Description
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, it’s a delightful meal that brings the taste of Thai cuisine to your home.
Ingredients
Units
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
- 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.
- 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.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
- 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.
- 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.
- 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.
Nutrition
- Calories: 448 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 96mg