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
Units
Scale
- 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