This Crockpot Thai Peanut Chicken is a creamy, flavorful dish that’s a breeze to make. With tender chicken, a rich peanut sauce, and a hint of spice, it’s the perfect dinner for those busy days when you want a meal that feels like a warm hug. Just toss everything in your slow cooker and let it work its magic!
Why You’ll Love This Recipe?
Who doesn’t love a set-it-and-forget-it meal? This recipe brings all the flavors of Thai cuisine right into your home with minimal effort. It’s packed with rich peanut butter, a touch of coconut milk, and just the right amount of heat to keep it interesting. Plus, it’s incredibly versatile and pairs beautifully with rice, noodles, or even veggies.
Ingredients
You’ll need a handful of pantry staples and a few fresh ingredients to bring this dish to life. Here’s a sneak peek:
- Chicken thighs or breasts (whichever you prefer)
- Peanut butter (creamy works best)
- Coconut milk
- Soy sauce
- Fresh lime juice
You’ll find the full list of ingredients and measurements below in the recipe card!
Directions
Step 1: Prep Your Chicken
Start by placing your chicken in the bottom of your slow cooker. No need to season it ahead of time – the sauce will do all the heavy lifting!
Step 2: Make the Sauce
In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, garlic, and a splash of honey. Pour this creamy mixture over the chicken, making sure it’s evenly coated.
Step 3: Cook Low and Slow
Set your Crockpot to low and let everything simmer for 6-7 hours (or 3-4 hours on high). This slow cooking process allows the flavors to meld beautifully while keeping the chicken juicy and tender.
Step 4: Shred and Finish
Once the chicken is fully cooked, use two forks to shred it directly in the sauce. Stir everything together to ensure every bite is coated with that dreamy peanut sauce.
Step 5: Serve and Enjoy
Serve your Thai Peanut Chicken over fluffy jasmine rice or noodles, and don’t forget a sprinkle of chopped peanuts and fresh cilantro for garnish!
Expert Tips and Tricks
- Use chicken thighs for a richer, juicier flavor, but breasts work just as well if that’s what you have on hand.
- Adjust the spice level by adding red chili flakes or a splash of sriracha to the sauce.
- For a thicker sauce, whisk in a teaspoon of cornstarch during the last 30 minutes of cooking.
Recipe Variations and Possible Substitutions
- Swap out peanut butter for almond butter if you prefer or need a peanut-free option.
- Add veggies like bell peppers, carrots, or broccoli during the last hour of cooking for a one-pot meal.
- If you’re low on coconut milk, you can substitute it with heavy cream or even plain Greek yogurt (though the flavor will vary slightly).
Serving and Pairing Suggestions
This dish is best served over jasmine rice, but it’s equally delicious with rice noodles or cauliflower rice for a low-carb option. Pair it with a side of steamed green beans or roasted veggies for a well-rounded meal. For a fun twist, serve it in lettuce wraps for a lighter, hands-on dining experience!
Storage and Reheating Tips
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. To reheat, gently warm the chicken and sauce in a pan over low heat, adding a splash of water or coconut milk to loosen the sauce. This dish also freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
1. Can I make this dish spicy?
Absolutely! Add some red chili flakes, a dollop of sriracha, or even fresh chopped chilies to the sauce for an extra kick.
2. Can I use a different nut butter?
Yes, almond butter or sunflower seed butter works great if you want to switch things up or need a peanut-free option.
3. Can I cook this on the stovetop?
You can! Simmer the chicken and sauce over low heat in a covered pot for about 45 minutes to an hour, stirring occasionally.
4. What’s the best way to thicken the sauce?
If you prefer a thicker sauce, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the last 30 minutes of cooking.
Conclusion
There you have it – a Crockpot Thai Peanut Chicken recipe that’s as easy to make as it is delicious. Whether you’re meal prepping for the week or looking for a comforting dinner idea, this dish is sure to be a hit. I’d love to hear how it turns out for you! Let me know in the comments if you tried any fun variations or pairings.
Print
Slow-Simmered Thai Peanut Chicken Delight
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Description
This Crockpot Thai Peanut Chicken features tender chicken simmered in a rich and creamy peanut sauce with a hint of spice. It’s an easy and flavorful dish perfect for weeknight dinners. Serve it over rice or noodles for a complete meal.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup canned coconut milk
- 3/4 cup natural peanut butter (creamy or chunky)
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/3 cup chopped peanuts (for garnish)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or rice noodles (for serving)
Instructions
- Place the chicken breasts at the bottom of a large slow cooker.
- In a medium bowl, whisk together the coconut milk, peanut butter, minced garlic, honey, soy sauce, lime juice, rice wine vinegar, and crushed red pepper flakes until smooth.
- Pour the peanut sauce over the chicken in the slow cooker, ensuring the chicken is well-coated.
- Cover and cook on LOW for 3 to 5 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces.
- Return the shredded chicken to the slow cooker, stirring it into the sauce. Let it heat through for an additional 10-15 minutes on the WARM setting.
- Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped peanuts and fresh cilantro.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes or add a splash of sriracha sauce.
- Light coconut milk can be used for a lighter version of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 448 kcal
- Sugar: 13g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg