Are you ready for one of those meals everyone in your family will love and takes little time to make? Slow Cooker Thai Chicken Drummies with Peanut Sauce is that real food convenience meal you’re looking for. If you use almond butter in place of peanut butter it is totally whole30 compliant.
You can keep it cooking while you’re running kids to after school activities, or keep it simmering away while your home buried in other projects that you don’t want to interrupt to make dinner. Feel free to experiment with other chicken parts and double the recipe. In that case I would go up to a 6 quart slow cooker.
You only need a few ingredients to make this very yummy slow cooker meal. For the chicken this is all you need:
And for the simple sauce…
Depending on the heat you like, use 1/2 to 1 teaspoon of red curry paste. Mix up a seasoning rub with very few ingredients and rub all over drummies.
I cooked up some Trader Joe’s convenient frozen organic cauliflower rice, made a quick bok choy stir fry and served it up with the this no brainer peanut sauce that is to die for. The hub’s raved.
Oh man, you’re gonna love this! Let me know what you think. Feedback helps everyone, me and my readers.
And BTW…who else is so ready for spring? I can’t believe it’s just a few days away. Bring it on!
Slow Cooker Thai Chicken Drummies with Peanut Sauce (serves 3)
2.5 pounds chicken drumsticks
1 tablespoon fresh lime juice
1/4 cup water
1/2 -1 teaspoon Thai red curry paste
1/4 teaspoon ground ginger
3/4 teaspoon sea salt
1/2 cup smooth natural peanut butter (or almond butter)
1/2 cup water
2 cloves garlic, minced
1/2 teaspoon ground ginger
4 tablespoons coconut amino’s
1/2 teaspoon red boat fish sauce
pinch of red pepper flakes
Make a rub combining red curry paste, ginger powder and sea salt. Rub drummies with paste.
In a 4 quart slow cooker, combine the fresh lime juice and water.
Set seasoned drumsticks over lime mixture.
Cover and cook on low for 5 -6 hours or on high for 2 1/2 – 3 hours.
Not gonna lie-I couldn’t leave these babies alone so I occasionally mixed them, gently, while cooking.
While drummies are cooking, make the sauce. In a small sauce pan combine all sauce ingredients. Cook and stir on a medium low heat until smooth. Do not boil, just heat. Makes about 1 cup. Will keep refrigerated 1 week.
When the chicken is done, remove from cooker with a slotted spoon; discard cooking liquid.
Toss chicken with half of the peanut sauce. If desired, return to slow cooker to keep warm for up to 1 hour.
Right before serving, preheat broiler to high. Prepare a baking sheet with foil or parchment paper.
Place drummies on prepared baking sheet and place under broiler (rack set about 4 1/2 inches below element) for 3 – 5 minutes, or until sufficiently browned.
Serve with cooked and seasoned cauliflower rice and a vegetable stir fry, with peanut sauce on the side.