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Crockpot Thai Peanut Chicken

This easy Crockpot Thai Peanut Chicken features tender chicken simmered in a rich, creamy peanut sauce, capturing the essence of Thai cuisine with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts High-quality meat is recommended.
  • 1 cup peanut butter Use creamy or chunky based on preference; natural is best.
  • 1 cup coconut milk Full-fat recommended for richer taste.
  • 1/4 cup soy sauce Low-sodium is perfect for controlling saltiness.
  • 3 tablespoons brown sugar Adjust to desired sweetness.
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 2 tablespoons sesame oil Toasted sesame oil adds extra flavor.
  • 1 tablespoon grated fresh ginger Fresh ginger is recommended.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1/2 teaspoon red pepper flakes Adjust to preferred spice level.
  • Chopped peanuts for garnish Toasted peanuts add crunch.
  • Fresh cilantro for garnish Adds pop of flavor.

Method
 

Preparation
  1. Pat the chicken breasts dry and lay them flat in the bottom of your slow cooker.
  2. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth.
  3. Pour the sauce evenly over the chicken breasts.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. When done, the chicken should reach an internal temperature of 165°F and be easy to shred.
  3. Remove the lid, and using two forks, shred the chicken into the sauce.
Serving
  1. Serve over rice or noodles, topped with chopped peanuts and cilantro.

Notes

Keep an eye on the cooking time, as slow cookers can vary. Avoid overcrowding the chicken for best results.