Low-FODMAP Slow Cooker Thai Peanut Chicken; Gluten-free, Dairy

Low fodmap chicken slow cooker recipes

Low-FODMAP Slow Cooker Thai Peanut Chicken. To me, this sounded like dessert for dinner.

I’m crazy about peanuts, I love Thai food (try my low-FODMAP Pad Thai perfection recipe), and my slow cooker is the best invention of all time! (see my list of slow cooking recipes with low FODMAP content)


don’t know where this low-FODMAP Thai peanut chicken has been all my life, but I know I can’t live without it now. Enjoy it over gluten-free noodles low in FODMAP or rice.

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general chicken Or check out over 400 recipes lower on FODMAP on the blog. IBS friendly!

Be Healthy and Happy


Rachel Pauls, MD

P.S. Check out my new cookbook for over 100 low FODMAP recipes, a low FODMAP meal plan, FODMAP tips, and everything you need! It’s the BEST!

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the low FODMAP IBS solution

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Although this recipe has not been laboratory tested, a single serving should be low in FODMAP based on ingredients *using FODMAP data available at the time of publication

Servings: 4 Preparation



minutes Cooking time: 2-5 hours in slow

cooker Total time: 2-5 hours (depending on slow cooker settings) 10 minutes 5

or 6-quart slow cooker Ingredients

  • 1 tablespoon and 2 teaspoons garlic-infused olive oil; divided The
    • infused oils have all the flavor and have no FODMAPs! A great way to add flavor to your food. Check out my top 11 low FODMAP tips for why!
  • 1 pound (16 ounces) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon salt, more to taste 1/

  • 4 teaspoon pepper
  • , more to taste 2/

  • 3 cup all-natural, salted, or unsalted soft peanut butter (if using no salt, you may want to add more salt to the recipe
  • ) 1 cup canned coconut milk (whole)

    • About 1/2 can, be sure to stir or shake the milk to make sure the cream is distributed
    • 2

    • ounces is a low FODMAP serving
    • 1/

  • 3

  • cup light corn syrup
  • 2 tablespoons rice vinegar No “

    • seasoned” rice vinegar; since the seasoned variety has added sugar
    • This is also known as rice wine vinegar

    2 tablespoons of juice

  • squeezed fresh lemon (about 1 lemon); do not substitute concentrates
  • 3/

  • 4 teaspoon sesame oil
  • 1

  • teaspoon ground ginger, more to taste
    • I used about 2 teaspoons, as I like the extra flavor of ginger


  • /3 cup (about 5 tablespoons) of soy sauce or gluten-free soy sauce (try selecting one without onion or garlic); I prefer 2 tablespoons low sodium is a
    • low portion in FODMAP
  • A pinch of cayenne pepper, in addition to taste
    • You can also use a couple of drops of hot sauce, if you like a little kick
  • 1 cup (195 g) shredded zucchini
    • The zucchini will soften and almost dissolve in the sauce. If you’d rather keep it thick, cut it into strips instead of crushing it
    • 1

    • /3 cup (65
    • g) is a low FODMAP serving

    • This is about 1 medium zucchini 1

    red or green pepper (100 g) cut into thin, long strips

    • FODMAPs are higher in red pepper than green pepper according to recent updates from Monash. If you have trouble tolerating fructose, we suggest green pepper
  • 1 teaspoon cornstarch (optional)
  • To serve: Chopped
    • cilantro Chopped
    • or whole peanuts
      • Peanuts contain only FODMAP traces, enjoy according to your personal tolerance 4 cups low FODMAP
    • noodles, gluten-free, cooked and drained
      • Rice noodles only have FODMAP traces, so you can enjoy this type freely. For other gluten-free pastas (see my low-FODMAP grocery shopping blog for tips), one serving is 145 grams of cooked pasta. This amount varies depending on your style of noodles, but is about 1 cup of cooked pasta You
      • can also use your favorite rice or quinoa, prepared, to serve.
      • Wait until just before serving to cook this item

How to use

  • Place 1 tablespoon of infused oil at the bottom of your
  • slow cooker

  • Add the diced chicken to the slow cooker, Season with salt and pepper
  • In a medium bowl, whisk coconut milk, peanut butter, corn syrup, rice vinegar, sesame oil, lemon juice, soy sauce, 2 teaspoons oil, garlic-infused oil and spices (you may need a dip blender)
  • Pour the sauce over the chicken to cover Simmer
  • for

  • 4-5 hours or high for 2-3 hours
  • About an hour before finishing, Add the grated zucchini and red pepper, stir to combine
  • Once cooking is finished, taste the sauce and adjust the seasoning to your preference.
    • If you prefer a little more heat, add more cayenne. For a touch of sweetness, consider more corn syrup or
    • a teaspoon of brown sugar If you want the sauce to

    • be thicker, remove about 3 tablespoons of the sauce to a small bowl and add the optional teaspoon of cornstarch. Beat to dissolve the cornstarch, then return this sauce to the slow cooker and let it simmer for about 10-15 minutes more
  • Serve over noodles or rice and garnish each serving with cilantro and chopped peanuts

Printable version

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