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A close-up of tender, shredded Thai peanut chicken in a rich, creamy peanut sauce, served over steaming jasmine rice on a rustic wooden platter. Garnished with chopped peanuts and fresh cilantro, with a vibrant orange and green color palette that highlights the dish's flavors.

Crockpot Thai Peanut Chicken

  • Author: Maria
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (with tamari or coconut aminos)

Description

Enjoy the rich, savory flavors of Crockpot Thai Peanut Chicken, a simple and delicious slow cooker recipe perfect for busy weeknights. Tender chicken is cooked in a creamy, spicy Thai peanut sauce infused with coconut milk, garlic, ginger, and red pepper flakes. Serve over rice or noodles with a garnish of chopped peanuts and fresh cilantro for an irresistible meal that’s both hearty and satisfying.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger grated
  • 1/2 teaspoon red pepper flakes (optional for spice)
  • 1 can (14 oz) coconut milk
  • Chopped peanuts and fresh cilantro for garnish
  • Cooked rice or noodles for serving

Instructions

  1. Begin by preparing the chicken by cutting it into bite-sized pieces for even cooking and full flavor absorption.
  2. In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and coconut milk to create the flavorful sauce.
  3. Place the chicken pieces into your crockpot, then pour the peanut sauce over, ensuring even coating of all pieces.
  4. Set the slow cooker to low and cook for 6-8 hours or on high for 3-4 hours until chicken is tender and flavors meld.
  5. Once cooked, garnish with chopped peanuts and fresh cilantro for added texture and freshness.
  6. Serve hot over cooked rice or noodles, and enjoy this hearty Thai-inspired dish.

Notes

  • Use chicken thighs for extra juiciness and flavor.
  • Adjust spice level by adding more or less red pepper flakes or Thai chili paste.
  • Cover and store leftovers in airtight containers for up to 3 days in the refrigerator.
  • Freeze for longer storage; reheat thoroughly before serving.
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 plate (about 1 cup chicken with rice)
  • Calories: 430 Kcal
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 25g
  • Saturated Fat: 7g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 85mg

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Find it online: https://recipeswonders.com/crockpot-thai-peanut-chicken/