This Crockpot Thai Peanut Chicken is a flavorful, hands-off dish that combines tender chicken with a rich and creamy peanut sauce. Packed with bold Thai-inspired flavors like coconut milk, ginger, garlic, and curry paste, this dish is perfect served over jasmine rice or noodles. Garnish with crunchy peanuts, fresh cilantro, and green onions for a restaurant-quality meal made in your slow cooker!
Prep Time
- 10 minutes
Cook Time
- 4–6 hours (low) or 2–3 hours (high)
Total Time
- 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
Servings
- 4–6 servings
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup canned coconut milk
- ½ cup creamy peanut butter
- ⅓ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 teaspoons red curry paste (adjust to taste)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- ½ cup chicken broth or water
- Chopped peanuts and green onions, for garnish
- Fresh cilantro, for garnish (optional)
- Cooked jasmine rice or noodles, for serving
Instructions
Step 1: Combine Ingredients in the Crockpot
- Place the chicken thighs or breasts in the bottom of your slow cooker.
- In a medium mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, rice vinegar, honey, brown sugar, lime juice, garlic, ginger, red curry paste, and crushed red pepper flakes (if using). Stir until the peanut butter is fully incorporated and the sauce is smooth.
- Pour the sauce over the chicken, ensuring the chicken is evenly coated. Add the chicken broth or water to the crockpot to help prevent the sauce from thickening too much during cooking.
Step 2: Cook
- Cover the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours , or until the chicken is cooked through and tender enough to shred easily with a fork.
Step 3: Shred the Chicken
- Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir it into the sauce to coat evenly. Let it sit in the sauce for 5–10 minutes to absorb more flavor.
Step 4: Serve
- Serve the Thai Peanut Chicken over cooked jasmine rice or noodles.
- Garnish with chopped peanuts, sliced green onions, and fresh cilantro (if using) for added texture and flavor.
Pro Tips
- Adjust the Heat: Add more red curry paste or red pepper flakes if you prefer a spicier dish, or omit them for a milder flavor.
- Thicken the Sauce: If the sauce is too thin after cooking, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the crockpot. Cook on high for an additional 10–15 minutes to thicken.
- Make Ahead: This dish reheats beautifully! Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months .
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: 380
- Protein: 30g
- Carbohydrates: 20g
- Fat: 18g
- Fiber: 2g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Variations
- Vegetable Add-Ins: Stir in steamed broccoli, bell peppers, snap peas, or carrots during the last 30 minutes of cooking for added nutrition.
- Peanut-Free Option: Substitute almond butter or sunflower seed butter for the peanut butter to make this recipe nut-free.
- Spice Swap: Replace red curry paste with yellow curry paste for a milder, sweeter flavor profile.
Why You’ll Love This Recipe
This Crockpot Thai Peanut Chicken is a foolproof way to enjoy bold, restaurant-style flavors without spending hours in the kitchen. The slow cooker does all the work, infusing the chicken with a luscious peanut sauce that’s sweet, tangy, and savory all at once. Whether you’re meal prepping or hosting dinner guests, this dish is sure to impress.
Ready to whip up this easy, exotic meal? Grab your ingredients and let your slow cooker do the magic—your taste buds will thank you!
