Name: Crockpot Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 2 lbs chicken breasts; 1 cup peanut butter; 1/2 cup soy sauce; 1/2 cup coconut milk; 1/4 cup honey; 2 tablespoons lime juice; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; Chopped cilantro for garnish

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Introduction

This Crockpot Thai Peanut Chicken is a creamy, nutty dish that’s perfect for busy weeknights. Easy to prepare and packed with bold flavors, it’s sure to become a family favorite.

The image shows a close-up of three pieces of cooked chicken, each coated thickly in a creamy orange-yellow sauce with a smooth texture. The chicken pieces are arranged in a round white bowl filled with the same sauce, which has some small specks of red chili flakes and finely chopped green herbs sprinkled on top. The sauce looks rich and slightly glossy. Small fresh cilantro leaves are scattered over the chicken and sauce adding a touch of green contrast. The bowl is placed on a white marbled surface with a small part of a lemon visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken breasts
1 cup peanut butter
1/2 cup soy sauce
1/2 cup coconut milk
1/4 cup honey
2 tablespoons lime juice
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Step 1: Place the chicken breasts in your slow cooker.
Step 2: In a separate bowl, mix together the peanut butter, soy sauce, coconut milk, honey, lime juice, garlic, ginger, and red pepper flakes if using.
Step 3: Pour the creamy peanut sauce over the chicken in the slow cooker.
Step 4: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
Step 5: Shred the chicken directly in the slow cooker using two forks and stir to coat it thoroughly with the sauce.
Step 6: Taste and season with salt and pepper as needed, then serve hot garnished with chopped cilantro.

Tips & Variations

If peanut butter isn’t suitable, try almond butter or sunflower seed butter for a similar flavor.
Using chicken thighs instead of breasts will keep the meat extra moist and flavorful.
Add bell peppers or snap peas during the last hour of cooking for added color and nutrition.
Include the lime juice to brighten the dish with a fresh zing.
For a twist, add a tablespoon of curry powder to the sauce, or serve over cauliflower rice for a low-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the chicken and sauce. When reheating, warm gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce becomes too thick.

How to Serve

The image shows a round black bowl filled with a creamy orange sauce. There are three pieces of chicken breast sitting in the sauce, each piece coated with the smooth, thick sauce. Green cilantro leaves are scattered on top of the chicken and sauce, along with small red chili flakes adding color and texture. The bowl is placed on a white marbled textured surface, with a partial view of a lemon slice at the top right corner. The sauce looks rich and slightly glossy, covering the chicken evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken breasts. Cook on high for a longer time—usually about an extra hour—to ensure the chicken cooks through safely.

What can I use instead of soy sauce?

You can substitute tamari for a gluten-free alternative or coconut aminos if you need a soy-free option.