Crock Pot Chicken Peanut Curry

 This has, since the beginning of its making three years ago, been a favorite in my family… for gatherings big and small, this dish has become a household staple.  Overtime, it’s seen a few changes, but the basic flavors have stayed the same.  The changes have been minor… some ingredient-swapping for nutrition’s sake; I swapped out Dr. Braggs liquid aminos for tamari (or coconut aminos if you have that instead), the light coconut milk is now delicious full-fat coconut milk (may sound funny to some- read more in my “philosophy” of food if you’d like to learn why I prefer full-fat), and the honey is now raw honey, which is my sweetener of choice these days!  These are all small changes that make it a more nutritious recipe for my liking.  I’ve loved learning so much about nutrition the last few years of blogging… even more, I’ve loved watching my cooking change as new knowledge finds it way into my kitchen.  :)


There’s this little Thai restaurant in Missoula, Montana (for being so far removed from everything, Missoula has some amazing food… how I miss it so).  It’s called Sa-Wa-Dee.  Every Wednesday afternoon, there’s “Out to Lunch,” an outdoor community event with booths set up from loads of local restaurants, live music, and lotsa good eating and yapping (did I mention it’s right downtown on the river- sigh- beautiul).  Needless to say, it’s a great lunch-break escape!  I’m not normally super ritualistic when it comes to dining- I like to switch things up- but when it comes to “Out to Lunch” (and it’s cousin “Dinner in the Park”), I am very ritualistic.  I always go to Sa-Wa-Dee for their chicken peanut curry when I’m in town.  It’s so so good.  So, I am paying homage to that with this…


I was sitting around one day thinking of how I wanted something from the Crock Pot for dinner… ’cause nothing gets that soft, fall-apart texture like the Crock Pot.  Then instantly, I began drooling… well, not literally, ew.  But I definitely was in food-dream fantasy land.  Sa-Wa-Dee’s chicken peanut curry suddenly came to mind… the thought alone was enough to bring a smile to my face.  So off to the store I went for some chicken.  Luckily, I had pretty much everything else I wanted right here at home.  With a swiftness, I began conjuring up the flavors I thought would create that same yumminess that I craved from “Out to Lunch.”  Voila… we had dinner.  And to my surprise, I actually nailed it pretty well… got just what I was craving.  Topped it off with cilantro, basil, toasted cashews (instead of peanuts), lime, and some Sriracha…. I was in food heaven.  It’s seriously melt-in-your-mouth good.  So… I’ve been making this dish ever since, and every time it brings me back home to Montana.  ♥


Serves 4


4 pieces chicken, boneless/skinless- breasts or thighs (I used both)

2 cups coconut milk (not light)

1 tsp curry powder

1 tsp red Thai curry paste

1/2 tsp honey (I prefer raw)

1/8 tsp red pepper flakes

2 tbsp peanut butter (or almond or cashew butter, if preferred)

2 tbsp tamari (a gluten-free sub for soy sauce… coconut aminos work well, too)

1/2 yellow onion

1/2 red bell pepper

2 large basil leaves, Thai preferably (plus more for garnish)

1/4 cup cilantro (plus for more topping)

1 cup snap or snow peas

*for garnish- lime, cilantro, basil, chives/scallions, and toasted cashews or peanuts

(to toast, heat over med/low heat in a pan for a few minutes until lightly browned and fragrant)

*Sriracha, for an extra kick!



Mix coconut milk, curry powder, curry paste, honey,

red pepper flakes, peanut butter, and tamari together in Crock Pot


Slice red pepper, onion, basil, and cilantro


Add them to the sauce


Stir until well mixed


Place chicken breasts/thighs into sauce…


They should be fully immersed so that liquid covers them


Cover and cook in high for 3 1/2 hours or on low for about 5 1/2

When done, stir it all together- the chicken will fall apart on the spot

Throw in peas just before serving


Serve over cooked rice


Get garnishes ready…


Top the chicken with all of the goodies you want, serve with lime, and enjoy!!

{Add Sriracha if desired}


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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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