Crockpot Thai Peanut Chicken
September 3, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 1/2 lbs) Chicken breast or thighs, boneless skinless
- (1 cup) Coconut milk, canned
- (3 cloves) garlic cloves, minced
- (1 tbsp) Ginger, minced
- (3/4 cup) Peanut Butter, creamy or crunchy
- (2 tbsp) Honey
- (1 tbsp) Lime juice
- (3 tbsp) soy sauce low sodium
- (2 tbsp) rice wine vinegar
- (1/2 tsp) red pepper flakes
- Cooked rice or rice noodles, for serving
- (2 tbsp of each) Cornstarch mixed with 2 tbsp (for thickening)
- Fresh cilantro for garnish
Directions
Instructions:
1. Make the sauce:
In a bowl, whisk together:
- Coconut milk
- Peanut butter
- Soy sauce
- Honey
- Rice vinegar
- Garlic
- Ginger
- Red pepper flakes
- (Add chicken broth if you prefer a thinner sauce.)
2. Add to crockpot:
- Place the chicken in the slow cooker.
- Pour the peanut sauce over the top, coating evenly.
3. Cook:
- Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until chicken is fork-tender.
4. Shred or chop:
- Remove chicken and shred or cut into chunks. Return to the crockpot and stir into the sauce.
5. Finish & serve:
- Taste and adjust seasoning — add more soy, lime juice, or chili for balance.
- Serve over jasmine rice, noodles, or in lettuce wraps.
- Garnish with:
- Chopped peanuts
- Fresh cilantro
- Green onions
- Lime wedges
- Add veggies during the last hour: red bell pepper, snap peas, or carrots.
- Want it creamier? Stir in an extra splash of coconut milk before serving.
- Use almond butter if allergic to peanuts.
