Description
This Crockpot Thai Peanut Chicken recipe is a flavorful and easy Thai-inspired dish that combines tender chicken with a creamy peanut coconut sauce. Perfect for a busy day, this slow cooker meal is sure to become a family favorite!
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
Sauce:
- 1 cup canned coconut milk (full fat)
- 1/2 cup natural peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
Vegetables:
- 1 red bell pepper, sliced
- 1 cup shredded carrots
Garnish:
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- Cooked jasmine rice (for serving)
Instructions
- Place the chicken: Put the chicken in the slow cooker.
- Prepare the sauce: Combine coconut milk, peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and red pepper flakes. Pour over the chicken.
- Add vegetables: Add sliced bell pepper and shredded carrots.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked.
- Shred the chicken: Remove, shred or chop the chicken, then return to the slow cooker and mix with the sauce.
- Serve: Serve over jasmine rice, and garnish with peanuts and cilantro.
Notes
- For a lower-carb option, serve over cauliflower rice or steamed vegetables.
- You can substitute almond butter if preferred.
- Adjust spice level by increasing or omitting red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup chicken with sauce (not including rice)
- Calories: 390
- Sugar: 7g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
