Crockpot Thai Peanut Chicken Recipe

Introduction

Crockpot Thai Peanut Chicken is a flavorful and easy slow-cooked meal that brings the vibrant tastes of Thailand right to your dinner table. With tender chicken simmered in a rich peanut sauce, this dish combines sweet, savory, and spicy notes for a comforting and satisfying dinner.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup natural peanut butter
• ½ cup soy sauce
• ⅓ cup honey
• ⅓ cup lime juice
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 cup coconut milk
• 1 bell pepper, sliced
• 1 onion, sliced
• ¼ cup chopped fresh cilantro (for garnish)
• Cooked rice or quinoa for serving

Instructions

1. Step 1: In a medium bowl, mix together the peanut butter, soy sauce, honey, lime juice, minced garlic, ginger, and red pepper flakes until smooth and well combined.
2. Step 2: Place the chicken breasts at the bottom of the crockpot in an even layer.
3. Step 3: Sprinkle the sliced bell pepper and onion over the chicken evenly.
4. Step 4: Slowly pour the peanut sauce mixture over the chicken and vegetables, making sure everything is coated.
5. Step 5: Pour the coconut milk on top to add creaminess and help blend the flavors.
6. Step 6: Cover with the crockpot lid and cook on low for 6-8 hours or on high for 3-4 hours.
7. Step 7: Before serving, check that the chicken is fully cooked and tender. It should shred easily with a fork.
8. Step 8: If you like, shred the chicken directly in the crockpot to let it soak up more sauce.
9. Step 9: Garnish with freshly chopped cilantro for a fresh burst of flavor and color before serving.

Tips & Variations

• Use fresh herbs like cilantro and lime juice right before serving to enhance brightness and vibrancy.
• Adjust the amount of red pepper flakes to control the spiciness to your preference.
• Try swapping chicken for turkey or tofu to diversify protein options.
• Add extra vegetables such as zucchini, carrots, or snap peas for more nutrition and texture.
• For nut allergies, substitute peanut butter with sun butter or almond butter.
• Incorporate curry powder or Thai chili paste for different flavor twists and added heat.

Storage

Store any leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about one hour on the low setting to ensure it cooks through properly.

What if I don’t have coconut milk?

If coconut milk is unavailable, substitute with chicken broth or regular milk, but note the flavor and texture will be slightly different.

Crockpot Thai Peanut Chicken Recipe

Print Recipe

★★★★★

5 from 119 reviews

Crockpot Thai Peanut Chicken is a flavorful slow-cooked dish that combines tender chicken breasts with a rich and creamy peanut sauce infused with Thai flavors like lime, ginger, and coconut milk. This recipe is easy to prepare in a crockpot, making it a convenient and delicious weeknight meal that can be enjoyed over rice or quinoa.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 lbs boneless, skinless chicken breasts
• 1 bell pepper, sliced
• 1 onion, sliced

Peanut Sauce

• 1 cup natural peanut butter
• ½ cup soy sauce
• ⅓ cup honey
• ⅓ cup lime juice
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 cup coconut milk

Garnish and Serving

• ¼ cup chopped fresh cilantro (for garnish)
• Cooked rice or quinoa for serving

Instructions

1. Prepare the Sauce: In a medium bowl, mix together the peanut butter, soy sauce, honey, lime juice, minced garlic, ginger, and red pepper flakes until well combined.
2. Layer the Chicken: Place the chicken breasts at the bottom of the crockpot.
3. Add Vegetables: Sprinkle the sliced bell pepper and onion over the chicken for additional flavor and nutrition.
4. Pour the Sauce: Slowly pour the peanut sauce mixture over the chicken and vegetables, ensuring everything is well coated.
5. Add Coconut Milk: Pour the coconut milk on top for creaminess, ensuring it mingles with the sauce.
6. Set the Crockpot: Cover the crockpot with the lid and set it on low for 6-8 hours or high for 3-4 hours.
7. Check for Doneness: Before serving, ensure the chicken is cooked through and tender. It should easily shred with a fork.
8. Shred the Chicken: If desired, shred the chicken right in the crockpot to allow it to absorb more sauce.
9. Garnish: Once done, sprinkle freshly chopped cilantro over the top for a burst of flavor and color.

Notes

• Use fresh herbs like cilantro and fresh lime juice for the best flavor impact.
• Adjust the amount of red pepper flakes to increase or decrease spiciness according to your preference.
• Squeeze additional lime juice just before serving to brighten the flavors.
• For a different protein, substitute chicken with turkey or tofu for a vegetarian option.
• To thicken the sauce, add a cornstarch slurry during the last 30 minutes of cooking in the crockpot.
• If you like extra heat, serve with sliced jalapeños or a drizzle of sriracha sauce.
• Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

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