Slow Cooker Thai Peanut Chicken: Easy Crockpot Meal (Print Version)
Flavorful Thai Peanut Chicken made effortlessly in your crockpot. Tender chicken coated in a rich, savory peanut sauce for a delicious weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Slow-Cooked Stars
01 -
2 lbs boneless, skinless chicken thighs
02 -
1 large yellow onion, chopped
03 -
1 red bell pepper, sliced
→ Creamy Peanut Elixir
04 -
3/4 cup creamy peanut butter
05 -
1 (13.5 oz) can full-fat coconut milk
06 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
07 -
1/4 cup fresh lime juice
08 -
2 tbsp light brown sugar
09 -
1 tbsp rice vinegar
10 -
1 1/2 tsp Sriracha or chili garlic sauce (adjust to taste)
→ Aromatic Thai Zing
11 -
4 cloves garlic, minced
12 -
1 tbsp fresh ginger, grated
13 -
1 tbsp red curry paste
→ Finishing Touches & Garnish
14 -
1/4 cup fresh cilantro, chopped, for garnish
15 -
1/4 cup dry roasted peanuts, chopped, for garnish
16 -
Salt and pepper to taste
# Instructions:
01 -
Place 2 lbs boneless, skinless chicken thighs, 1 large yellow onion, and 1 red bell pepper into your crockpot. Season lightly with salt and pepper. This sets the stage for your delicious Thai Peanut Chicken Crockpot Recipe.
02 -
In a medium bowl, whisk together 3/4 cup creamy peanut butter, 1 (13.5 oz) can full-fat coconut milk, 1/4 cup low-sodium soy sauce, 1/4 cup fresh lime juice, 2 tbsp light brown sugar, 1 tbsp rice vinegar, and 1 1/2 tsp Sriracha.
03 -
Stir in 4 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 tbsp red curry paste into the peanut sauce mixture. Ensure all ingredients are well combined to create a rich flavor base.
04 -
Pour the prepared peanut sauce over the chicken and vegetables in the crockpot. Stir gently to coat everything evenly for this Thai Peanut Chicken Crockpot Recipe. Cover and cook on LOW for 4 hours (240 minutes) or on HIGH for 2-3 hours.
05 -
Once cooked, carefully remove the chicken thighs from the crockpot and shred them using two forks. Return the shredded chicken to the sauce in the crockpot and stir to combine thoroughly.
06 -
Taste the Thai Peanut Chicken Crockpot Recipe and adjust seasoning with salt, pepper, or additional Sriracha if desired. Serve hot over rice or noodles for a complete meal.
07 -
Garnish each serving generously with 1/4 cup chopped fresh cilantro and 1/4 cup chopped dry roasted peanuts. These fresh toppings elevate the flavors of your Thai Peanut Chicken Crockpot Recipe.
# Notes:
01 -
For a spicier dish, increase the Sriracha or chili garlic sauce to 2 tsp or more. If you prefer less heat, start with 1 tsp and adjust after cooking.
02 -
This dish is fantastic served with jasmine rice, brown rice, or even rice noodles. Steamed broccoli or green beans make a great side vegetable.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
Ensure you use tamari instead of soy sauce and check your red curry paste for gluten-free certification to make this recipe completely gluten-free.
# Tools You'll Need:
01 -
Crockpot (Slow Cooker)
02 -
Measuring cups and spoons
03 -
Knife
04 -
Cutting board
05 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 665 kcal
Total Fat: 44 g
Total Carbohydrate: 23 g
Protein: 39 g