Slow Cooker Thai Creamy Peanut Chickpea Stew (Edit recipe)

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Everything goes into the slow cooker at once — no browning, no layering, no second pan. Coconut milk, peanut butter, ginger and garlic do the work, and the frozen riced cauliflower goes in straight from the freezer. Stir it properly before the lid goes on. Peanut butter floats if you don't, and three hours later you find a seam of it sitting on top instead of through the sauce. Serve it over quinoa.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

3 hours

INGREDIENTS

12

Serves: 4

Ingredients

13.5 fl oz Coconut Milk, 1 can, unsweetened
1/2 cup Peanut Butter, unsweetened, organic, creamy
2 Tbsp Coconut Aminos
2 Tbsp Honey
1 Tbsp Rice Wine Vinegar
1 Tbsp Fresh Ginger, minced
3 cloves Garlic, minced
12 oz Cauliflower, Riced, 1 package, frozen
15 oz Chickpeas, 1 can
1 lb Chicken Breast, optional, cut into cubes
2 Tbsp Peanuts, chopped, optional garnish
2 Tbsp Cilantro, chopped, optional garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients (except garnishes) to slow cooker and stir to combine.
Cover and cook on high for 3 hours or low for 4-5 hours. Enjoy (over quinoa if possible)!

Notes

Recipe inspired by @dinnerthendessert.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	940
Fat:	50 g
Carbohydrates:	80 g
Protein:	46 g
Cholesterol:	70 g
Sodium:	435 mg
Fiber:	16 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.