I've always been skeptical of slow cooker recipes that are traditionally cooked in a wok, since the cooking methods are total opposites. Eventually, my curiosity won out and I decided to try one. While it might not be the most authentic way to make a Thai dish, the flavours had a long time to come together, which made a great sauce for the chicken. Vegetables that are often used in stir fries, like broccoli, cauliflower or bok choy, don't hold up well in the slow cooker, so I chose to only use peppers and green onions. If you'd like to add more veggies, celery, carrots or parsnips would also make a good addition to the slow cooker. I served this over brown rice, but rice noodles would also work.
1kg boneless skinless chicken breast
1 red bell pepper, julienne
1 yellow bell pepper, julienne
4 stalks green onion, diced
1 garlic clove, minced
1/2 cup blanched, unsalted peanuts, finely ground (or use chunky peanut butter)
400mL can coconut milk
2 tbsp chili-garlic sauce
1/4 cup low sodium soy sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp sesame oil
Black pepper, to taste
Place sliced bell peppers on the bottom of the slow cooker pot. Add chicken breasts on top of the peppers. Sprinkle green onions and garlic on top of the chicken.
In a bowl, combine ground peanuts, coconut milk, chili-garlic sauce, soy sauce, brown sugar, oyster sauce, sesame oil and black pepper. Whisk to combine ingredients, then pour over chicken breasts. Cover with lid and cook for 4 hours on high.
When cook time is complete, break chicken breasts into chunks with a wooden spoon. Serve over rice or noodles.