Thai Peanut Butter Chicken


I remember the first time I made this recipe and Jim called me from work to ask me what we were having for dinner. When I told him we were having peanut butter chicken he asked me if I lost my mind. Now he asks me just about every week when we are having this again. I have made this many times for guests and they are always shocked that this it is made with peanut butter. It has such a smooth and amazing taste.


  • 1 1/2 pounds boneless, skinless chicken thighs (cut in chunks)
  • 1/2 cup smooth peanut butter
  • 1 red bell pepper, seeded and sliced
  • 1 large onion, chopped
  • 1 tablespoon ground cumin
  • 1 lime, juiced
  • 1/4 cup gluten-free soy sauce
  • 1/2 cup chicken broth

Directions: Use a 4 quart slow cooker (my favorite). Put the chicken in the bottom of your slow cooker. Add the peanut butter. Toss in the vegetables,and cumin. Squeeze in lime, and add the soy sauce ans chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Serve over brown or white rice.

Little Debbie’s Tip: I tried this recipe using natural peanut butter and it tasted like something was missing. If you choose to use natural peanut butter then I would recommend adding a little more soy sauce.

Credit: Stephanie O’dea (More Make It Fast, Cook It Slow)


4 thoughts on “Thai Peanut Butter Chicken

  1. Pingback: 4th of July Recipes « Little Debbie's Kitchen

  2. So good, made it for some friends and everyone went back for seconds! This recipe is a keeper – thanks for sharing!

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