Description
Thai Peanut Chicken made in the crockpot is a flavorful, set-it-and-forget-it meal featuring tender chicken simmered in a creamy, nutty peanut sauce with hints of spice, sweetness, and citrus. It’s an easy and satisfying dinner perfect for busy weeknights or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup chopped peanuts (for garnish)
- 2 green onions, sliced (for garnish)
- Cooked jasmine or basmati rice (for serving)
Instructions
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, red curry paste, coconut milk, and rice vinegar until smooth.
- Place chicken in the bottom of the crockpot.
- Pour sauce mixture over chicken, ensuring it is evenly coated.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours, until chicken is tender.
- About 15 minutes before serving, taste and adjust seasonings (add more lime, honey, or spice as desired).
- Serve over jasmine or basmati rice, topped with chopped peanuts and sliced green onions.
Notes
- Chicken thighs are juicier, but chicken breasts also work well.
- Natural peanut butter can be used—just stir well before adding.
- For a vegetarian option, substitute tofu or chickpeas.
- Serve with rice, noodles, or lettuce wraps for variety.
- This dish freezes well for up to 2 months—perfect for batch cooking.
Nutrition
- Serving Size: 1 plate (with rice)
- Calories: 510
- Sugar: 11g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
