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Plate of Thai peanut chicken with white rice, cilantro, and crushed peanuts.
Daniel

Crockpot Thai Peanut Chicken

This creamy, flavorful Thai Peanut Chicken combines tender chicken with a rich peanut sauce made with coconut milk, soy sauce, and lime for an effortless crockpot meal that's both comforting and exotic.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 red bell pepper sliced into thin strips
  • 1 onion medium, diced
  • 2 cloves garlic minced
For the Peanut Sauce
  • 3/4 cup creamy peanut butter natural, unsweetened preferred
  • 1 can coconut milk 13.5 oz, full-fat
  • 1/4 cup soy sauce low sodium
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice fresh
  • 1 tbsp ginger freshly grated
  • 2 tsp red curry paste
  • 1/2 tsp red pepper flakes adjust to taste
For Serving
  • 1/4 cup cilantro chopped, for garnish
  • 1/4 cup roasted peanuts chopped, for garnish
  • 2 green onions sliced, for garnish
  • 1 lime cut into wedges
  • 4 cups cooked rice or rice noodles for serving

Equipment

  • Crockpot/Slow Cooker
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

Prepare the Sauce
  1. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, lime juice, grated ginger, red curry paste, and red pepper flakes until smooth and well combined.
Prepare the Crockpot
  1. Place the chicken pieces in the bottom of the crockpot.
  2. Add the sliced bell pepper, diced onion, and minced garlic on top of the chicken.
  3. Pour the peanut sauce mixture over the chicken and vegetables. Stir gently to coat everything with the sauce.
Cook
  1. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F).
  2. About 15 minutes before serving, stir the mixture well. If the sauce is too thick, add a splash of chicken broth or water to thin it to desired consistency. If it's too thin, leave the lid off for the last 15-20 minutes of cooking to allow it to thicken.
Serve
  1. Serve the Thai peanut chicken over cooked rice or rice noodles.
  2. Garnish with chopped cilantro, chopped peanuts, sliced green onions, and lime wedges.

Notes

1. For a spicier dish, add more red pepper flakes or a diced Thai chili pepper.
2. This dish can be made ahead and refrigerated for up to 3 days. Reheat gently before serving.
3. To make it vegetarian, substitute chicken with firm tofu or chickpeas and use vegetable broth if thinning the sauce.