Description
This Crockpot Thai Peanut Chicken is an easy, flavorful dish that combines tender chicken cooked slowly in a rich, creamy peanut sauce infused with garlic, ginger, lime, and a hint of heat. Perfect for a comforting weeknight meal, it serves 6 and pairs beautifully with rice or noodles, garnished with fresh green onions, peanuts, and cilantro for a delightful texture and taste.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Peanut Sauce
- 1/2 cup peanut butter (creamy or chunky)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup coconut milk (or regular milk for a lighter version)
- 1 tablespoon sesame oil (or vegetable oil)
Garnish & Serving
- 1/4 cup chopped green onions
- 2 tablespoons chopped peanuts
- Fresh cilantro leaves
- Rice or noodles (for serving)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, minced garlic, grated ginger, red pepper flakes if using, and coconut milk until the mixture is smooth and well combined, creating a creamy peanut sauce.
- Place the chicken in the crockpot: Lay the chicken breasts or thighs evenly in the bottom of the crockpot. Pour the prepared peanut sauce over the chicken, making sure all pieces are well coated with the sauce.
- Cook the chicken: Cover the crockpot and set it to cook on low heat for 4 to 6 hours. Check the chicken for doneness starting at 4 hours; it should be tender and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Shred the chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot and stir thoroughly so it soaks up the flavorful peanut sauce.
- Serve: Serve the Thai peanut chicken hot over steamed rice or cooked noodles. Garnish with chopped green onions, chopped peanuts, and fresh cilantro leaves to add brightness and crunch to the dish. Enjoy your comforting and flavorful meal!
Notes
- Use chicken thighs for juicier and more tender meat, or chicken breasts for a leaner option.
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust the red pepper flakes to control the heat level to your preference.
- Coconut milk can be substituted with regular milk for a lighter sauce, but the flavor will be less rich.
- This dish can be made ahead and tastes even better the next day as flavors meld.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the sauce.
