Ingredients for Crockpot Thai Peanut Chicken

• 2 lbs boneless, skinless chicken thighs: The star protein for tender, juicy results in the slow cooker. Thighs absorb flavors beautifully; breasts work too, but may be drier.
• 1 cup creamy natural peanut butter (100% peanuts, no added sugar): This is the essential base for our creamy, rich Thai peanut sauce. Choose natural for best flavor and texture.
• 1 can (13.5 oz) full-fat coconut milk: Adds luscious creaminess and authentic Thai flavor, balancing the richness of the peanut butter. Don’t use light!
• 1/2 cup low-sodium chicken broth: Provides necessary liquid to create the sauce and keeps the chicken moist. Using low-sodium allows for better salt control.
• 1/4 cup low-sodium soy sauce: Delivers a crucial umami depth and savory balance to the sweet and spicy notes. Low-sodium helps control overall saltiness.
• 2 tablespoons fresh lime juice: Brightens the entire dish, cutting through the richness with a tangy, aromatic finish. Freshly squeezed is always best.
• 2 tablespoons light brown sugar, packed: Balances the savory and spicy elements, adding a subtle sweetness that rounds out the flavors. Pack it tightly for accuracy.
• 1 tablespoon minced garlic: An aromatic foundation, providing pungent depth that is essential to many Asian dishes. Freshly minced garlic yields superior flavor.
• 1 teaspoon grated fresh ginger: Adds a warm, spicy, and zesty kick that complements the Thai flavors perfectly. Use fresh for the most vibrant taste.
• 2 tablespoons Thai red curry paste: The key to authentic Thai flavor and a hint of spice. Adjust amount to your preferred level of heat. Mae Ploy is a great brand.
• 1/2 teaspoon salt: Enhances all the other flavors, bringing them into harmony. Start with less and adjust at the end for perfect seasoning.
• 1/4 teaspoon black pepper: Adds a subtle warmth and a gentle bite that complements the other spices. Freshly ground pepper offers the best aroma.
• 1/2 teaspoon red pepper flakes (optional): For those who love extra heat! Adds a fiery kick to the dish; adjust to your personal spice preference.
• 1/4 cup fresh cilantro, chopped (for garnish): Provides a fresh, herbaceous counterpoint and vibrant color, brightening the final presentation. Don’t skip this!
• 1/4 cup chopped roasted peanuts (for garnish): Adds a delightful crunch and extra nutty flavor, elevating the texture and taste of your Thai Peanut Chicken.

How to Make Crockpot Thai Peanut Chicken

Prep Chicken:

Start by trimming any excess fat from your boneless, skinless chicken thighs. Pat them dry thoroughly with paper towels. This preps the chicken perfectly for our amazing Crockpot Thai Peanut Chicken. Set aside in your slow cooker.

Whisk Sauce:

In a medium bowl, whisk together the creamy peanut butter, coconut milk, chicken broth, soy sauce, lime juice, brown sugar, garlic, ginger, curry paste, salt, pepper, and red pepper flakes. Whisk until mostly smooth.

Pour & Coat:

Pour this aromatic Thai peanut sauce directly over the chicken thighs in your slow cooker. Ensure all pieces are thoroughly coated. This creates the incredible flavor foundation for your Crockpot Thai Peanut Chicken.

Slow Cook:

Cover your slow cooker and cook on low for 4-6 hours, or on high for 2.5-3.5 hours. The chicken is done when it’s fork-tender and easily shreds. Avoid overcooking to keep it juicy.

Shred Chicken:

Once cooked, remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the creamy Thai peanut sauce. This ensures every bite is flavorful.

Garnish & Serve:

Ladle your delicious Crockpot Thai Peanut Chicken over rice or noodles. Garnish generously with fresh chopped cilantro and roasted peanuts. Enjoy this comforting family favorite for an easy weeknight meal!

How to Store Crockpot Thai Peanut Chicken

To store leftover Crockpot Thai Peanut Chicken, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it out too long; I once did, and the texture changed for the worse. Discard if you notice any off smells or sliminess.

You can make the peanut sauce a day or two in advance and store it in the fridge. For reheating, gently warm the chicken and sauce on the stovetop or in the microwave until heated through, adding a splash of broth if needed.

What to Serve with Crockpot Thai Peanut Chicken

To **serve** this delicious Crockpot Thai Peanut Chicken, **pair** it with fluffy jasmine rice or your favorite noodles for a comforting meal. For a lovely presentation, garnish generously with fresh cilantro and chopped roasted peanuts. It’s **perfect** served warm, and you can **enjoy** it alongside steamed green beans or a crisp cucumber salad to balance the richness.

I personally love to **serve** this over warm jasmine rice, with a fresh squeeze of lime and a drizzle of sriracha. The spicy kick **pairs** **perfectly** with the creamy sauce, making it a truly satisfying meal to **enjoy**.

Frequently Asked Questions

→ Can I use regular peanut butter instead of natural for Crockpot Thai Peanut Chicken?

No, always use 100% natural creamy peanut butter. Regular varieties contain added sugars and oils, which will make your Crockpot Thai Peanut Chicken sauce too sweet and thin, affecting its delicious texture.

→ How do I prevent my Crockpot Thai Peanut Chicken sauce from becoming watery?

To prevent a watery sauce, ensure you thoroughly pat the chicken thighs dry before adding them to the slow cooker. Excess moisture from the chicken can thin out the rich peanut sauce, which isn’t fun.

→ Can I make this Crockpot Thai Peanut Chicken recipe gluten-free for dietary needs?

Yes, you absolutely can make this recipe gluten-free! Simply substitute the low-sodium soy sauce with a certified gluten-free tamari. All other ingredients are naturally gluten-free, so it’s an easy swap.

→ Can I freeze leftover Crockpot Thai Peanut Chicken for future easy meals?

Yes, you can freeze it! Transfer cooled Crockpot Thai Peanut Chicken to an airtight, freezer-safe container. It will keep well for up to 2-3 months. Thaw overnight in the fridge, then gently reheat on the stovetop.

→ How do I double this Crockpot Thai Peanut Chicken recipe for a larger gathering?

You can easily double the ingredients for this Crockpot Thai Peanut Chicken. Ensure your slow cooker is large enough to accommodate the increased volume. The cooking time might increase slightly, so check for fork-tenderness.