Crockpot Thai Peanut Chicken Recipe
A slow-cooked, creamy peanut chicken dish with a bold Thai-inspired sauce, perfect over rice or noodles for an effortless meal.
Ingredients
For the Chicken & Sauce:
- 1.5 lbs boneless skinless chicken thighs (or breasts, cut into chunks)
- ½ cup peanut butter creamy or crunchy, your call
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes
- ½ cup coconut milk
For Garnish & Serving:
- ¼ cup chopped peanuts
- ¼ cup green onions sliced
- Steamed white rice or noodles
- Fresh cilantro optional, but makes you look fancy
Instructions
Step 1: Prep the Sauce
- In a bowl, whisk peanut butter, soy sauce, honey, vinegar, lime juice, sesame oil, garlic, ginger, and red pepper flakes.
- Slowly mix in coconut milk until smooth.
Step 2: Slow Cook the Chicken
- Place the chicken in the crockpot and pour the peanut sauce over it.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally.
Step 3: Finish & Serve
- Shred or chop the chicken, then mix it back into the sauce.
- Serve over rice or noodles, topped with peanuts, green onions, and cilantro.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 20%
- Magnesium: 18%
- Iron: 15%
- Potassium: 14%
- Niacin: 12%
Pro Tips for the Best Thai Peanut Chicken
- Use chicken thighs for extra tenderness.
- For a thicker sauce, let it cook uncovered for the last 20 minutes.
- Like it spicy? Add more red pepper flakes or a dash of Sriracha.
- Leftovers? Store in an airtight container for up to 3 days and reheat gently.