Slow Cooker Thai Peanut Chicken is a creamy, peanut flavor infused chicken that is served over thick, rich noodles. Easy to make in just a couple steps adding all the ingredients together letting the slow cooker do the work for you! Enjoy the smells that will fill your home while cooking during the day.
Slow Cooker Thai Peanut Chicken
Dang this was so good! My little 8 year old said this was one of the best chicken dishes that I have made. Do you wanna hear the best part? It has 1 cup of zucchini in it and red pepper in it and he couldn’t even tell! I love being able to trick kids into eating veggies and having them actually love it. This dinner was a success. Well for most of us. The pickiest 4 year old wouldn’t even try a bite. What am I going to do with that boy? And when will he learn that my cooking isn’t horrible!
How Do You Make Slow Cooker Thai Peanut Chicken?
- Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and ½ cup of cilantro.
- Serve over noodles and garnish with remaining cilantro and peanuts.
Can you make Thai Peanut Chicken ahead?
Yes! You can make the sauce one week ahead to start prepping for it the next day. Add the chicken and follow the instructions according to the recipe card. It can be stored in an air tight container for 3 to 4 days in the fridge and up to 1 month in the freezer.
What type of noodles are best for Thai Peanut Chicken?
I prefer a thicker noodle that soaks up the creamy sauce and usually serve it with fettuccine noodles. The sauce is thicker than most and the fettuccine noodles are able to accurate this meal. Linguine is also a great choice with a lighter touch to the sauce since the noodles are a bit slimmer. Either noodle is a great option for the Thai Peanut Chicken.
What type of Peanut Butter is used?
I like to use a creamy peanut butter for this meal. If you prefer a crunchier/chunky, texture sauce chunky peanut butter would be a great option too.
How do you minced garlic?
- Cut off the tip of the clove
- Crush a clove gently
- Skin should fall off the garlic
- Rough chop the garlic
- Chop the garlic by going back and forth until minced
Note: Garlic Powder is not the same as minced garlic even though they come from the same bulb. This can alter the taste and texture of this dish.
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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