Description
This Crockpot Thai Peanut Chicken recipe features tender chicken slow-cooked in a rich, creamy peanut sauce infused with garlic, ginger, lime, and a hint of spice. Perfect for an easy, flavorful dinner, it is served over rice or noodles and garnished with fresh green onions, peanuts, and cilantro for a delicious Thai-inspired meal.
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)
Garnishes and 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, garlic, ginger, red pepper flakes (if using), coconut milk, and sesame oil until smooth and well combined.
- Place the chicken in the crockpot: Lay the chicken breasts or thighs in the bottom of the crockpot. Pour the prepared peanut sauce evenly over the chicken, ensuring all pieces are well coated.
- Cook the chicken: Cover the crockpot and cook on low for 4-6 hours, or until the chicken is tender and fully cooked through. Check for doneness at 4 hours if using chicken breasts to avoid overcooking.
- Shred the chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it thoroughly into the sauce so it absorbs all the delicious flavors.
- Serve: Serve the Thai peanut chicken over a bed of rice or noodles. Garnish generously with chopped green onions, peanuts, and fresh cilantro to add flavor and crunch. Enjoy your meal!
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust red pepper flakes based on your desired spice level or omit for a milder dish.
- Shredding the chicken helps the sauce penetrate and flavor every bite.
- Coconut milk adds richness but can be substituted with regular milk for a lighter version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
