Description
Looking for a weeknight dinner that’s flavorful, satisfying, and takes just minutes to prep? This Thai Peanut Chicken Crockpot recipe is exactly what your meal plan needs.
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 2 tablespoons honey or brown sugar
- 2 teaspoons grated fresh ginger (or ½ teaspoon ground)
- 3 cloves garlic, minced
- 1 teaspoon sesame oil (optional)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ cup chicken broth or water
- 1 cup canned coconut milk (full-fat recommended)
Optional Toppings:
- Crushed peanuts
- Sliced green onions
- Fresh cilantro
- Lime wedges
- Steamed vegetables (broccoli, snow peas, carrots)
Instructions
In a bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, honey, garlic, ginger, sesame oil, red pepper flakes, and chicken broth. Add coconut milk last and stir until smooth.
Place the chicken in the crockpot and pour the sauce over the top. Toss to coat the chicken fully in the sauce.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
Use two forks to shred the chicken directly in the pot. Stir to combine with the sauce and let cook for another 10–15 minutes.
Serve over rice or noodles. Top with chopped peanuts, cilantro, or green onions if desired.
Notes
- Use natural peanut butter with no added sugar for best texture and taste.
- Balance sweetness and saltiness: Add a little extra lime or honey to taste.
- Add more spice with chili garlic sauce or sriracha if you like heat.
- Don’t skip coconut milk: It makes the sauce creamy and smooth.
- Use fresh garlic and ginger whenever possible for the best flavor.
- Prep Time: 10
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 5g
- Fat: 23g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
Keywords: Thai Peanut Chicken