Slow-Cooked Thai Peanut Chicken: A Crockpot Comfort Dish Recipe
Slow-Cooked Thai Peanut Chicken is a comforting and flavorful dish made in a crockpot. Tender chicken is slow-cooked in a creamy coconut peanut sauce infused with soy, ginger, garlic, and a touch of heat. This easy meal pairs perfectly with rice or noodles and is garnished with fresh cilantro and crunchy peanuts, making it a perfect weeknight dinner with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
Peanut Sauce
- 1 cup canned coconut milk
- 3/4 cup natural peanut butter (creamy or crunchy)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
Thickening (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon lime juice
Garnish & Serving
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
- Cooked rice or rice noodles, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth, creating a rich peanut sauce.
- Arrange Chicken in Slow Cooker: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce evenly over the chicken, making sure each piece is well-coated to absorb all the flavors.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked through, allowing the sauce to infuse deeply into the meat.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks for a pulled texture. Return the shredded chicken back to the slow cooker and stir it thoroughly into the sauce to combine flavors.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and lime juice. Cover and cook on high for an additional 20 to 30 minutes until the sauce thickens to your desired consistency.
- Serve: Serve the slow-cooked Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts to add freshness and crunch before serving.
Notes
- You can substitute chicken thighs or breasts based on preference; thighs tend to be juicier when slow-cooked.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- The cornstarch slurry is optional but recommended if you prefer a thicker sauce consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables or a simple cucumber salad for added freshness.
Keywords: Thai peanut chicken, slow cooker chicken, crockpot recipes, peanut sauce, easy dinner, Thai cuisine, comfort food
