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
Ingredients
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2 lbs boneless, skinless chicken thighs
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1 cup coconut milk
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1/2 cup peanut butter (smooth or chunky)
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1/4 cup soy sauce
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2 tablespoons honey
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2 tablespoons lime juice
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 teaspoon red pepper flakes (adjust to taste)
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1/4 cup chopped green onions (for garnish)
Instructions
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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. -
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. -
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through. -
Shred and stir:
Remove the chicken, shred it with two forks, then return to the sauce. Stir to coat and heat through. -
Serve:
Garnish with chopped green onions and serve over rice, noodles, or in lettuce wraps.
Notes
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Add steamed broccoli or bell peppers for a complete meal.
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For a richer flavor, add a teaspoon of sesame oil to the sauce.
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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
