Name: Crockpot Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: PT-489292H48M20S
Total time: 6 h 15 min
Cuisine: Thai
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 1 cup canned coconut milk, shaken well; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 3/4 cup natural creamy or crunchy peanut butter; 2 tablespoons honey; 1 tablespoon fresh lime juice; 3 tablespoons low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1/2 teaspoon red pepper flakes (adjust to taste); 2 tablespoons cornstarch; 2 tablespoons water; Fresh cilantro, chopped (for garnish); Cooked rice or rice noodles (for serving); Chopped peanuts (optional, for garnish); For a nut-free version, substitute sunflower seed butter for peanut butter; Use tamari or coconut aminos in place of soy sauce for a gluten-free option

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Introduction

This Crockpot Thai Peanut Chicken is an easy and flavorful dish that brings together creamy peanut sauce and tender chicken cooked low and slow. Perfect for a hands-off dinner, it pairs beautifully with rice or noodles for a comforting meal any night of the week.

The image shows a dish of shredded chicken covered in a thick, creamy orange sauce with visible red chili pieces, placed in a white bowl. The chicken pieces are layered unevenly, soaking in the sauce that has a smooth, rich texture. The dish is garnished generously with chopped green cilantro leaves scattered on top and throughout the sauce. The bowl sits on a white marbled surface, giving a clean and bright background to the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
1 cup canned coconut milk (shake well before using)
3 cloves garlic, minced
1 tablespoon ginger, minced
3/4 cup natural creamy or crunchy peanut butter
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Fresh cilantro, for garnish
Cooked rice or rice noodles, for serving
Optional: chopped peanuts, for garnish

Instructions

Step 1: Place the chicken breasts or thighs evenly at the bottom of your slow cooker. If using thighs, trim any excess fat to reduce greasiness.
Step 2: In a medium bowl, whisk together the coconut milk, minced garlic, minced ginger, peanut butter, honey, lime juice, soy sauce, rice wine vinegar, and red pepper flakes until smooth.
Step 3: Pour the peanut sauce over the chicken, making sure all pieces are well coated. Use a spoon to spread the sauce evenly. For extra flavor, you can marinate the chicken in the sauce for 30 minutes before cooking.
Step 4: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easy to shred.
Step 5: About 30 minutes before the end of cooking, stir in the cornstarch-water mixture to thicken the sauce. Re-cover and continue cooking.
Step 6: Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce. You can also chop the chicken for a chunkier texture.
Step 7: Serve the peanut chicken over cooked rice or rice noodles. Garnish with chopped cilantro and peanuts if desired. A lime wedge on the side adds a fresh citrus burst.

Tips & Variations

Warm the peanut butter slightly before mixing to help it blend smoothly with the other ingredients.
For a nut-free alternative, substitute peanut butter with sunflower seed butter.
Replace soy sauce with tamari or coconut aminos for a gluten-free version.
If you prefer a thinner sauce, omit or reduce the cornstarch used for thickening.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A white bowl filled with a base layer of white cooked rice, topped with pieces of brown cooked chicken covered in a smooth, thick, orange-brown sauce with visible small chunks. There are light brown chopped peanuts and green chopped cilantro scattered over the chicken and sauce, adding texture and color contrast. A silver fork rests in the bowl, lifting a piece of chicken. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. If using frozen chicken, increase the cooking time and check that the chicken is fully cooked before shredding.

What can I serve with Crockpot Thai Peanut Chicken?

This dish pairs well with steamed rice, rice noodles, or even spiralized vegetables for a low-carb option. Adding a simple side of steamed greens complements the richness of the peanut sauce.