Description
This Crockpot Thai Peanut Chicken recipe is a flavorful and easy slow-cooked dish featuring tender chicken breasts or thighs simmered in a rich, creamy peanut sauce with ginger, garlic, and a hint of spice. Perfect for busy weeknights, it delivers authentic Thai-inspired flavors with minimal prep and maximum taste.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Peanut Sauce
- 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)
Garnishes & Serving
- 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
- You can use either chicken breasts or thighs based on preference; thighs tend to be juicier.
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust red pepper flakes to control the spice level.
- Serve with jasmine rice or rice noodles for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
