Description
This Slow-Cooked Thai Peanut Chicken is a creamy, comforting crockpot dish infused with Thai-inspired flavors. Tender chicken simmers in a rich peanut-coconut sauce with garlic, ginger, and a touch of spice. Perfect over rice or noodles and ideal for easy weeknight meals.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup canned coconut milk
- ¾ 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
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon lime juice
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
- Cooked rice or rice noodles, for serving
Instructions
1. In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and red pepper flakes until smooth.
2. Place chicken breasts or thighs in the bottom of a 6-quart slow cooker.
3. Pour the prepared sauce over the chicken, coating it evenly.
4. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
5. Remove the chicken and shred with two forks, then return it to the slow cooker and stir into the sauce.
6. If a thicker sauce is desired, add the cornstarch slurry and lime juice. Cover and cook on high for an additional 20–30 minutes.
7. Serve over cooked rice or rice noodles.
8. Garnish with chopped fresh cilantro and chopped peanuts.
Notes
Add sliced bell peppers or shredded zucchini for extra vegetables.
Adjust the crushed red pepper flakes to make it more or less spicy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Great for meal prep and reheats well.