Ingredients
For the Chicken and Sauce
- 2 teaspoons toasted sesame oil (divided)
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon curry powder
- 5 cloves garlic (chopped)
- 1 small yellow onion (diced)
- 1 tablespoon fresh grated ginger
- 3 tablespoons natural peanut butter
- 1 tablespoon fish sauce (optional)
- 3 tablespoons low sodium soy sauce (or tamari)
- 2 teaspoons monk fruit brown sweetener (or brown sugar)
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust to taste)
- 1 cup canned coconut milk
For Garnish and Serving
- ¼ cup chopped roasted peanuts
- Chopped cilantro or scallions
- Lime wedges
- Jasmine rice, lettuce cups, or cauliflower rice (for serving)
Instructions
- Sauté Aromatics: Heat 1 teaspoon of sesame oil in a skillet over medium-low heat. Add chopped garlic, diced onion, and grated ginger, sautéing for 3 to 4 minutes until softened. Stir in curry powder and cook another 1 to 2 minutes to release the spices’ aroma. Transfer this mixture into a 6-8 quart slow cooker.
- Prepare Sauce and Add Chicken: To the slow cooker, add the peanut butter, fish sauce (if using), soy sauce, monk fruit sweetener, kosher salt, rice vinegar, sriracha, remaining 1 teaspoon sesame oil, and coconut milk. Whisk to combine thoroughly. Nestle the chicken breasts into the sauce and coat evenly.
- Slow Cook: Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours until the chicken is fully cooked and tender enough to shred. Periodically scrape down the sides of the slow cooker to incorporate all flavors.
- Shred Chicken and Continue Cooking: Remove chicken breasts and shred into bite-sized pieces using forks. Return shredded chicken to the sauce in the slow cooker, stir to combine, then set to low and cook an additional 15 minutes to allow the chicken to absorb the sauce.
- Serve: Spoon the peanut chicken over jasmine rice, cauliflower rice, or use lettuce cups as a fresh, low-carb option. Garnish with chopped roasted peanuts, cilantro or scallions, and lime wedges for squeezing on top.
Notes
- You can substitute soybean or regular brown sugar if monk fruit sweetener is unavailable.
- Adjust sriracha to your preferred spice level or omit if you prefer no heat.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit chopped peanuts garnish.
- Leftovers store well in an airtight container in the refrigerator for 3-4 days.
- This recipe works well with chicken thighs if you prefer darker meat.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten Free
