Description
This Thai Peanut Chicken is a flavorful and easy crockpot recipe featuring tender boneless chicken thighs simmered in a creamy, savory peanut sauce with coconut milk, soy sauce, and spices. Combined with colorful vegetables like shredded carrots and red bell peppers, it’s an effortless, comforting dish that’s perfect served over rice or noodles and garnished with fresh green onions and cilantro.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs
Peanut Sauce
- 1 cup creamy peanut butter
- 1 cup coconut milk
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
Vegetables
- 1 cup shredded carrots
- 1 red bell pepper, sliced
Garnish
- Chopped green onions
- Fresh cilantro
To Serve
- Cooked rice or noodles
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs in the bottom of the crockpot, arranging them evenly for consistent cooking.
- Make the Sauce: In a mixing bowl, combine the creamy peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced garlic, grated fresh ginger, and red pepper flakes. Whisk together thoroughly until the mixture is smooth and well blended.
- Combine Ingredients: Pour the prepared peanut sauce over the chicken thighs in the crockpot, making sure each piece is fully coated with the sauce for maximum flavor infusion.
- Add Vegetables: Evenly distribute the shredded carrots and sliced red bell peppers on top of the chicken and sauce. These will cook gently and add a fresh, vibrant texture to the dish.
- Cook: Cover the crockpot with the lid and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours. Cook until the chicken is tender, fully cooked through, and easy to shred.
- Shred the Chicken: When cooking is complete, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken back into the peanut sauce, ensuring it is well combined.
- Adjust Seasoning: Taste the dish and adjust seasonings as needed. Add extra soy sauce or red pepper flakes if you prefer a saltier or spicier flavor profile.
- Serve: Serve the Thai Peanut Chicken hot over freshly cooked rice or noodles. Garnish with chopped green onions and fresh cilantro to enhance the dish’s fresh, aromatic qualities.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Adjust the amount of red pepper flakes to control the level of heat based on your preference.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Use gluten-free soy sauce to make this recipe gluten-free friendly.
- You can substitute chicken breasts if preferred, though thighs stay juicier during slow cooking.
