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.
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What you’ll need
CrockPot Slow Cooker
$119 $80 At Amazon
Maesri Red Curry Paste (Pack of 4)
$12 $11 At Amazon
Recipe information
Total Time
10 minutes (plus 5 hours for slow cooking)
Yield
6 servings
Ingredients
Special Equipment
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.
Recipe notes
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