmnF7A_webp_base.webp?v=e356f961\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"Worcestershire sauce is a savory, fermented condiment made from a base of vinegar, and flavored with anchovies, molasses, tamarind, onion, garlic and other seasonings. It has a tangy flavor, and we use it in this dish, because it has a slight flavor resemblance to the Southeast Asian fish sauce, which has much more pungent flavor and can be more difficult to find on grocery store shelves.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Thai red curry paste is a spicy, flavorful, wet paste that is made of many ingredients that usually include red chile peppers, lemongrass, spices, lime leaves, cilantro and shrimp paste. It’s often used in Thai curry, sauces and marinades. We used the brand Thai Kitchen™ in testing this recipe. It’s important to note that different brands can have wildly ranging heat levels with some being fairly mild (like Thai Kitchen™) and others being fiery hot. For this reason, we recommend tasting the curry paste before deciding how much to use in this recipe. In most cases, the range will be between the recommended 2 to 5 tablespoons, but depending on the particular brand and your personal preferences, that range may vary. We used the top of the range for this recipe, because Thai Kitchen™ is a mild brand. If you’re unsure how much to use, it might make sense to start with a lesser amount. Wondering what to do with the rest of your jar of curry paste? Your fellow home cooks give high ratings to \u003ca href=\u0022https://www.bettycrocker.com/recipes/spicy-asian-turkey-noodle-soup/4dcedf71-6d6d-45a2-9e37-379a5a339d2a\u0022 target=\u0022_blank\u0022\u003eSpicy Asian Turkey-Noodle Soup\u003c/a\u003e, \u003ca href=\u0022https://www.bettycrocker.com/recipes/slow-cooker-thai-coconut-chicken-soup/7cc193b0-0b00-4ff5-9527-ae68db64039b\u0022 target=\u0022_blank\u0022\u003eSlow-Cooker Thai Coconut Chicken Soup\u003c/a\u003e and \u003ca href=\u0022https://www.bettycrocker.com/recipes/thai-red-curry-coconut-chicken/de307a8c-c4c0-4452-9f1b-984eb0792e12\u0022 target=\u0022_blank\u0022\u003eThai Red Curry Coconut Chicken.\u003c/a\u003e Try all three, and you might decide red curry paste is a kitchen staple at your house!\n","category":"Recipe/Ingredient Facts"},{"title":"","description":"Thai cooking is known for big, dynamic flavor. 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It has a tangy flavor, and we use it in this dish, because it has a slight flavor resemblance to the Southeast Asian fish sauce, which has much more pungent flavor and can be more difficult to find on grocery store shelves.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Thai red curry paste is a spicy, flavorful, wet paste that is made of many ingredients that usually include red chile peppers, lemongrass, spices, lime leaves, cilantro and shrimp paste. It’s often used in Thai curry, sauces and marinades. We used the brand Thai Kitchen™ in testing this recipe. It’s important to note that different brands can have wildly ranging heat levels with some being fairly mild (like Thai Kitchen™) and others being fiery hot. For this reason, we recommend tasting the curry paste before deciding how much to use in this recipe. 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