Crockpot Thai Peanut Chicken

Crockpot Thai Peanut Chicken is a flavorful and aromatic dish that combines tender chicken thighs with a rich, creamy peanut sauce infused with coconut milk, soy sauce, honey, lime juice, garlic, and ginger. Slow-cooked to perfection, this dish offers a harmonious blend of sweet, savory, and spicy flavors, making it a delightful addition to your culinary repertoire.​

Why You’ll Love This Recipe

• Effortless Preparation: Utilizing a slow cooker allows for minimal hands-on time, making this recipe ideal for busy schedules.​

• Rich and Complex Flavors: The combination of peanut butter, coconut milk, and aromatic spices creates a depth of flavor that is both comforting and exotic.​

• Versatile Serving Options: This dish pairs well with various sides such as rice, noodles, or vegetables, allowing for customizable meals.​

• Crowd-Pleaser: Its universally appealing flavors make it suitable for family dinners or entertaining guests.​

Ingredients

• 2 pounds boneless, skinless chicken thighs​

• 1 cup coconut milk​

• ½ cup peanut butter​

• ¼ cup soy sauce​

• 2 tablespoons honey​

• 2 tablespoons lime juice​

• 3 cloves garlic, minced​FIVEheartHOME+7Eating on a Dime+7Add Salt & Serve+7

• 1 tablespoon fresh ginger, grated​

• 1 teaspoon red pepper flakes (adjust to taste)​

• ¼ cup chopped green onions​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Sauce:

   • In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth and well combined.​

2. Assemble in Slow Cooker:

   • Place the chicken thighs in the slow cooker.​

   • Pour the prepared sauce over the chicken, ensuring all pieces are well coated.​

3. Cook:

   • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.​Eating on a Dime

4. Add Green Onions:

   • About 15 minutes before the cooking time ends, stir in the chopped green onions.​

5. Serve:

   • Once cooked, serve the Thai Peanut Chicken over your choice of cooked rice or noodles.​

   • Garnish with additional green onions, chopped peanuts, or fresh cilantro if desired.​Jess Dukes+1Averie Cooks+1

Servings and Timing

• Prep Time: 10 minutes​The Real Food Dietitians+2Eating on a Dime+2FIVEheartHOME+2

• Cooking Time: 3 to 6 hours (depending on heat setting)​

• Total Time: 3 hours 10 minutes to 6 hours 10 minutes​

• Servings: Approximately 6 servings​Haute & Healthy Living+3Averie Cooks+3Eating on a Dime+3

Variations

• Vegetable Addition: Add sliced bell peppers, snap peas, or carrots to the slow cooker for added nutrition and color.​

• Nut-Free Option: Substitute peanut butter with sunflower seed butter for those with nut allergies.​

• Spice Level Adjustment: Modify the amount of red pepper flakes to achieve your desired level of heat.​

• Alternative Proteins: Use boneless, skinless chicken breasts or tofu as substitutes for chicken thighs.​

Storage/Reheating

• Storage: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.​

• Freezing: Place cooled portions in freezer-safe containers and freeze for up to 3 months.​

• Reheating: Thaw frozen portions in the refrigerator overnight. Reheat gently in a saucepan over medium heat until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.​

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used; however, they may be less tender than thighs. Adjust cooking time as needed to prevent drying out.​

Is it necessary to brown the chicken before adding it to the slow cooker?

No, browning is not required for this recipe. The chicken will cook thoroughly and absorb the flavors during the slow cooking process.​

Can I make this dish on the stovetop?

Yes, you can simmer the chicken and sauce in a covered skillet over low heat until the chicken is cooked through, approximately 25-30 minutes.​

How can I thicken the sauce if it’s too thin?

If the sauce is too thin after cooking, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the sauce. Cook on high for an additional 15-20 minutes until thickened.​

Can I prepare this recipe in advance?

Yes, you can assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. Start the cooking process the next day as directed.​

What sides pair well with this dish?

Steamed jasmine rice, brown rice, quinoa, or rice noodles complement the flavors well. Steamed or stir-fried vegetables also make excellent sides.​

Is this dish gluten-free?

To make this dish gluten-free, use tamari or a certified gluten-free soy sauce.​The Real Food Dietitians

Can I add vegetables directly to the slow cooker?

Yes, adding vegetables like bell peppers or carrots during the last hour of cooking will allow them to soften without becoming mushy.​

How do I adjust the recipe for a spicier flavor?

Increase the amount of red pepper flakes or add a teaspoon of sriracha or chili paste to the sauce mixture.

Crockpot Thai Peanut Chicken

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• Author: Olivia
• Total Time: 6 hours 10 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Crockpot Thai Peanut Chicken is an irresistible mix of creamy coconut milk, nutty peanut butter, and bold Thai spices slow-cooked to perfection. Perfectly tender chicken thighs soak up all the flavor, making it a hands-off, easy dinner packed with global flair. Keyword: Thai Peanut Chicken Crockpot

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Ingredients

• 2 lbs boneless, skinless chicken thighs

• 1 cup coconut milk

• 1/2 cup peanut butter (smooth or chunky)

• 1/4 cup soy sauce

• 2 tablespoons honey

• 2 tablespoons lime juice

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon red pepper flakes (adjust to taste)

• 1/4 cup chopped green onions (for garnish)

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Instructions

1. Prepare the sauce:
   In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth.

2. Add to slow cooker:
   Place chicken thighs in the bottom of your crockpot. Pour the sauce mixture over the chicken, making sure it’s fully coated.

3. Cook:
   Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

4. Shred and stir:
   Remove the chicken, shred it with two forks, then return to the sauce. Stir to coat and heat through.

5. Serve:
   Garnish with chopped green onions and serve over rice, noodles, or in lettuce wraps.

Notes

• Add steamed broccoli or bell peppers for a complete meal.

• For a richer flavor, add a teaspoon of sesame oil to the sauce.

• Great for meal prep—flavors deepen after a day in the fridge!

• Prep Time: 10 minutes
• Cook Time: 6 hours (low)
• Category: Main Course
• Method: Slow Cooker / Crockpot