Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

There’s something incredibly comforting about a warm bowl of Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls. I still remember the first time I stumbled upon this recipe. I was looking for something quick yet satisfying to feed my family on a busy weeknight. The idea of tender chicken drenched in a creamy, rich peanut sauce paired with fluffy quinoa struck a chord. As I gathered the ingredients, I couldn’t help but feel excited about the delightful flavor combinations that awaited us. This dish quickly became a favorite in our household, not just for its taste but also for the way it brings everyone together around the dinner table. The best part? It’s all made in a slow cooker, making it a breeze to prepare. Whether you’re looking to impress guests or just enjoy a cozy night in, I promise this dish delivers.

Ingredients You’ll Need for Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

When it comes to cooking, choosing the right ingredients is key to achieving a delicious outcome. The combination of low-sodium soy sauce, natural peanut butter, and light coconut milk in this recipe creates a balanced and flavorful sauce that perfectly complements the tender chicken and fluffy quinoa. Each ingredient plays a critical role in the final dish, ensuring that every bite is satisfying and nutritious.

• 1/4 cup low-sodium soy sauce: Adds a savory depth to the sauce without overwhelming saltiness.
• 1/4 cup natural peanut butter: Provides the rich, creamy base for the sauce, adding essential protein.
• 2 tablespoons honey: A touch of sweetness that balances the savory flavors beautifully.
• 1/2 cup light coconut milk: Adds creaminess and a subtle coconut flavor that enhances the dish.
• 1 teaspoon fresh ginger, grated: Introduces a hint of warmth and spice, making the sauce more aromatic.
• 1/2 teaspoon garlic, minced: A staple in many dishes that adds depth to the flavor profile.
• 1 pound chicken breast, trimmed of fat: The protein source that absorbs the flavors of the sauce, becoming tender during cooking.
• 1 teaspoon cornstarch: Helps to thicken the sauce for a perfect consistency.
• 2 cups water: Needed for cooking the quinoa and helps to infuse flavors.
• 1 cup quinoa, uncooked: A nutritious grain that serves as a base, packed with protein and fiber.
• 1/2 cup plain nonfat Greek yogurt: Adds creaminess and tang, enhancing the overall dish.
• 1 tablespoon sriracha, plus extra for garnish: Brings a spicy kick to the dish, adjustable to your taste.
• 1 head napa cabbage, roughly chopped: A fresh and crunchy element that adds texture.
• 1/2 cup fresh cilantro, roughly chopped, plus more for garnish: Offers a fresh burst of flavor and color.
• pinch salt: Enhances all the flavors in the dish.
• Toasted peanuts: Used as a garnish, adding crunch and a nutty flavor.

How to Prepare Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

Preparing Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls is a straightforward process that results in a comforting meal everyone will love. Just follow these simple steps, and you’ll have a delicious dish ready to serve.

1. Start by gathering your ingredients. In a large, microwave-safe bowl, combine the soy sauce, peanut butter, and honey. Microwave for 1 minute until the peanut butter begins to melt. This melting process will help you whisk the ingredients together into a smooth sauce.
2. Whisk in the light coconut milk, ginger, and garlic until fully incorporated. The mixture should be creamy and slightly thick, filling your kitchen with a delightful aroma.
3. Place your chicken breasts into the slow cooker and pour the sauce over them. Make sure the chicken is well coated with the sauce, allowing it to absorb all those delicious flavors during cooking.
4. Cook on low for 4 hours. As the chicken cooks, it will become incredibly tender and flavorful, making it easy to shred later.
5. After 4 hours, remove 2 teaspoons of the sauce from the slow cooker and place it into a small bowl. Add the cornstarch to the bowl and whisk until smooth. This step is crucial as it will help thicken the sauce.
6. Pour the cornstarch mixture back into the slow cooker, whisking well to incorporate it into the sauce. Continue cooking for another 45 minutes to 1 hour. During this time, the sauce will thicken beautifully.
7. While the sauce is thickening, bring 2 cups of water to a boil in a separate pot. Once boiling, add in the quinoa, turn down the heat to low, cover the pot, and cook until the water is absorbed, about 15 minutes. This step ensures your quinoa is fluffy and perfectly cooked.
8. While the quinoa cooks, stir the plain Greek yogurt and sriracha together in a small bowl. This mixture will be drizzled on top before serving, adding an extra layer of flavor.
9. In a large bowl, mix together the chopped napa cabbage and 1/2 cup of chopped cilantro. Add in the Greek yogurt mixture and stir until the cabbage is evenly coated. Season with a little pinch of salt to enhance the flavors.
10. Once the cooking time is complete, remove the chicken from the slow cooker and shred it using two forks. It should pull apart easily.
11. Divide the cooked quinoa and cabbage mixture between four bowls. Top each bowl with the shredded chicken, toasted peanuts, and additional cilantro and sriracha if desired. Drizzle the remaining peanut sauce over the assembled bowls and enjoy the delicious, comforting meal!

Ways to Adapt This Recipe

If you’re looking to add your own twist to the Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls, consider these suggestions. They can enhance the flavors, add variety, and make it your own!

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
• Freezing: You can freeze the cooked chicken and sauce together for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve with a side of steamed broccoli or stir-fried vegetables for a complete meal.
• Heat Adjustment: Adjust the amount of sriracha to control the spice level; add more for a spicier dish!
• Vegetarian Option: Substitute the chicken with firm tofu for a vegetarian-friendly dish.
• Flavor Boost: Consider adding a splash of lime juice before serving for a fresh zing.

How to Serve Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

Serving Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls is not just about putting food on a plate; it’s about creating a beautiful and satisfying meal experience. Here are some ideas for serving:

• Family Style: Serve the components separately, allowing everyone to customize their bowl with chicken, quinoa, and toppings.
• Meal Prep: Portion out the quinoa and chicken into meal prep containers for easy lunches throughout the week.
• Garnish: Always top with extra cilantro and toasted peanuts for added flavor and texture.
• Freshness: A squeeze of lime juice right before serving can brighten the flavors tremendously.
• Occasions: This dish is perfect for casual family dinners, potlucks, or even a cozy date night at home.
• Seasonal Pairings: In summer, pair with a refreshing cucumber salad to complement the warmth of the dish.

FAQ

Conclusion

The Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls truly stands out for their comforting flavors and effortless preparation. This dish brings together rich, creamy peanut sauce with tender chicken and fluffy quinoa, creating a fulfilling meal that everyone loves. I invite you to try it for yourself; it’s perfect for busy weeknights or whenever you crave something delicious and satisfying. You won’t regret adding this recipe to your rotation!

Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls

The ultimate comfort food, Slow Cooker Thai Peanut Butter Chicken Quinoa Bowls combine creamy, rich flavors with tender chicken and fluffy quinoa. This easy weeknight dinner is not only delicious but also packed with nutrients. Perfect for any occasion, it's a dish you'll want to make tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup low-sodium soy sauce
• 1/4 cup natural peanut butter
• 2 tablespoons honey
• 1/2 cup light coconut milk
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon garlic, minced
• 1 pound chicken breast, trimmed of fat
• 1 teaspoon cornstarch
• 2 cups water
• 1 cup quinoa, uncooked
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon sriracha
• 1 head napa cabbage, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1 pinch salt
• Toasted peanuts

Equipment

• Chef's Knife
• Whisk
• Grater
• Large Pot
• Wooden Spoon
• Slow Cooker
• Mixing Bowl

Method

 

1. Step 1: Start by gathering your ingredients. In a large, microwave-safe bowl, combine the soy sauce, peanut butter, and honey. Microwave for 1 minute until the peanut butter begins to melt. This melting process will help you whisk the ingredients together into a smooth sauce.
2. Step 2: Whisk in the light coconut milk, ginger, and garlic until fully incorporated. The mixture should be creamy and slightly thick, filling your kitchen with a delightful aroma.
3. Step 3: Place your chicken breasts into the slow cooker and pour the sauce over them. Make sure the chicken is well coated with the sauce, allowing it to absorb all those delicious flavors during cooking.
4. Step 4: Cook on low for 4 hours. As the chicken cooks, it will become incredibly tender and flavorful, making it easy to shred later.
5. Step 5: After 4 hours, remove 2 teaspoons of the sauce from the slow cooker and place it into a small bowl. Add the cornstarch to the bowl and whisk until smooth. This step is crucial as it will help thicken the sauce.
6. Step 6: Pour the cornstarch mixture back into the slow cooker, whisking well to incorporate it into the sauce. Continue cooking for another 45 minutes to 1 hour. During this time, the sauce will thicken beautifully.
7. Step 7: While the sauce is thickening, bring 2 cups of water to a boil in a separate pot. Once boiling, add in the quinoa, turn down the heat to low, cover the pot, and cook until the water is absorbed, about 15 minutes. This step ensures your quinoa is fluffy and perfectly cooked.
8. Step 8: While the quinoa cooks, stir the plain Greek yogurt and sriracha together in a small bowl. This mixture will be drizzled on top before serving, adding an extra layer of flavor.
9. Step 9: In a large bowl, mix together the chopped napa cabbage and 1/2 cup of chopped cilantro. Add in the Greek yogurt mixture and stir until the cabbage is evenly coated. Season with a little pinch of salt to enhance the flavors.
10. Step 10: Once the cooking time is complete, remove the chicken from the slow cooker and shred it using two forks. It should pull apart easily.
11. Step 11: Divide the cooked quinoa and cabbage mixture between four bowls. Top each bowl with the shredded chicken, toasted peanuts, and additional cilantro and sriracha if desired. Drizzle the remaining peanut sauce over the assembled bowls and enjoy the delicious, comforting meal!

Notes

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
• Freezing: You can freeze the cooked chicken and sauce together for up to 3 months. Thaw in the fridge before reheating.
• Pairing: Serve with a side of steamed broccoli or stir-fried vegetables for a complete meal.
• Heat Adjustment: Adjust the amount of sriracha to control the spice level; add more for a spicier dish!
• Vegetarian Option: Substitute the chicken with firm tofu for a vegetarian-friendly dish.
• Flavor Boost: Consider adding a splash of lime juice before serving for a fresh zing.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.