Crockpot Thai Peanut Chicken
Tender shredded chicken slow-cooked in a creamy peanut-coconut sauce, perfect for busy weeknights and pleasing to both picky eaters and spice lovers.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Chicken thighs also work if you want juicier meat.
- 1 cup peanut butter Creamy recommended; natural varieties may separate.
- 1 cup coconut milk Full-fat gives a richer sauce.
- 1/4 cup soy sauce Use low-sodium if you prefer less salt.
- 3 tablespoons brown sugar Coconut sugar can be used for a less refined option.
- 2 tablespoons lime juice About 1 lime.
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger Or 1 teaspoon ground ginger in a pinch.
- 2 cloves garlic Minced.
- 1/2 teaspoon red pepper flakes Optional; increase for more heat.
Garnish
- Chopped peanuts For garnish.
- Fresh cilantro For garnish.
Instructions
Preparation
- Pat chicken breasts dry and lay them in the bottom of the slow cooker.
- In a medium bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth.
- Pour the mixed sauce evenly over the chicken.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
Serving
- Remove the lid, shred the chicken with two forks inside the crockpot, and stir well to coat with sauce.
- Serve over rice or noodles and top with chopped peanuts and cilantro.
Notes
For a lighter sauce, use light coconut milk but expect a thinner texture. Add more lime for brightness, more soy for salt, or a splash of water if the sauce is too thick. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.