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There’s nothing quite like a slow-cooked, flavorful meal that requires minimal prep and makes your house smell like a restaurant. Crockpot Thai Peanut Chicken is a perfect example of how a simple recipe can deliver bold and aromatic flavors. With tender chicken cooked in a rich, creamy peanut sauce that’s infused with ginger, garlic, lime, and other signature Thai flavors, this dish is a true crowd-pleaser. Best of all, you can make it easily in your slow cooker, allowing you to go about your day while your meal cooks itself.
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Whether you’re making it for a busy weeknight dinner or preparing a dish to impress guests, this Crockpot Thai Peanut Chicken recipe is the perfect balance of convenience and flavor. The savory peanut sauce, combined with juicy chicken, creates a delightful, satisfying meal that’s perfect with rice, noodles, or even just on its own with a side of vegetables.
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Why Crockpot Thai Peanut Chicken?
Crockpot meals have become increasingly popular because they allow busy cooks to prepare a delicious meal with little effort. Simply toss all the ingredients into your slow cooker, set it, and forget about it until it’s time to eat. This slow cooking method also helps develop deeper flavors and tender textures, making it an ideal choice for chicken, which becomes incredibly juicy and flavorful when cooked low and slow.
The Thai peanut sauce is the true star of this dish. Made with creamy peanut butter, soy sauce, lime juice, and a few aromatic ingredients like garlic, ginger, and chili paste, the sauce is rich and bursting with flavor. It’s the perfect complement to the chicken, infusing it with depth and spice, while still keeping it smooth and comforting.
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How to Make Crockpot Thai Peanut Chicken
Making this dish is incredibly simple thanks to the slow cooker. The chicken gets wonderfully tender as it simmers in the rich peanut sauce, absorbing all the flavors while you go about your day. Here’s a step-by-step guide to making the best Crockpot Thai Peanut Chicken.
Step 1: Prepare the Chicken
- Season the Chicken: Begin by seasoning the boneless, skinless chicken breasts or thighs with salt and pepper on both sides. This is a basic step, but it’s essential for adding flavor to the chicken.
- Place in Crockpot: Lay the seasoned chicken in the bottom of the crockpot. The chicken will cook in the peanut sauce, so it’s important to layer it evenly to ensure it cooks properly.
Step 2: Make the Thai Peanut Sauce
- Combine Ingredients: In a medium bowl, whisk together the peanut butter, soy sauce, coconut milk, lime juice, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and fish sauce (if using). Whisk until smooth and creamy.
- Add Chili Paste (Optional): If you want a bit of heat, add the chili paste or sriracha to the sauce mixture. You can adjust the amount based on your preference for spice. Stir well to combine.
- Taste and Adjust: Taste the sauce and adjust the flavors as needed. If you like it sweeter, add a little more honey. If you want more acidity, a splash of lime juice will do the trick. If you need more salt, a little more soy sauce or fish sauce can be added.
Step 3: Pour the Sauce Over the Chicken
- Pour the Sauce: Once the peanut sauce is well mixed, pour it evenly over the chicken in the crockpot. Use a spoon to make sure the chicken is fully coated with the sauce.
- Cover and Cook: Cover the crockpot with its lid and set the cooking time. Cook on low for 4-6 hours or on high for 2-3 hours. The chicken will become very tender and will easily shred with a fork when done.
Step 4: Shred the Chicken
- Shred the Chicken: Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. It should be very tender and easy to pull apart.
- Return Chicken to Crockpot: After shredding, return the chicken to the crockpot and stir it into the peanut sauce. Make sure the chicken is well coated in the sauce, and allow it to sit on warm for about 10-15 minutes to absorb the flavors.
Step 5: Serve and Garnish
- Serve: Serve the Thai peanut chicken over a bed of steamed rice, rice noodles, or on its own with a side of vegetables like sautéed broccoli, carrots, or snap peas.
- Garnish: Garnish with chopped cilantro, crushed peanuts, lime wedges, and sliced green onions. These additions will provide freshness and crunch that complements the creamy, savory dish.
Tips for Success
Here are some helpful tips to ensure your Crockpot Thai Peanut Chicken turns out perfectly every time:
- Chicken Thighs vs. Chicken Breasts: Chicken thighs tend to be more flavorful and tender when slow-cooked, while chicken breasts can sometimes dry out if overcooked. Both cuts work well in this recipe, but chicken thighs are generally recommended for the juiciest results.
- Adjust the Heat: If you’re not a fan of spice, you can leave out the chili paste or sriracha. Alternatively, you can use a mild chili paste or just add a pinch of red pepper flakes for a milder heat.
- Customize the Sauce: If you prefer a thicker sauce, reduce the amount of coconut milk or let it cook a little longer on low to thicken. If you like it creamier, add an extra spoonful of peanut butter.
- Meal Prep: This dish makes excellent leftovers and can be easily meal prepped. Store it in an airtight container in the fridge for up to 4-5 days or freeze it for up to 3 months.
- Serve with Veggies: You can add vegetables like bell peppers, carrots, and zucchini to the crockpot for a one-pot meal with added nutrients. Simply chop them up and add them in during the last hour of cooking to avoid them becoming too soft.
Variations
- Peanut-Free Option: If you’re allergic to peanuts, you can substitute the peanut butter with almond butter or sunflower seed butter to create a similar creamy texture and flavor profile.
- Spicy Thai Peanut Chicken: If you enjoy a bit of heat, feel free to increase the amount of chili paste or add fresh sliced chilies to the crockpot for extra spice.
- Vegetarian Version: You can make this recipe vegetarian by swapping the chicken for tofu. Press the tofu to remove excess moisture, cube it, and cook it in the same way. The peanut sauce will pair wonderfully with the tofu.
- Noodles Instead of Rice: Serve the chicken and sauce over rice noodles or your favorite pasta for a different texture and taste.
Conclusion
This Crockpot Thai Peanut Chicken recipe is a perfect example of how you can achieve bold, delicious flavors with minimal effort. The creamy peanut sauce, tender chicken, and aromatic Thai spices combine to create a dish that is as comforting as it is satisfying. Whether you serve it over rice, noodles, or on its own, this dish is sure to become a family favorite. With just a few simple ingredients and the convenience of the crockpot, you’ll have a meal that’s both easy to make and incredibly flavorful. Enjoy!
Prep Time
10 minutes
Cook Time
6 hours
Total Time
6 hours 10 minutes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil (or olive oil)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon sriracha sauce (optional, for heat)
- 1/2 cup coconut milk (full-fat for a richer flavor)
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Prepare the sauce:
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, garlic, ginger, sriracha sauce (if using), and coconut milk until smooth and well combined. - Add the chicken to the crockpot:
Place the chicken breasts (or thighs) in the bottom of the crockpot. - Pour the sauce over the chicken:
Pour the peanut sauce mixture evenly over the chicken. Make sure the chicken is well-coated in the sauce. - Cook the chicken:
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender. The chicken should easily shred with a fork once cooked. - Shred the chicken:
Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir the shredded chicken into the sauce to fully coat it. - Serve:
Serve the Thai peanut chicken over rice, noodles, or cauliflower rice for a low-carb option.
Garnish with chopped green onions, sesame seeds, fresh cilantro, and a squeeze of lime juice for added flavor.
Notes
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