Description

This easy Crockpot Thai peanut chicken is creamy, savory, and packed with bold flavor! Tender chicken slow cooks in a rich peanut sauce with coconut milk, soy sauce, garlic, and ginger — a hands-off dinner that tastes better than takeout.

Ingredients

2 lbs chicken breasts or thighs

¾ cup creamy peanut butter

1 can (13.5 oz) coconut milk

¼ cup soy sauce or tamari

3 tbsp honey or brown sugar

2 tbsp rice vinegar or lime juice

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp red curry paste (optional)

½ tsp red pepper flakes (optional)

Salt and pepper, to taste

2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Fresh cilantro for serving

Cooked rice or noodles for serving

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Instructions

1. Add peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red curry paste, red pepper flakes, salt, and pepper to the slow cooker. Whisk until smooth.

2. Add chicken and turn to coat in the sauce.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.

4. Remove chicken and shred with two forks, then return to the sauce.

5. If thicker sauce is desired, stir in cornstarch slurry and cook on HIGH for 10–15 minutes.

6. Taste and adjust seasoning.

7. Serve over rice or noodles and garnish with fresh cilantro.

Notes

Use chicken thighs for extra tenderness.

Add bell peppers or snap peas during the last 30 minutes.

Swap peanut butter for almond butter if needed.

Leftovers are perfect for meal prep and reheat beautifully.