Slow-Cooked Thai Peanut Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
