Crockpot Thai Peanut Chicken
Crockpot Thai Peanut Chicken is rich, creamy, and full of Thai-inspired flavor. Chicken thighs simmer in a coconut peanut sauce with ginger, garlic, and lime. Serve over noodles or rice for an easy, comforting dinner.
Servings: 6
Equipment
- Small Pot (to boil noodles)
Ingredients
Chicken
- 2-3 lbs Chicken Thighs, boneless skinless
- ¾ teaspoon Salt
Peanut Sauce
- 1 ½ cups Unsweetened Coconut Milk
- 5 cloves Garlic, pressed
- 2 Tablespoons Fresh Ginger, grated (or 2 teaspoons powdered)
- 3 Tablespoons Honey
- 1 ½ Tablespoons Lime Juice
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- ½ teaspoon Red Pepper Flakes
- 1 cup Peanut Butter (I prefer creamy)
To Thicken
- 2 Tablespoons Cornstarch
To Finish
- ¼ cup Fresh Chopped Cilantro, divided
- 4 Green Onions, chopped, divided
To Serve
- Cooked Rice Noodles or rice
- Chopped Peanuts for garnish
- Sriracha for heat
Instructions
Prep
- Spray the crock pot with cooking spray.
- Gather all of the ingredients together and measure, chop, and prep them.
Chicken
- Add chicken thighs to the crockpot. Season with salt.
Make the Peanut Sauce
- To a medium bowl, add the coconut milk, garlic, ginger, honey, lime juice, soy sauce, rice wine vinegar, and red pepper flakes.
- In a small bowl, heat the peanut butter in the microwave for about 30 seconds to soften it. Then whisk the peanut butter into the sauce until blended.
- Pour the peanut sauce over the chicken thighs and mix to coat the pieces thoroughly.
Slow Cook
- Cover and cook on Low for 4 to 6 hours, or until chicken is tender (at least 165°F), stirring 2 or 3 times (I don’t recommend using High setting as the sauce can burn where it touches the edges of the crock).
- Using 2 forks shred the chicken in the crock as much as you prefer (I like to leave a few chunks for texture).
Thicken
- Spoon some of the hot peanut sauce into the small bowl. Add the cornstarch and carefully whisk it until no lumps remain.
- Pour the slurry into the crock pot and stir. Cover and cook an additional 20-30 minutes, or until the sauce is thickened (stir halfway through).
- Meanwhile, cook the rice noodles, or rice, if using.
Serve
- When ready to serve, taste and adjust seasoning, if desired.
- Add half of the chopped cilantro and half of the chopped green onions to the chicken and mix together.
- Serve chicken and sauce over some cooked rice noodles, or over white or brown rice.
- Garnish with chopped peanuts, remaining cilantro and green onions, and some red pepper flakes, or Sriracha, if desired.
Notes
Storage
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before gently reheating.
Nutrition
Calories: 475kcal
