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Crockpot Thai Peanut Chicken cooked with rich peanut sauce and vegetables

Crockpot Thai Peanut Chicken

A hands-off, saucy shredded chicken dish with warm, nutty aromas; perfect for busy nights and serves a crowd.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breast
For the Sauce
  • 1 cup peanut butter (creamy or natural)
  • 1 cup coconut milk (full-fat for richness) Canned coconut milk preferred for creaminess.
  • 1/4 cup soy sauce Use reduced-sodium soy sauce if desired.
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice (fresh preferred)
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes Adjust to taste.
For Garnish
  • to taste Chopped peanuts For serving.
  • to taste Fresh cilantro For serving.

Method
 

Preparation
  1. Place the chicken breasts in a single layer in the bottom of the slow cooker.
  2. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, ginger, garlic, and red pepper flakes until the sauce is smooth.
Cooking
  1. Pour the sauce evenly over the chicken, ensuring each piece is coated.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken reaches 165°F and is tender enough to shred easily.
  3. Remove the lid and shred the chicken in the crockpot using two forks, stirring to coat the meat in the sauce.
  4. If the sauce is too thin, cook uncovered for an additional 15-20 minutes to thicken.
Serving
  1. Serve the shredded chicken over rice or noodles, and top with chopped peanuts and fresh cilantro before serving.

Notes

For gluten-free, substitute tamari for soy sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.