Description
Effortless Crockpot Thai Peanut Chicken for a lazy dinner. Tender shredded chicken in a rich, creamy peanut sauce. Your slow cooker does all the work!
Ingredients
Scale
- Base Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- The Creamy Sauce:
- 1 cup creamy peanut butter (natural, unsweetened)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1–2 tablespoons Sriracha or chili garlic sauce (adjust to taste)
- 1 (13.5 oz) can full-fat coconut milk, divided
- Finishing Touches & Garnish:
- Juice of 1 fresh lime
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped peanuts
Instructions
- Prep Your Aromatics:: First things first, get that onion, garlic, and ginger chopped up. This is where the magic starts to happen! I usually get everything prepped while the slow cooker is warming up a bit. Honestly, I always forget to mince the garlic finely enough, so I end up doing a quick re-chop. Don’t be like me – take your time here. The smell of fresh ginger and garlic hitting the air always makes my kitchen feel like a proper cooking zone.
- Whip Up the Sauce:: In a medium bowl, whisk together your peanut butter, soy sauce, rice vinegar, brown sugar, Sriracha (or chili garlic sauce), and about half a can of the full-fat coconut milk. Get it nice and smooth. This is where you can taste and adjust for spice! I once added way too much Sriracha thinking I was tough, and we had quite the fiery dinner. Learn from my mistakes, hon – start small and add more if needed. It should smell nutty and just a little sweet.
- Combine in the Crockpot:: Place your chicken thighs at the bottom of your slow cooker. Sprinkle the chopped onion, minced garlic, and grated ginger over the chicken. Pour that beautiful peanut sauce mixture evenly over everything. Give it a gentle stir to make sure the chicken is mostly coated. Don’t worry if it’s not perfect; the slow cooker works its magic! I sometimes accidentally splash sauce on the counter here, but hey, that’s just part of the fun.
- Set It and Forget It (Mostly):: Cover your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The cooking time varies a bit depending on your slow cooker, so keep an eye on it. The chicken should be super tender and easily shreddable. When it’s almost done, my kitchen starts to smell absolutely divine – that rich, savory, slightly sweet aroma. It’s the best part of coming home!
- Shred and Stir:: Once the chicken is cooked through and fall-apart tender, carefully remove it from the slow cooker and place it on a cutting board. Shred it using two forks – it should be really easy. Then, return the shredded chicken to the slow cooker and stir it back into that glorious, creamy sauce. This is where it all comes together. I usually take a little taste test here, maybe add a tiny bit more Sriracha if I’m feeling bold!
- Final Touches:: Stir in the remaining half-can of coconut milk and the fresh lime juice. The lime juice is crucial for brightening up all those rich flavors, so don’t skip it! Let it heat through for another 10-15 minutes on warm. The sauce should be glossy and coating the chicken beautifully. Garnish with chopped cilantro and peanuts right before serving. It looks so vibrant and inviting, honestly!