Description
This Crockpot Thai Peanut Chicken is a flavorful and easy-to-make dish featuring tender chicken cooked slowly in a creamy, savory peanut sauce with a hint of spice and citrus. Perfect for a busy weeknight, this recipe combines classic Thai flavors such as peanut butter, soy sauce, ginger, garlic, and lime juice, resulting in a rich and comforting meal served over rice or noodles. Garnished with fresh green onions, chopped peanuts, and cilantro, this dish delivers a satisfying blend of textures and tastes with minimal effort.
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
- 1/4 cup chopped green onions
- 2 tablespoons chopped peanuts
- Fresh cilantro leaves
To Serve
- Rice or noodles
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, forming the flavorful peanut sauce base.
- Place the chicken in the crockpot: Lay the boneless, skinless 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 with the sauce for maximum flavor infusion.
- Cook the chicken: Cover the crockpot with its lid and cook on LOW heat for 4 to 6 hours, or until the chicken is tender, fully cooked through, and easily shred with a fork. If using chicken breasts, check for doneness starting at 4 hours to avoid overcooking.
- Shred the chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot and stir well, allowing the chicken to soak up the remaining peanut sauce for enhanced flavor and moisture.
- Serve: Serve the shredded Thai peanut chicken over a bed of cooked rice or noodles. Garnish generously with chopped green onions, chopped peanuts, and fresh cilantro leaves to add texture and fresh herbal notes. Enjoy this warm, comforting meal!
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Red pepper flakes are optional and can be adjusted based on heat preference.
- Use chicken thighs for a juicier result; chicken breasts may cook faster and can dry out if overcooked.
- You can prepare the sauce a day ahead to enhance the flavors.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
