Slow-Cooked Thai Peanut Chicken
A comforting, crowd-pleasing dish featuring tender chicken thighs cooked in a rich, creamy peanut sauce with coconut milk, perfect for serving over rice or noodles.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Thighs stay juicier than breasts
- 1 cup creamy peanut butter Stir natural peanut butter before measuring; smooth yields a silkier sauce
- 1 cup coconut milk Full-fat for richness; light works but is thinner
- 1/4 cup soy sauce Or tamari for gluten-free
- 1/4 cup brown sugar Adds depth — swap coconut sugar for less refined sweetness
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced Or 1 tsp ground ginger in a pinch
- 1 tablespoon lime juice Adds bright acidity at the end
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Chopped green onions and cilantro for garnish
Instructions
Preparation
- Assemble pantry ingredients and measure the peanut butter, coconut milk, soy sauce, and brown sugar.
- Place the chicken thighs in the slow cooker in an even layer.
- In a bowl, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, minced ginger, lime juice, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken and stir gently to coat the thighs evenly.
Cooking
- Cover and cook on low for 6–8 hours, or until the chicken is very tender and easily shreds.
- Remove the lid, use two forks to shred the chicken directly in the pot, and stir the shredded meat into the sauce so it absorbs the flavors.
- Taste and adjust salt, pepper, or lime juice.
Serving
- Serve hot over rice or noodles and garnish with chopped green onions and cilantro.
Notes
For best results, use chicken thighs for juiciness. Warm peanut butter before mixing for a smooth sauce. Adjust sauce thickness with warm water or coconut milk if necessary. Taste before serving to adjust seasoning.