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Chicken in Coconut Peanut Sauce

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Total Time
Prep: 15 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Sheila Joan Suhan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2023

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Chicken in Coconut Peanut Sauce

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Prep Time 15 min
Cook Time 5 hours
Yield 6 servings

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup creamy peanut butter
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium onion, finely chopped
  • 2 to 3 jalapeno peppers, seeded and finely chopped
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 12 boneless skinless chicken thighs (about 3 pounds)
  • Minced fresh cilantro
  • Hot cooked rice, optional
Text Ingredients

Directions

  1. In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

Nutrition Facts

2 chicken thighs with 1 cup sauce: 559 calories, 31g fat (10g saturated fat), 151mg cholesterol, 865mg sodium, 22g carbohydrate (14g sugars, 4g fiber), 50g protein.

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