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Crockpot Thai Peanut Chicken Recipe

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★★★★★

4.9 from 108 reviews

This Crockpot Thai Peanut Chicken is a flavorful, easy-to-make dish featuring tender chicken simmered in a rich, creamy peanut sauce infused with coconut milk, garlic, ginger, and a hint of spice. Perfect for a comforting dinner, this recipe uses a slow cooker to meld the vibrant Thai-inspired flavors, resulting in juicy, shreddable chicken served over rice or noodles.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs

Peanut Sauce

  • 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)

Thickener

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Garnishes and Serving

  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or rice noodles (for serving)
  • Chopped peanuts (optional, for garnish)

Substitutions

  • 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

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs evenly at the bottom of your slow cooker. Trim any excess fat from chicken thighs to prevent grease buildup in the sauce.
  2. Mix the Sauce: In a medium bowl, whisk together coconut milk, minced garlic, minced ginger, peanut butter, honey, lime juice, soy sauce, rice wine vinegar, and red pepper flakes until smooth and well combined. Slightly warming the peanut butter beforehand helps with blending.
  3. Pour the Sauce: Pour the peanut sauce over the chicken in the slow cooker, ensuring all pieces are coated. Use a spoon to spread sauce evenly. For deeper flavor, marinate the chicken in the sauce for 30 minutes before cooking.
  4. Cook: 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. Low heat cooking enhances flavor melding and juiciness.
  5. Thicken the Sauce: About 30 minutes before the cooking time ends, mix cornstarch with water and stir it into the slow cooker. Cover and let cook until the sauce thickens. Omit or reduce cornstarch if a thinner sauce is preferred.
  6. Shred the Chicken: Remove the chicken to a cutting board and shred with two forks into bite-sized pieces. Return shredded chicken to the slow cooker and stir to combine with the sauce. Alternatively, chop the chicken for a chunkier texture.
  7. Serve: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and optional chopped peanuts. A lime wedge on the side adds a bright, fresh contrast to the rich sauce.

Notes

  • Use chicken thighs for more tender, juicy results; trim excess fat to avoid grease.
  • Warming peanut butter slightly helps it blend better with other ingredients.
  • Marinating the chicken in the sauce before cooking enhances flavor penetration.
  • Adjust red pepper flakes according to your desired spice level.
  • If you prefer a thinner sauce, reduce or omit the cornstarch thickening step.
  • Serve with jasmine rice or rice noodles for an authentic Thai-style meal.
  • Substitute sunflower seed butter to make the dish nut-free, and tamari or coconut aminos to make it gluten-free.

Keywords: Thai peanut chicken, slow cooker chicken, crockpot chicken recipe, peanut sauce chicken, easy Thai dinner, creamy peanut chicken, coconut milk chicken

Find it online: https://leofoster.com/crockpot-thai-peanut-chicken-recipe/