Crockpot Thai Peanut Chicken (Print Version)
Slow-cooked chicken simmered in creamy Thai peanut sauce with coconut milk, lime and ginger.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
→ Vegetables & Aromatics
02 - 1 red bell pepper, sliced
03 - 1 medium onion, sliced
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
→ Sauce
06 - 1/2 cup creamy peanut butter
07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons honey (or brown sugar)
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon lime juice
11 - 1/2 cup canned coconut milk (full fat or light)
12 - 1 tablespoon sriracha or other chili sauce (optional, to taste)
→ For Serving
13 - 1/4 cup roasted peanuts, chopped
14 - 2 green onions, sliced
15 - Fresh cilantro, chopped
16 - Cooked jasmine rice or rice noodles
# How To Make It:
01 - Place boneless, skinless chicken thighs or breasts into the bottom of the slow cooker in an even layer.
02 - Scatter the sliced red bell pepper, onion, minced garlic, and grated ginger evenly over the top of the chicken.
03 - In a medium mixing bowl, whisk together the creamy peanut butter, low-sodium soy sauce, honey, rice vinegar, lime juice, coconut milk, and sriracha until completely smooth and well combined.
04 - Pour the peanut sauce evenly over the chicken and vegetables in the slow cooker. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken is fork-tender and cooked through.
05 - Remove the cooked chicken from the slow cooker and shred using two forks or slice into pieces, then return it to the pot and stir gently to coat evenly with the sauce.
06 - Serve the peanut chicken over steamed jasmine rice or rice noodles. Garnish each portion with chopped roasted peanuts, sliced green onions, and fresh cilantro.
# Handy Tips:
01 -
- The sauce practically makes itself while you are gone all day, and it tastes like you stood over a wok for an hour.
- Chicken thighs come out so tender they fall apart with a fork, soaking up every bit of that creamy peanut sauce.
02 -
- Do not lift the lid during cooking because every peek adds about 30 minutes to your cook time and lets precious moisture escape.
- Natural peanut butter can separate slightly in the sauce so give everything a good stir before serving.
03 -
- Sear the chicken in a hot skillet for two minutes per side before adding it to the crockpot for deeper flavor and better texture.
- Taste the sauce before you pour it in and adjust the sriracha because the heat mellows significantly during the long cook.