Ingredients

Gathering your ingredients is the first step to infusing this dish with the love and care it deserves. Here’s what you’ll need:

1 ½ pounds boneless, skinless chicken thighs
1 cup creamy peanut butter
1 can (14 oz) coconut milk
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon red pepper flakes (adjust to taste)
½ cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Chopped peanuts (for garnish)

If you’re missing any ingredients, don’t fret. You can substitute chicken breasts for thighs if that’s what you have on hand, and if you prefer a milder dish, simply reduce the red pepper flakes. The key here is to make this recipe your own, much like how I learned to adapt recipes while helping my abuela in the kitchen.

Instructions

Let’s get cooking! Follow these steps to bring this dish to life in your kitchen:

Season the chicken thighs with salt and pepper, then place them in the slow cooker.
In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, red pepper flakes, and chicken broth until smooth.
Pour the peanut sauce over the chicken thighs, ensuring they’re well coated.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Before serving, taste and adjust the seasoning if necessary. If the sauce is too thick, you can thin it out with a bit more chicken broth.
Garnish with fresh cilantro and chopped peanuts before serving.

I vividly remember the first time I made this dish for Marco—it was a rainy day in Charleston, and the comforting aroma that filled our home was simply divine. Cooking this meal always reminds me of the patience and joy I learned in my grandmother’s kitchen.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International