Slow-Cooked Thai Peanut Chicken Recipe

Introduction

Slow-Cooked Thai Peanut Chicken is a comforting and flavorful dish perfect for busy days. This creamy, nutty chicken cooks gently in a crockpot, making it tender and infused with rich Thai-inspired flavors.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 cup canned coconut milk
• 3/4 cup natural peanut butter (creamy or crunchy)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon lime juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

Instructions

1. Step 1: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
2. Step 2: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, making sure each piece is well-coated.
3. Step 3: Cover and cook on low for 4 to 5 hours, until the chicken is tender and fully cooked.
4. Step 4: Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
5. Step 5: For a thicker sauce, stir in the cornstarch slurry and lime juice. Cover and cook on high for 20 to 30 minutes more, until sauce thickens to your liking.
6. Step 6: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped cilantro and peanuts.

Tips & Variations

• Use chicken thighs for extra juiciness and flavor, but breasts work well too.
• Adjust crushed red pepper flakes to control the spiciness.
• For a vegan option, substitute chicken with firm tofu and use tamari instead of soy sauce.
• Adding a splash of fish sauce can enhance the Thai flavor if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, add extra cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).

Can I prepare this dish without a slow cooker?

Yes, you can cook the chicken and sauce in a covered pot on low heat on the stove for about 1 to 1 1/2 hours, stirring occasionally until the chicken is tender.

Slow-Cooked Thai Peanut Chicken Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 88 reviews

Slow-Cooked Thai Peanut Chicken is a comforting and flavorful dish made in a crockpot, featuring tender chicken breasts or thighs simmered in a rich and creamy peanut sauce infused with coconut milk, ginger, garlic, and a touch of spice. Perfect for an easy, hands-off meal served over rice or noodles and garnished with fresh cilantro and crunchy peanuts.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 4 to 5 hours
• Total Time: 4 hours 10 minutes to 5 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 pounds boneless, skinless chicken breasts or thighs

Peanut Sauce

• 1 cup canned coconut milk
• 3/4 cup natural peanut butter (creamy or crunchy)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)

For Thickening (Optional)

• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lime juice

Garnishes & Serving

• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

Instructions

1. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth and well combined.
2. Arrange Chicken in Slow Cooker: Place the boneless, skinless chicken breasts or thighs evenly in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, making sure every piece is well coated with the sauce.
3. Slow Cook: Cover the slow cooker with the lid and cook on the low setting for 4 to 5 hours, or until the chicken is tender and fully cooked through.
4. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir it into the peanut sauce to absorb the flavors.
5. Thicken the Sauce (Optional): If a thicker sauce is preferred, mix the cornstarch with water to create a slurry, then stir it together with lime juice into the slow cooker. Cover and cook on high for an additional 20 to 30 minutes or until the sauce reaches the desired thickness.
6. Serve: Spoon the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts for added texture and flavor, then enjoy your comforting crockpot meal.

Notes

• Use chicken thighs for a juicier, more flavorful result or chicken breasts for a leaner option.
• Adjust the crushed red pepper flakes to control the heat level.
• For a gluten-free meal, substitute tamari or gluten-free soy sauce.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
• Adding the cornstarch slurry at the end is optional but recommended for a thicker, more clingy sauce.

Keywords: Slow Cooker Thai Peanut Chicken, Crockpot Peanut Chicken, Thai Chicken Recipe, Slow Cooker Dinner, Peanut Sauce Chicken