Go Back
Slow-Cooked Thai Peanut Chicken

Slow-Cooked Thai Peanut Chicken

Evelyn
Tender chicken in creamy peanut sauce with Thai flavors, made easy in the crockpot. Serve over rice for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 396 kcal

Equipment

  • 6-quart slow cooker

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 can (14 oz) full-fat coconut milk
  • 0.5 cup creamy natural peanut butter
  • 0.25 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lime juice
  • 1 teaspoon red curry paste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
  • Salt and pepper to taste
  • Chopped peanuts, cilantro, and lime wedges for garnish

Instructions
 

  • Whisk together coconut milk, peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, lime juice, and red curry paste until smooth.
  • Place chicken thighs in the slow cooker and pour the sauce over, stirring to coat.
  • Cook on low for 4-5 hours until chicken is tender.
  • Remove chicken, shred with two forks, and return to the sauce.
  • Stir in cornstarch slurry and cook on high for 20 minutes to thicken.
  • Garnish with peanuts and cilantro. Serve over rice.

Notes

  • Use chicken thighs for juicier results.
  • Adjust spice with more curry paste.
  • Serve over rice, noodles, or veggies.
Keyword Slow-Cooked Thai Peanut Chicken