Description
How to make Crockpot Thai Peanut Chicken with tender chicken, creamy peanut sauce, and a hint of lime that your family will adore.
Ingredients
Scale
- Main Components:
- 2 lbs boneless, skinless chicken thighs
- 1 cup creamy natural peanut butter (100% peanuts, no added sugar)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- Flavor Builders:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons light brown sugar, packed
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Garnish & Toppings:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts
Instructions
- 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!
Notes
Always use 100% natural creamy peanut butter to prevent a thin, overly sweet sauce.
Store leftover Crockpot Thai Peanut Chicken in an airtight container in the refrigerator for 3-4 days.
For a gluten-free option, easily substitute low-sodium soy sauce with certified gluten-free tamari.
Serve warm Crockpot Thai Peanut Chicken over jasmine rice or noodles, garnished with fresh cilantro and roasted peanuts.
Prepare the peanut sauce a day or two in advance and store it refrigerated to save time.
**Allergy Information:** Peanuts, Soy, Gluten, Tree Nuts