Description
This Crockpot Thai Peanut Chicken is a flavor-packed, fuss-free meal that brings the creamy richness of peanut sauce together with tender, slow-cooked chicken. It’s a warm, comforting dish with a savory-sweet-spicy balance, perfect over rice or noodles for an easy weeknight dinner.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts
1 cup canned coconut milk (full fat)
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sriracha (adjust to taste)
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 small onion, finely chopped
Juice of 1 lime
Salt to taste
Chopped peanuts and cilantro for garnish
Cooked jasmine rice or noodles for serving
Instructions
Place the chicken in the bottom of the crockpot.
In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, onion, lime juice, and a pinch of salt until smooth.
Pour the sauce over the chicken in the crockpot, making sure it’s well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir to coat with the sauce.
Serve over cooked jasmine rice or noodles. Garnish with chopped peanuts and fresh cilantro before serving.
Notes
Thighs provide more flavor and tenderness, but breasts work well if preferred. For a veggie boost, add sliced bell peppers or snap peas in the last hour of cooking. The sauce thickens as it sits, and leftovers taste even better the next day.