Description
How to make tender Crockpot Thai Peanut Chicken with creamy peanut sauce and crisp vegetables that’s incredibly easy and your family will absolutely love.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup creamy peanut butter (100% natural, unsweetened)
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, diced
- Flavor Enhancers:
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- Seasoning & Heat:
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Garnishes:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Instructions
- Prep Ingredients: Start by cutting your chicken breasts into 1-inch pieces and thinly slicing the red bell pepper and dicing the yellow onion. This initial prep for your Crockpot Thai Peanut Chicken ensures everything is ready for assembly.
- Whisk Sauce: In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, chicken broth, grated ginger, minced garlic, honey, rice vinegar, red pepper flakes, salt, and pepper until smooth. This forms the creamy base for your Crockpot Thai Peanut Chicken.
- Combine & Coat: Place the prepped chicken, bell pepper, and onion into your crockpot. Pour the whisked peanut sauce mixture over everything. Stir gently to ensure all ingredients are well coated in the delicious sauce.
- Cook Chicken: Cover and cook your Crockpot Thai Peanut Chicken on high for 60 minutes, or until the chicken is tender and cooked through. Ensure the internal temperature reaches 165°F (74°C) for safety.
- Finish Flavors: Once cooked, stir in the fresh lime juice. Taste and adjust seasonings as needed, adding a pinch more salt or red pepper flakes if desired. This step brightens the overall flavor profile.
- Garnish & Serve: Ladle the warm Crockpot Thai Peanut Chicken into bowls. Garnish generously with fresh chopped cilantro and roasted peanuts. Serve immediately over rice or noodles for a comforting family meal.
Notes
Always use natural, unsweetened peanut butter for optimal sauce flavor; avoid overcooking chicken to prevent dryness.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swap low-sodium soy sauce for tamari or coconut aminos to easily make this recipe gluten-free.
Serve warm over jasmine rice or noodles, garnished with fresh cilantro and chopped roasted peanuts.
For make-ahead, prep chicken, vegetables, and sauce components up to 24 hours in advance.
**Allergy Information:** Peanuts, Soy, Gluten, Tree Nuts