Slow Cooker Thai Peanut Chicken (GF, DF, Low FODMAP)

Slow Cooker Thai Peanut Chicken (GF, DF, Low FODMAP)

Skip the takeaway and make this easy slow cooker Thai peanut chicken instead. Way healthier and much cheaper but still just as delicious. Made with coconut milk, peanut butter, ginger, tamari, rice wine vinegar and fruit syrup.  Perfect for a weeknight dinner or meal prep. 

January is the month for easy meals and this slow cooker Thai peanut chicken doesn’t get much easier.  

Like most people in January am trying to make healthier food choices after over indulging at Christmas. Don’t worry though you don’t need to sacrifice flavour to eat healthier.  

The slow cooker has come out of storage for this month and I forgot how much I enjoy using it. Mine cost around £25 which is money well spent in my eyes.  A simple scroll through Pinterest will give you endless recipes ideas from breakfast to dinner and even dessert. I also have a few recipes on here and am working on lots more. If you have any requests just leave a comment below.  

Slow Cooker Thai Peanut Chicken
For this recipe I used: 
  • Chicken thighs
  • Coconut milk
  • Powdered peanut butter
  • Natural smooth peanut butter
  • Ginger
  • Tamari
  • Rice vinegar
  • Fruit syrup
  • Black Pepper

Serves 4 

Depending on the size of your slow cooker you could double this recipe. The sauce can also be made on its own. It makes for a great salad dressing. 

Slow Cooker Thai Peanut Chicken

To make this meal lower in fat I chose to use Alpro coconut milk instead of tinned coconut milk. Along with using PB fit which is powered peanut butter to reduce the amount of natural smooth peanut butter. You could also swap out the chicken thighs for chicken breast If wanted this be a low-fat meal. Just remember that fat gives flavour. Don’t remove too much of it as it will comprise the overall flavour. 

Need more inspiration the check out these recipes:
Slow Cooker Thai Peanut Chicken

As I said previously this is great for meal prepping and is how I used this. Since am only cooking for myself. This recipe made two lunches and dinners that I paired either potatoes, salad or rice. Adding a different carb is a great with to keep meal prep interesting all week long.  

The Final Result  

Definitely one to add to my weekly meal plan. As this meal keeps well in the fridge the sauce actually thickens up once cooled down. The flavour matures over time as well making this a very tasty versatile meal. 

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes, Also over on Instagram @emmalouisecee for more food and lifestyle content.

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken (GF, DF, Low FODMAP)

Skip the takeaway and make this easy slow cooker Thai peanut chicken instead. Way healthier and much cheaper but still just as delicious. Made with coconut milk, peanut butter, ginger, tamari, rice wine vinegar and fruit syrup. Perfect for a weeknight dinner or meal prep.
Course dinner
Cuisine DF, GF, Low fodmap
Keyword Thai peanut chicken
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Calories 367 kcal

Ingredients

  • 24 grams Powdered peanut butter I used PB fit
  • 20 grams Natural smooth peanut butter I used Meridfian
  • 4 Skin on chicken thighs
  • 1 tbsp Tamari
  • 1 tsp Rice vinegar
  • 5 grams Fruit syrup I used Sweet Freedom
  • 2 tsp Ginger Puree
  • 125 ml Alpro coconut milk
  • Black pepper to taste

Instructions

  1. First made your peanut sauce. In a small bowl add all the ingredients except the chicken thighs. Whisk until well incorporated. 

  2. Next place your chicken thighs in the slow cooker and pour in your peanut sauce. Place the lid on the slow cooker turn on to high for 3 hours and 6 hours on low.

  3. Once time is up check your chicken thighs to ensure they are fully cooked though. 

  4. If you like your sauce to be thicker then add 1 tbsp of cornflour and 1 tsp of water into a small bowl and whisk together. Add this mixture to the slow cooker and leave to simmer until sauce has thicken. 

  5. Serve with either rice, pasta, potatoes or salad and enjoy.

  6. Store any leftovers in a container and once fully cooled down place in the fridge for 3-5 days. 

Recipe Notes

Macros for one portion: 21.5f 4.8c 38.5p

Slow Cooker Thai Peanut Chicken



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