Thai Peanut Chicken Recipe
Introduction
Thai Peanut Chicken is a deliciously creamy and savory dish that brings the vibrant flavors of Thailand right to your dinner table. Made simple with a slow cooker, this recipe features tender chicken smothered in a rich peanut sauce, perfect served over rice or noodles.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup crushed peanuts (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Step 1: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces.
- Step 2: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, fresh ginger, garlic, and red pepper flakes until well combined.
- Step 3: Place the chicken pieces in the bottom of the crockpot. Pour the peanut sauce mixture over the chicken, making sure it’s well coated.
- Step 4: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
- Step 5: Use two forks to shred the chicken directly in the crockpot, allowing it to absorb more of the sauce.
- Step 6: Serve the Thai Peanut Chicken over cooked rice or noodles. Garnish with chopped green onions and crushed peanuts for added texture and flavor.
Tips & Variations
- Use fresh ginger and garlic for a brighter, more authentic flavor.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas.
- Add sliced jalapeños or serrano peppers for extra heat.
- If the sauce is too thick after cooking, stir in a splash of chicken broth or water to reach your desired consistency.
- Enhance with fresh cilantro or basil added just before serving.
- Try replacing peanuts with cashews or almonds for a different crunch.
Storage
Store leftover Thai Peanut Chicken in an airtight container in the refrigerator for 4-5 days. It can also be frozen for up to 3 months in freezer-safe containers. To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may be less tender than thighs after slow cooking.
How can I thicken the sauce?
Whisk in a cornstarch slurry (equal parts cornstarch and water) during the last 30 minutes of cooking to thicken the sauce.
PrintThai Peanut Chicken Recipe
Thai Peanut Chicken is a creamy and savory crockpot dish featuring tender chicken thighs or breasts cooked in a rich peanut butter and coconut milk sauce with authentic Thai flavors like ginger, garlic, soy sauce, and a touch of heat from red pepper flakes. This effortless slow cooker recipe is perfect served over rice or noodles and garnished with green onions and crushed peanuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts
Peanut Sauce
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
Garnish
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts
For Serving
- Cooked rice or noodles
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces, ensuring even cooking.
- Make the Sauce: In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced fresh ginger, garlic, and red pepper flakes until the mixture is smooth and well combined.
- Layer in Crockpot: Place the chicken pieces at the bottom of the crockpot. Pour the prepared peanut sauce over the chicken, ensuring all pieces are evenly coated with the sauce.
- Cook: Cover the crockpot and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the chicken becomes tender and is fully cooked through (internal temperature of 165°F).
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly inside the crockpot, mixing it thoroughly with the sauce so it absorbs maximum flavor.
- Serve: Serve the shredded Thai Peanut Chicken over steamed rice or cooked noodles. Garnish with chopped green onions and crushed peanuts for added crunch and freshness.
Notes
- Use fresh ginger and garlic for the best authentic flavor and avoid overpowering dried spices.
- Ensure the chicken reaches a safe internal temperature of 165°F before consuming.
- If sauce is too thick after cooking, add a splash of chicken broth or water to thin it to your desired consistency.
- Fresh cilantro or basil can be added before serving to boost freshness.
- Experiment with different nuts like cashews or almonds for a unique twist on the garnish.
- Vegetarian variation: swap chicken with firm tofu or chickpeas.
- Add jalapeños or serrano peppers for spicier heat.
- Enhance flavor by adding lime juice or zest for a citrusy contrast.
- Add vegetables such as bell peppers, carrots, or snap peas during last hour of cooking for color and nutrition.
- Leftovers can be refrigerated for 4-5 days or frozen up to 3 months.
- Reheat leftovers in microwave or stovetop until hot through.
- For thicker sauce, add a cornstarch slurry during the last 30 minutes of cooking.
- Natural peanut butter can be used but stir well before measuring.
- Instant Pot option: sauté chicken then cook under pressure for 10-15 minutes.
Keywords: Thai Peanut Chicken, Crockpot Chicken, Slow Cooker Thai Recipe, Peanut Sauce Chicken, Easy Thai Dinner, Thai Comfort Food
