The benefit of a slow cooker is that it does almost all the work for you, so why not lean in? In this kid-friendly recipe, peanut butter (use the standard stuff, like Skippy or Jif, rather than a “natural” variety, for best results) thickens and flavors a simple sauce for delightfully tender boneless, skinless chicken thighs. A big squeeze of lime juice to finish this rich, nutty dish is crucial for balance and bite, while thinly sliced scallions and jalapeños add some freshness and crunch. Pro tip: For a totally hands-off meal, enlist your rice cooker to make the side.
What you’ll need
CrockPot Slow Cooker
$100 $75 At Amazon
Maesri Red Curry Paste (Pack of 4)
$15 At Amazon
Recipe information
Total Time
10 minutes (plus 5 hours for slow cooking)
Yield
6 servings
Ingredients
⅓
¼
2
2
2
2
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Whisk together ⅓ cup soy sauce, ¼ cup unseasoned rice vinegar, 2 Tbsp. honey, and 2 Tbsp. red curry paste in a slow cooker. Pat 2 lb. skinless, boneless chicken thighs (about 8), halved crosswise, dry with paper towels; sprinkle all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Place in slow cooker and turn to coat. Cover and cook chicken on low until tender, about 5 hours.
Step 2
Using tongs, transfer chicken to a medium bowl. Whisk 1 cup peanut butter into sauce and drizzle over chicken. Top with sliced scallions, sliced jalapeños, and crushed salted roasted peanuts if desired. Serve with steamed rice and lime wedges.