Crockpot Thai Peanut Chicken

A delicious and easy meal featuring tender chicken in a rich, creamy peanut sauce, perfect for busy weeknights.

Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine Thai

Servings 6 servings

Calories 400 kcal

2 pounds Boneless, skinless chicken thighs or breasts Thighs are juicier, but breasts work well too.
1 cup Creamy or chunky peanut butter This is the star of the dish!
1/4 cup Low-sodium soy sauce Adds saltiness and depth to the sauce.
2 tablespoons Honey For a touch of sweetness.
3 cloves Minced garlic Fresh garlic gives a wonderful aroma.
1 tablespoon Freshly grated ginger Adds a zesty kick.
1 can Coconut milk (13.5 ounces) For creaminess.
2 tablespoons Fresh lime juice For a tangy flavor.
1 teaspoon Red pepper flakes For a hint of heat. Adjust to your spice preference.
1/4 cup Chopped peanuts For garnish, adding crunch and flavor.
1 handful Chopped cilantro For garnish, enhancing the dish's freshness.

Prepare the chicken by rinsing under cold water and patting dry. Season lightly with salt and pepper.
In a medium bowl, combine peanut butter, soy sauce, honey, minced garlic, grated ginger, coconut milk, lime juice, and red pepper flakes. Whisk until smooth.
Place the chicken in the crockpot and pour the peanut sauce over it, ensuring each piece is well coated. Stir gently.
Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easily shreds.
Once cooked, stir the chicken and sauce. If a thicker sauce is desired, cook uncovered for an additional 15 minutes.
Serve hot, garnished with chopped peanuts and cilantro. Enjoy with rice or noodles.

This recipe is versatile and can be made vegetarian by substituting chicken with tofu or tempeh.

Keyword Crockpot, Peanut Chicken, Slow Cooker