This straightforward Gradual Cooker Thai-Impressed Peanut Rooster simmers in a creamy peanut-coconut sauce with lime, ginger, garlic, and curry spices. It’s high-protein and family-friendly.
Gradual Cooker Thai-Impressed Peanut Rooster
When my weekdays get hectic, I really like utilizing my sluggish cooker for easy, flavorful dinners that mainly make themselves. I do know you all love sluggish cooker recipes, so I feel you’ll love this Gradual Cooker Thai-style Peanut Rooster. It’s all the things I need in a weeknight—creamy, barely candy, somewhat spicy, and full of protein. It simmers all day in a peanut-coconut sauce till the rooster is tender and saucy sufficient to spoon over rice to meal prep some bowls, over noodles or veggies. When you love my Peanut-Braised Rooster Breasts or Peanut Noodles with Rooster, this one is true up your alley.
Why This Recipe Works
I examined this recipe a couple of occasions to get the flavour stability excellent. I drew inspiration from the contact of curry powder in my Air Fryer Rooster Satay in my Skinnytaste Air Fryer Dinners cookbook. Including that heat spice right here made the sauce extra layered and helped this sluggish cooker model stand out. It’s the sort of small tweak that turns a easy weeknight meal into one thing crave-worthy.
- Arms-off: The sluggish cooker does all of the work when you’re away, making it excellent for busy weekdays.
- Excessive-protein: Made with lean rooster breast and a peanut-coconut sauce that provides satisfying richness with out being heavy.
- Balanced flavors: It’s the traditional Thai-inspired combo of candy, salty, spicy, and tangy.
- Household-friendly: Gentle sufficient for teenagers however straightforward to customise with warmth for adults.
- Meal-prep prepared: Tastes even higher the subsequent day.
Components You’ll Want
Learn extra beneath about all of the substances for this creamy peanut rooster. See the recipe card beneath for the precise measurements.
- Boneless, Skinless Rooster Breasts are a lean supply of protein.
- Curry Powder for depth
- Aromatics: Diced onion, chopped garlic, grated ginger
- Pure Peanut Butter incorporates solely peanuts and salt.
- Fish Sauce provides depth, however you possibly can depart it out when you favor.
- Low-sodium Soy Sauce for umami taste
- Sweetener: I used brown monk fruit for sweetness, with zero energy and nil internet carbs.
- Kosher Salt enhances the flavors.
- Rice Vinegar’s acidity balances the richness.
- Sriracha for spiciness. Add kind of relying in your warmth choice.
- Coconut Milk for creaminess with out dairy
- Garnish: Peanuts, cilantro or scallion, and lime wedges
Methods to Make Gradual Cooker Peanut Rooster
Sautéing the aromatics intensifies their taste, enhancing your entire dish. After that fast step, combine all the things within the crock pot and set it to sluggish cook dinner. See the recipe card on the backside for printable instructions.
- Sauté the aromatics in sesame oil over medium-low warmth. Add the curry powder, cook dinner for a minute, then switch to the sluggish cooker.
- Make the Thai peanut sauce: Whisk collectively the peanut butter, fish sauce, soy sauce, monk fruit, salt, rice vinegar, remaining sesame oil, and coconut milk within the crockpot. Add the rooster and coat it with the sauce.
- Gradual cook dinner the peanut rooster on excessive for two to three hours or on low for 4 to six hours.
- Shred the rooster. Take away it from the pot and use 2 forks to shred it. Then, return it to the sluggish cooker, mixing it into the sauce, and cook dinner on low for quarter-hour.
Variations & Substitutions
- Protein: Make this crockpot peanut rooster with boneless, skinless thighs and cook dinner for a similar period of time.
- When you’re allergic to peanuts, substitute peanut butter with almond or sunflower butter.
- Make it gluten-free: Substitute soy sauce with tamari.
- Sweetener choices: Swap monk fruit with honey or brown sugar.
- No rice vinegar? Use apple cider vinegar.
- When you solely have lite coconut milk, you should utilize it, however the sauce won’t be as thick and creamy.
- Maintain it gentle and omit the sriracha.
Serving Options
- I prefer to serve this wholesome peanut rooster in lettuce wraps, rice bowls, or noodle bowls, and prime it with peanuts, cilantro, and scallions. Jasmine rice and rice noodles are nice, or you should utilize cauliflower rice for a low-carb possibility.
- For extra garnish concepts, attempt it with Thai basil or sliced Fresno or jalapeño peppers. If you’d like extra greens, add sliced cucumbers, edamame, snap peas, or shredded carrots.
- When you don’t need to make a rice or noodle bowl, you could possibly serve the rooster and peanut sauce over roasted broccoli or cauliflower.
Make-Forward & Storage
Since this peanut rooster reheats properly, it’s an excellent make-ahead dinner possibility.
- Refrigerate leftover rooster for as much as 4 days.
- Freeze it in hermetic containers for as much as 3 months.
- Reheat: Thaw it within the fridge in a single day, then microwave till heat.
Extra Gradual Cooker Rooster Recipes You’ll Love
Yield: servings
Serving Measurement: 3 /4 cup rooster
- 2 teaspoons toasted sesame oil, divided
- 1 ½ kilos boneless skinless rooster breasts
- 1 tablespoon curry powder
- 5 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 tablespoon contemporary grated ginger
- 3 tablespoons pure peanut butter
- 1 tablespoon fish sauce, optionally available
- 3 tablespoons low sodium soy sauce, or tamari
- 2 teaspoons monk fruit brown sweetener, or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha, add extra when you prefer it spicy
- 1 cup canned coconut milk, I used Thai Kitchen
- ¼ cup chopped roasted peanuts, for garnish
- Chopped cilantro, or scallions, for garnish
- Lime wedges, for serving
- Jasmine rice, lettuce cups, or cauliflower rice, for serving
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Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low warmth and saute till mushy, 3 to 4 minutes. Add the curry powder and proceed cooking 1 to 2 minutes. Switch to a 6-8 quart sluggish cooker.
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Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly mix. Add the rooster and coat properly.
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Prepare dinner on excessive for two to three hours, or low 4 to six hours, till the rooster is cooked by and shreddable. Scrape down the perimeters of the sluggish cooker as needed.
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Take away the rooster and shred it into bite-size items. Return the rooster to the sauce and stir to mix. Flip the sluggish cooker right down to low and proceed to cook dinner for an extra quarter-hour, so the rooster can take up the sauce.
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Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the rooster.
Final Step:
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- Makes about 4 cups
- Further garnish options – Thai basil, sliced Fresno or jalapeño
Serving: 3 /4 cup rooster, Energy: 315.5 kcal, Carbohydrates: 9 g, Protein: 31 g, Fats: 18 g, Saturated Fats: 7.5 g, Ldl cholesterol: 83 mg, Sodium: 541.5 mg, Fiber: 2.5 g, Sugar: 2.5 g
