Slow Cooker Thai Pineapple Peanut Chicken is an easy family dinner idea you’ll make again & again. If you love Thai peanut butter sauce, this is a favorite!
Who loves peanut butter? It’s a favorite in our house, but then again, you could probably figure that out if you are a regular reader here. Our love for peanut butter is the main reason I love participating in the monthly peanut butter bash challenge each month. Usually, we make some over the top sweets. But this month our mystery pairing is Ginger. I know that it seems like an odd pairing to put peanut butter & ginger together. But did you know that there are a lot of Asian dishes that combine the two quite often? Many of our favorite dinner dishes use this pairing & it’s oh so delicious, like this Slow Cooker Thai Pineapple Peanut Chicken.
Slow Cooker Thai Pineapple Peanut Chicken
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This slow cooker recipe has a few more steps than my usual “dump & go” recipes I gravitate towards. But I promise you it’s worth it, especially when we are talking about the yumminess of peanut butter sauce. The sweetness of the pineapple & the peanut butter with the chicken is perfect. It’s sure nice to be able to make Thai cuisine whenever I want because it’s sure hard to find up here in North Idaho.
Just look at how yummy that looks!
Slow Cooker Thai Pineapple Peanut Chicken
Slow Cooker Thai Pineapple Peanut Chicken
Ingredients
- 3-4 boneless skinless chicken breasts cut into bite-sized pieces
- 1-1/2 cups pineapple chunks
- 3 sweet peppers - diced
- 1 red bell pepper - diced
- 1 cup coconut milk
- 2/3 cup creamy peanut butter
- 3 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 3 tsp soy sauce
- 2 tbsp minced garlic
- 1 tsp ground ginger
- 1/3 cup lightly salted peanuts finely chopped for garnish
- 2 tbsp chives sliced thin optional for garnishing
Instructions
- Add the chicken, pineapple and peppers into slow cooker & spread out evenly.
- In a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, ginger, garlic & whisk to combine.
- Place bowl in microwave and heat on high power for 30-seconds, (make sure the bowl is microwave-safe.)
- Pour mixture over the chicken.
- Cook covered on high for about 3 hours or on low for about 5 hours.
- Serve over white rice.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
If you love Thai peanut butter sauce, this will surely be your new favorite dish.
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
–>>Here are more Peanut Butter & Ginger Combos<<--
Join us in the peanut butter fun over at The Peanut Butter Recipe Box Facebook Group! We would love to see you there! Check out the recipes we made while you’re at it!
Peanut Butter Gingersnap Cookie Balls from Cookie Dough and Oven Mitt
Vegan Peanut Butter Ginger Cookies from The Queen of Delicious
No Bake Peanut Butter Ginger Chocolate Chip Granola Bars from Bake Then Eat
Looking for more great dinner ideas?
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To see where I am linking today- visit HERE
Tamar says
Oh yum!! Must try this!!!
ps come join Little Things Thursday!
Carol says
I’m so hungry now, everyone is posting food – Your dish looks fab!
Melinda says
Is this canned coconut milk?
Gina Kleinworth says
Hi Melinda – we used the boxed kind like this one here http://amzn.to/2r16Nz3 I believe it’s the same as the can.
Miz Helen says
Congratulations!
Hope you have enjoyed your new Red Plate and your feature at Full Plate Thursday this week. We pinned your post to our features board and thanks so much for sharing it with us!
Miz Helen
Alison says
Hi there!
The recipe says “1 cup cup cornstarch” – is 1 cup accurate? Or is there a typo?
Thank you!
Gina Kleinworth says
Hi Alison- I know it seems like a lot. We started with 1/2 cup & ended up increasing it based on how thick we wanted the sauce. You could start with 1/4 cup & increase as desired.
Deanne says
I noticed someone mentioned in comments cornstarch but I don’t see cornstarch in the recipe? I hope I didn’t miss anything. Thank you!
Gina Kleinworth says
No – that was from 3 years ago – the recipe has been reworked & updated since then. Thanks for checking.
Brittany says
I’m like substituting honey with tamarind sauce!