Description

This Crockpot Thai Peanut Chicken is an irresistible mix of creamy coconut milk, nutty peanut butter, and bold Thai spices slow-cooked to perfection. Perfectly tender chicken thighs soak up all the flavor, making it a hands-off, easy dinner packed with global flair. Keyword: Thai Peanut Chicken Crockpot

Ingredients

Units Scale

2 lbs boneless, skinless chicken thighs

1 cup coconut milk

1/2 cup peanut butter (smooth or chunky)

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons lime juice

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

1/4 cup chopped green onions (for garnish)

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Instructions

Prepare the sauce:
In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth.

Add to slow cooker:
Place chicken thighs in the bottom of your crockpot. Pour the sauce mixture over the chicken, making sure it’s fully coated.

Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

Shred and stir:
Remove the chicken, shred it with two forks, then return to the sauce. Stir to coat and heat through.

Serve:
Garnish with chopped green onions and serve over rice, noodles, or in lettuce wraps.

Notes

Add steamed broccoli or bell peppers for a complete meal.
For a richer flavor, add a teaspoon of sesame oil to the sauce.
Great for meal prep—flavors deepen after a day in the fridge!