Crockpot Thai Peanut Chicken (Printable Version)

Tender slow-cooked chicken in creamy Thai peanut-coconut sauce, garnished with peanuts, scallions, and cilantro over jasmine rice.

# What You Need:

→ Proteins

01 - 1.5 lbs boneless, skinless chicken thighs or breasts

→ Vegetables & Aromatics

02 - 1 red bell pepper, sliced
03 - 1 medium onion, sliced
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated

→ Sauce

06 - 1/2 cup creamy peanut butter
07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons honey or brown sugar
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh lime juice
11 - 1/2 cup canned coconut milk, full-fat or light
12 - 1 tablespoon sriracha or chili sauce, optional, to taste

→ For Serving

13 - 1/4 cup roasted peanuts, chopped
14 - 2 green onions, sliced
15 - Fresh cilantro, chopped
16 - Cooked jasmine rice or rice noodles

# How To Make It:

01 - Place the chicken thighs or breasts into the bottom of the slow cooker. Arrange the sliced bell pepper, onion, minced garlic, and grated ginger evenly over the chicken.
02 - In a medium mixing bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, lime juice, coconut milk, and sriracha until completely smooth and well combined.
03 - Pour the peanut sauce evenly over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low for 5 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through.
04 - Remove the chicken from the slow cooker and shred using two forks, or slice into pieces as desired. Return the chicken to the slow cooker and stir gently to coat evenly with the sauce.
05 - Serve the chicken and sauce over steamed jasmine rice or rice noodles. Garnish each portion with chopped roasted peanuts, sliced green onions, and fresh cilantro.

# Expert Suggestions:

01 -
  • It delivers real Thai inspired depth with zero stovetop work and ingredients you probably already have.
  • The sauce is so good you will want to double it and pour it over everything from noodles to roasted vegetables.
02 -
  • Do not use crunchy peanut butter, because the bits break down oddly during slow cooking and create a grainy texture.
  • If your sauce looks separated when you open the lid, just stir it vigorously for thirty seconds and it will come back together beautifully.
03 -
  • Make a double batch of the sauce and freeze half, because thawing it for a quick weeknight stir fry will save you on chaotic evenings.
  • Toasting the chopped peanuts in a dry skillet for two minutes before garnishing adds a depth of flavor that raw peanuts simply cannot match.

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