Description
-
Crockpot Thai Peanut Chicken is a mouthwatering dish that’s as easy to make as it is flavorful! Tender chicken slow-cooked in a rich and creamy peanut sauce with hints of lime, ginger, and soy. Serve it over rice or noodles for a complete meal that everyone will love. This dish is a perfect balance of sweet, savory, and spicy!
Ingredients
-
2 lbs boneless, skinless chicken breasts or thighs
-
1/2 cup peanut butter (creamy or chunky)
-
1/4 cup soy sauce (or tamari for gluten-free)
-
2 tablespoons honey
-
2 tablespoons rice vinegar
-
1 tablespoon fresh lime juice
-
2 garlic cloves, minced
-
1 tablespoon freshly grated ginger
-
1/2 teaspoon red pepper flakes (optional, for heat)
-
1/2 cup coconut milk (or regular milk for a lighter version)
-
1 tablespoon sesame oil (or vegetable oil)
-
1/4 cup chopped green onions (for garnish)
-
2 tablespoons chopped peanuts (for garnish)
-
Fresh cilantro leaves (for garnish)
-
Rice or noodles (for serving)
Instructions
-
Prepare the sauce:
In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, red pepper flakes (if using), and coconut milk until smooth and well combined. -
Place the chicken in the crockpot:
Lay the chicken breasts or thighs in the bottom of the crockpot. Pour the prepared peanut sauce over the chicken, ensuring it’s evenly coated. -
Cook the chicken:
Cover the crockpot and cook on low for 4-6 hours, or until the chicken is tender and fully cooked through. If you’re using chicken breasts, be sure to check for doneness at 4 hours. -
Shred the chicken:
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce to soak up the flavor. -
Serve:
Serve the Thai peanut chicken over a bed of rice or noodles. Garnish with chopped green onions, peanuts, and fresh cilantro for extra flavor and crunch. Enjoy!
Notes
-
Make it spicier: Add more red pepper flakes or a small chopped chili pepper for a spicier version.
-
For a richer sauce: If you want a thicker, richer sauce, you can add a little extra peanut butter or coconut milk towards the end of cooking.
-
For a vegetarian version: Swap the chicken for tofu or tempeh, and adjust the cooking time accordingly.
-
Make ahead: This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai-Inspired, Asian
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 60mg