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Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken

This flavorful Crockpot Thai Peanut Chicken combines tender chicken simmered in a rich, creamy peanut sauce with a hint of spice.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 8
Course: Main Course
Cuisine: Thai-Inspired
Calories: 448
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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
  • Chopped fresh cilantro for garnish
  • Chopped peanuts for garnish
  • Cooked rice or rice noodles for serving

Equipment

  • 6-Quart Slow Cooker
  • Whisk
  • Mixing Bowl

Method
 

  1. 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.
  2. 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.
  3. Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
  4. 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.
  5. 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.
  6. Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.

Video

Notes

Add veggies like peppers or zucchini for extra nutrition. Store leftovers for 3 days.