Slow-Cooked Thai Peanut Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/slow-cooked-thai-peanut-chicken-recipe/
