Slow Cooker Thai Creamy Peanut Chickpea Stew

Recipe inspired by @dinnerthendessert

 1 (13.5 oz) can unsweetened coconut milk
 ½ cup unsweetened organic creamy peanut butter
 2 tbsp coconut aminos
 2 tbsp honey
 1 tbsp rice wine vinegar
 1 tbsp minced ginger
 3 cloves minced garlic
 1 (12 oz) package frozen riced cauliflower
 1 (15 oz) can chickpeas
 Optional: 1 lb chicken breast, cut into cubes
 Optional: chopped peanuts and cilantro as garnish

1

Add all ingredients (except garnishes) to slow cooker and stir to combine.

2

Cover and cook on high for 3 hours or low for 4-5 hours. Enjoy (over quinoa if possible)!

Ingredients

 1 (13.5 oz) can unsweetened coconut milk
 ½ cup unsweetened organic creamy peanut butter
 2 tbsp coconut aminos
 2 tbsp honey
 1 tbsp rice wine vinegar
 1 tbsp minced ginger
 3 cloves minced garlic
 1 (12 oz) package frozen riced cauliflower
 1 (15 oz) can chickpeas
 Optional: 1 lb chicken breast, cut into cubes
 Optional: chopped peanuts and cilantro as garnish

Directions

1

Add all ingredients (except garnishes) to slow cooker and stir to combine.

2

Cover and cook on high for 3 hours or low for 4-5 hours. Enjoy (over quinoa if possible)!

Slow Cooker Thai Creamy Peanut Chickpea Stew

2 Comments

  1. This was very yummy, thank you! Question though: I didn’t have time to do it in the slow cooker so did it over the stove – but it burned even on the lowest setting. Any thoughts on how I can make this on the stove without it burning?

    1. Hi! So glad you liked the recipe… but ahh so sorry it burned! The issue may be that there’s not enough liquid so it’s burning the peanut butter. You can try adding more coconut milk, or maybe even baking it at 350F in the oven instead of using the stove. We’ve only tried it in the slow cooker but I’ll see if I can replicate it on the stovetop to see what the issue is! Hope this helps 🙂

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