Thai Peanut Chicken
A slow-cooker recipe turning simple pantry staples into a creamy, slightly spicy peanut sauce that makes plain chicken a weeknight winner.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast (about 2–3 breasts)
- 1 cup peanut butter (creamy; natural or regular)
- 1 cup coconut milk (full-fat for richness)
- 2 tablespoons soy sauce (low-sodium if preferred)
- 2 tablespoons honey or brown sugar Honey for brightness; brown sugar for depth.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (or 1 tsp ground ginger)
- 1/2 teaspoon red pepper flakes (optional) Add to taste.
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of your crockpot in a single layer.
- In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, honey (or brown sugar), minced garlic, minced ginger, and red pepper flakes until smooth.
- Pour the peanut-coconut mixture evenly over the chicken in the crockpot.
- Lightly season the top with salt and a few grinds of black pepper.
Cooking
- Cook on low for 6–8 hours or high for 3–4 hours, until the chicken reaches 165°F and easily shreds.
- Remove the chicken and shred it with two forks.
- Return the shredded pieces to the crockpot and stir to coat with the sauce.
Serving
- Serve hot over steamed rice or noodles and finish with chopped green onions.
Notes
To make it nut-free, swap peanut butter for almond butter or sunflower seed butter. For a gluten-free option, use dark soy or tamari.