Crockpot Thai Peanut Chicken (Print Version)
Slow-cooked chicken bathed in a creamy Thai peanut sauce with ginger, lime and coconut, served over jasmine rice.
# Recipe Ingredients:
→ Meats
01 - 1.5 lbs boneless, skinless chicken thighs or breasts
→ Vegetables & Aromatics
02 - 1 red bell pepper, sliced
03 - 1 medium onion, sliced
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
→ Sauce
06 - 1/2 cup creamy peanut butter
07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons honey (or brown sugar)
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon lime juice
11 - 1/2 cup canned coconut milk (full fat or light)
12 - 1 tablespoon sriracha or chili sauce (optional, to taste)
→ For Serving
13 - 1/4 cup roasted peanuts, chopped
14 - 2 green onions, sliced
15 - Fresh cilantro, chopped
16 - Cooked jasmine rice or rice noodles
# Directions:
01 - Place the chicken thighs or breasts into the bottom of the slow cooker.
02 - Arrange the sliced bell pepper, onion, minced garlic, and grated ginger evenly over the chicken.
03 - In a medium mixing bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, coconut milk, and sriracha until completely smooth and well combined.
04 - Pour the peanut sauce evenly over the chicken and vegetables in the slow cooker, ensuring everything is well coated.
05 - Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken is fork-tender and cooked through.
06 - Remove the chicken from the slow cooker, shred or slice as desired, then return it to the pot and stir thoroughly to coat with the sauce.
07 - Serve over steamed jasmine rice or rice noodles, garnished with chopped peanuts, sliced green onions, and fresh cilantro.
# Expert Advice:
01 -
- The crockpot does nearly all the work while you go about your day, and the sauce tastes like it took far more effort than it actually did.
- It is one of those rare dishes that feels both comforting and surprising, familiar enough for a weeknight but interesting enough for company.
02 -
- Do not use crunchy peanut butter, as the bits settle oddly during slow cooking and create an uneven texture in the finished sauce.
- If the sauce looks too thin when you lift the lid, let it cook uncovered for the last twenty minutes and it will thicken beautifully.
03 -
- Sear the chicken in a hot skillet for two minutes per side before adding it to the crockpot for a deeper, more complex flavor that feels restaurant quality.
- Taste the sauce before pouring it over the chicken and adjust the balance of sweet, salty, and sour to your liking, because peanut butter brands vary wildly in salt and richness.