Slow-Cooked Thai Peanut Chicken Recipe

Introduction

This Slow-Cooked Thai Peanut Chicken is a comforting and flavorful dish perfect for busy days. Tender chicken simmers in a rich, creamy peanut sauce infused with ginger, garlic, and a hint of spice. Serve it over rice or noodles for an easy, satisfying meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 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)
• 1 tablespoon lime juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

Instructions

1. Step 1: 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.
2. Step 2: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, making sure each piece is evenly coated.
3. Step 3: Cover and cook on low for 4 to 5 hours, until the chicken is tender and fully cooked.
4. Step 4: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
5. Step 5: For a thicker sauce, stir in the cornstarch mixture and lime juice. Cover and cook on high for another 20 to 30 minutes, until the sauce thickens.
6. Step 6: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.

Tips & Variations

• Use chicken thighs for extra juiciness and flavor, or breasts for a leaner option.
• If you prefer less heat, reduce or omit the crushed red pepper flakes.
• Try adding steamed vegetables like broccoli or snap peas for a complete meal.
• For a vegan version, substitute chicken with tofu or tempeh and use tamari instead of soy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the sauce and chicken on the stovetop over low heat for about 30-40 minutes until the chicken is cooked through and tender. Be sure to stir occasionally to prevent sticking.

Is peanut butter essential for this dish?

Peanut butter is key for that authentic Thai peanut flavor and creamy texture, but you can substitute with almond butter or sunflower seed butter if you have allergies or preferences, keeping in mind it will alter the flavor slightly.

Slow-Cooked Thai Peanut Chicken Recipe

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★★★★★

5 from 57 reviews

Slow-Cooked Thai Peanut Chicken is a comforting and flavorful crockpot dish featuring tender chicken simmered in a rich, creamy coconut and peanut sauce with aromatic ginger, garlic, and a hint of spice. Perfect for a hands-off meal served over rice or noodles and garnished with fresh cilantro and crunchy peanuts.

• Author: Cleo
• 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 Dish
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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)

Finishing

• 1 tablespoon lime juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

Instructions

1. 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 smoothly combined to create the peanut sauce.
2. 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 thoroughly coated with the sauce.
3. Slow Cook: Cover the slow cooker with the lid and cook on low heat for 4 to 5 hours until the chicken becomes tender and is fully cooked through.
4. Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it well into the sauce to absorb the flavors.
5. Thicken the Sauce (Optional): If a thicker consistency is preferred, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) along with the lime juice. Cover again and cook on high for an additional 20 to 30 minutes until the sauce has thickened to your desired texture.
6. Serve: Spoon the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts for a fresh and crunchy finish.

Notes

• Adjust crushed red pepper flakes to your preferred spice level.
• You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
• For a thicker sauce without cornstarch, cook uncovered for additional time to reduce sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This dish freezes well, store in freezer-safe containers for up to 2 months.
• Serve with steamed vegetables for a balanced meal.

Keywords: Thai peanut chicken, slow cooker chicken, crockpot Thai recipe, peanut sauce chicken, easy slow cooker dinner, coconut peanut chicken