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Slow-Cooked Thai Peanut Chicken: A Crockpot Comfort Dish

This flavorful and easy-to-make Crockpot Thai Peanut Chicken combines tender chicken pieces simmered in a rich, creamy peanut sauce with a hint of spice. Served over rice or noodles and garnished with fresh herbs and chopped peanuts, its a delightful meal that brings the taste of Thai cuisine to your home.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup canned coconut milk
  • 3/4 cup natural peanut butter (creamy or crunchy)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 tablespoon lime juice
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Chopped fresh cilantro, for garnish
  • Chopped peanuts, for garnish
  • Cooked rice or rice noodles, for serving

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
  2. Arrange Chicken in Slow Cooker: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, ensuring each piece is well-coated.
  3. Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
  4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce.
  5. Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and the lime juice. Cover and cook on high for an additional 20 to 30 minutes, or until the sauce has thickened to your liking.
  6. Serve: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.

Notes

For added vegetables, consider adding sliced bell peppers or shredded zucchini to the slow cooker along with the chicken.
Adjust the level of crushed red pepper flakes to control the spiciness of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Author: Chef Stella

Nutrition

  • Calories: 448 kcal
  • Sugar: 10g
  • Protein: 36g