The Ultimate Crockpot Thai Peanut Chicken: Effortless & Flavorful! (Print Version)
How to make tender Crockpot Thai Peanut Chicken with creamy peanut sauce and fresh veggies that's perfect for busy weeknights.
# Recipe Info:
Prep Time: 15-25 Minutes minutes
Cook Time: 240-360 Minutes minutes
Total Time: 255 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Poultry
# Ingredients:
→ Main Components
01 -
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 cup creamy peanut butter (natural, unsweetened preferred)
03 -
1 (13.5 oz) can full-fat coconut milk, shaken
04 -
1 cup low-sodium chicken broth
05 -
1 large red bell pepper, thinly sliced
→ Flavor Builders
06 -
1/4 cup low-sodium soy sauce (or tamari)
07 -
2 tbsp fresh lime juice
08 -
1 tbsp fresh ginger, grated
09 -
2 cloves fresh garlic, minced
→ Seasonings & Thickener
10 -
2 tbsp light brown sugar, packed
11 -
1-2 tbsp red curry paste (adjust to taste)
12 -
2 tbsp cornstarch
→ Finishing & Toppings
13 -
1/4 cup fresh cilantro, chopped
14 -
1/4 cup dry roasted peanuts, chopped
15 -
2-3 green onions, sliced (for garnish)
# Instructions:
01 -
Cut chicken thighs into 1-inch pieces. Place them in your crockpot. Whisk together coconut milk, broth, soy sauce, lime juice, ginger, garlic, brown sugar, and red curry paste for the sauce base.
02 -
Pour the whisked sauce over the chicken in the crockpot. Stir gently to ensure all the chicken pieces are well coated. This step ensures every bite of your Crockpot Thai Peanut Chicken will be bursting with flavor.
03 -
Cook your Crockpot Thai Peanut Chicken on low for 4-6 hours or high for 2-3 hours. The chicken should be incredibly tender and easily shredded with a fork when it's perfectly done.
04 -
Remove cooked chicken from the crockpot. Whisk cornstarch with a splash of hot sauce to create a slurry. Stir this into the crockpot sauce, along with the sliced red bell pepper, and cook until the sauce thickens nicely.
05 -
Shred the tender cooked chicken using two forks, either in the crockpot or on a cutting board. Return the shredded chicken to the thickened sauce, stirring gently to combine everything thoroughly.
06 -
Stir in the creamy peanut butter until it's fully melted and incorporated, making the sauce rich and smooth. Taste and adjust seasonings if needed, adding more lime or curry paste for your desired flavor.
07 -
Ladle your delicious Crockpot Thai Peanut Chicken over rice or noodles. Garnish generously with fresh cilantro, chopped dry roasted peanuts, and sliced green onions for a vibrant finish. Enjoy this comforting meal!
# Notes:
01 -
Use natural, unsweetened creamy peanut butter to avoid an overly sweet or oily sauce.
02 -
Store leftovers in an airtight container in the refrigerator for 3-4 days; always check for freshness before serving.
03 -
For a gluten-free version, use low-sodium tamari instead of soy sauce and ensure your chicken broth is certified gluten-free.
04 -
Serve warm over jasmine rice or rice noodles, garnished with cilantro, peanuts, and green onions for best flavor.
05 -
Prep sauce components (excluding peanut butter) a day or two ahead and refrigerate for quick assembly.
# Tools You'll Need:
01 -
Crockpot
02 -
measuring cups
03 -
measuring spoons
04 -
large mixing bowl
05 -
small mixing bowl
06 -
whisk
07 -
spatula or large spoon
08 -
cutting board
09 -
chef's knife
10 -
two forks
11 -
tongs or slotted spoon
12 -
ladle
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 38g
Total Carbohydrate: 16g
Protein: 37g