Meet your new Thai-inspired weeknight favorite!
There are things my mom did growing up that baffled me. Like the so-called “Mommy Handbook” she’d reference any time I questioned a new rule—except I never actually saw this handbook. I still don’t think it exists, but she stood by it like it was the Constitution.
Then there were the dinner rules. Eat the roasted cauliflower first, and then you can have your brownies. I get the logic now, but at the time, I’d have happily traded every floret for more chocolate. And of course, the Crock-Pot was her holy grail. Crock-Pot BBQ chicken. Crock-Pot Thai peanut chicken. Crock-Pot everything. I didn’t fully appreciate it until I was juggling work, laundry, and a million other things on my daily to-do list.
Safe to say I completely get it now. And when a Crock-Pot recipe turns out something like these Thai peanut butter chicken quinoa bowls, I’m pretty satisfied by that. The chicken is fall-apart tender; the quinoa soaks up all the salty-sweet flavors of the peanut butter, honey, and soy sauce; and the cabbage slaw adds a fantastic cool crunch. Yes, I am fully in my slow-cooker era. You might be too after you try this recipe.
Are Slow-Cooker Thai Peanut Butter Chicken Quinoa Bowls Healthy?
These bowls have plenty to offer. You get protein from the chicken and Greek yogurt, fiber and more protein from the quinoa, and healthy fats from the peanut butter and coconut milk. Quinoa also contains magnesium, iron, and zinc, while the napa cabbage is rich in key vitamins like C, K, and A.
This recipe can be naturally gluten-free if you use tamari instead of soy sauce. You can also make it dairy-free by using a plant-based yogurt.
The Peanut Sauce To End All Peanut Sauces
The sauce is hands-down my favorite component of this dish. It’s not just a peanut sauce—it’s THE peanut sauce.
I truly think it’s the perfect harmony of flavors. It’s rich, toasty, and deep, and it perfectly balances the honey, soy sauce, and peanut butter into a fatty-savory-sweet combo that you’ll want to pour all over everything. In fact, I recommend making a double batch of the sauce. It goes great over roasted vegetables, noodles, or anything else you happen to have on standby.
How Do I Store Leftovers?
Let the chicken and quinoa cool before transferring to an airtight container. Store in the fridge for up to 4 days. You can also freeze portions in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave. Keep the slaw separate for the best texture.
Serving Suggestions
These bowls totally hold their own as a complete, filling meal. But if you want to serve them with some other complementary sides, there’s plenty of leeway. For example, I like to plate up a side of Air-Fryer Sweet Potatoes or Pan-Fried Broccoli to have with my chicken and quinoa bowls. Fried Green Beans or Grilled Corn On The Cob also pair well. For something more refreshing, try this Thai Mango-Avocado Salad With Grilled Sweet Potatoes.
Ingredients
For The Chicken
- 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
For The Bowls:
- 2 cups water
- 1 cup quinoa uncooked
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon sriracha plus extra for garnish
- 1 head napa cabbage roughly chopped
- 1/2 cup fresh cilantro, roughly chopped, plus more for garnish
- pinch salt
For The Garnish:
- Toasted peanuts
Instructions
- In a large, microwave-safe bowl, combine the soy sauce, peanut butter, and honey. Microwave for 1 minute until peanut butter begins to melt. Whisk together until well mixed.
- Whisk the in coconut milk, ginger, and garlic. Place your chicken breasts into the slow cooker and pour the sauce on top. Cook on low for 4 hours.
- Once the chicken has been cooking for 4 hours, remove 2 teaspoons of the sauce and place it into a small bowl. Add the 1 teaspoon of cornstarch to the bowl and whisk until smooth. Pour the cornstarch mixture into the slow cooker, whisking well to incorporate it into the sauce. Cook for another 45 minutes to 1 hour to thicken the sauce.
- While the sauce is thickening, bring the 2 cups of water to a boil. Add in the quinoa, turn down the heat to low and cover the pot. Cook until the water is absorbed, about 15 minutes.
- While the quinoa cooks, stir the Greek yogurt and 1 tablespoon of sriracha together in a small bowl. Set aside.
- In a large bowl, mix together the chopped napa cabbage and 1/2 cup of chopped cilantro. Add in the Greek yogurt and stir until the cabbage is evenly coated. Season with a little bit of salt.
- Remove the chicken from the slow cooker and shred with two forks.
- Divide the quinoa and cabbage mixture between four bowls. Top with chicken, toasted peanuts, and additional cilantro and sriracha, if desired. Drizzle on the remaining peanut sauce and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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