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Crockpot Thai Peanut Chicken

Tender shredded chicken slow cooked in a rich, creamy coconut peanut sauce with ginger, garlic, and a hint of spice. Serve over jasmine rice or rice noodles for an easy Thai-inspired weeknight dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 448
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs thighs recommended for juicier results
  • 1 cup canned coconut milk full-fat preferred for a richer sauce
  • 3/4 cup natural peanut butter creamy or crunchy, no added sugar or oils
  • 3 tbsp low-sodium soy sauce substitute tamari for gluten-free
  • 2 tbsp honey
  • 2 tbsp rice wine vinegar
  • 1 tbsp freshly grated ginger fresh only for best flavor
  • 3 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes adjust to taste
  • 1 tbsp lime juice freshly squeezed preferred
  • 2 tbsp cornstarch mixed with 2 tbsp water, optional for thickening
  • chopped fresh cilantro for garnish
  • chopped peanuts for garnish
  • cooked jasmine rice or rice noodles for serving

Equipment

  • 6-quart slow cooker
  • Medium mixing bowl
  • Whisk
  • Two forks for shredding

Method
 

  1. In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until completely smooth.
  2. Place chicken in the bottom of a 6-quart slow cooker. Pour the peanut sauce over the chicken, making sure every piece is well coated.
  3. Cover and cook on low for 4 to 5 hours, until the chicken is fully cooked and shreds easily with a fork. Do not lift the lid during cooking.
  4. Remove the chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir into the sauce.
  5. Optional: Stir in the cornstarch slurry and lime juice for a thicker sauce. Cover and cook on high for 20 to 30 minutes until thickened.
  6. Serve over jasmine rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts before serving.

Notes

Use natural peanut butter with no added sugar for the best flavor. Chicken thighs stay juicier than breasts after long slow cooking. Add sliced bell peppers or snap peas during the last hour for a complete one-pot meal. Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.