Tender Crockpot Thai Peanut Chicken for Easy Dinners (Print Version)

Make tender Crockpot Thai Peanut Chicken a weeknight reality! Rich, savory, and so simple. Perfect for busy evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Thai-Inspired
Dietary: Dairy-Free, Gluten-Free (if using tamari)

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 (13.5 oz) can full-fat coconut milk
03 - 1/2 cup creamy peanut butter (natural, unsweetened preferred)
04 - 1/4 cup low-sodium soy sauce (or tamari for gluten-free)

→ Flavor Boosters

05 - 2 tbsp fresh lime juice
06 - 1 tbsp grated fresh ginger
07 - 4 cloves garlic, minced
08 - 2 tbsp brown sugar
09 - 2 tbsp red curry paste (adjust to taste)
10 - 1/2 cup chicken broth
11 - 2 tbsp cornstarch

→ Finishing Touches

12 - 1/4 cup fresh cilantro, chopped
13 - 1/4 cup chopped peanuts
14 - Red pepper flakes (optional, for serving)

→ Optional Extras

15 - 1 cup bell peppers, sliced (added at end)
16 - 1 cup snap peas (added at end)
17 - Cooked jasmine rice or noodles, for serving

# Instructions:

01 - First things first, grab a medium bowl and let's get that amazing Crockpot Thai Peanut Chicken sauce going. Whisk together the coconut milk, peanut butter, soy sauce, lime juice, grated ginger, minced garlic, brown sugar, red curry paste, and chicken broth until it's super smooth. Honestly, the smell alone is enough to get your tummy rumbling. Make sure there are no peanut butter lumps – I once thought I'd mixed it well, only to find a big glob later, oops!
02 - Now, place those beautiful chicken thighs into your slow cooker. Pour that glorious peanut sauce all over them, making sure each piece is well coated. Give it a gentle stir to really immerse the chicken. Don't worry if it looks a little messy; that's just part of the slow cooker charm! I always make sure the chicken is mostly submerged so it can really soak up all those flavors.
03 - Pop the lid on your slow cooker and set it to low for 3-4 hours, or high for 2-3 hours. The exact time depends on your slow cooker, so keep an eye on it after the first couple of hours. Your kitchen is going to smell incredible, I swear! This is the part where I always forget to do laundry because I'm just sniffing the air, dreaming of dinner. The chicken should be fall-apart tender when it's ready.
04 - Once the chicken is cooked through and super tender, carefully remove it from the slow cooker and place it on a cutting board. Grab two forks and shred it up – it should be incredibly easy to pull apart. Then, return all that lovely shredded chicken back into the slow cooker with the sauce. Give it a good stir to combine everything.
05 - In a small bowl, whisk together the cornstarch with a couple tablespoons of cold water to create a slurry. Now, here's a crucial step I learned the hard way: slowly drizzle the slurry into the Crockpot, stirring constantly, until the sauce thickens to your desired consistency. Don't dump it all in at once, or you'll end up with a clumpy mess! I usually add about half, stir, wait a minute, then add more if needed. It usually takes about 5-10 minutes to really thicken up.
06 - If you're adding any quick-cooking veggies like bell peppers or snap peas, stir them in now and let them cook for another 15-20 minutes on high, or until tender-crisp. Taste the Crockpot Thai Peanut Chicken sauce and adjust seasonings if needed – maybe a little more lime, a dash of soy, or a pinch of sugar. Garnish generously with fresh cilantro and chopped peanuts. Serve immediately over rice or noodles and get ready for some serious deliciousness!

# Notes:

01 - Always use full-fat coconut milk; trust me, the light stuff makes a watery, sad sauce.
02 - Don't overcook the chicken! It’s ready when it easily shreds with two forks.
03 - Taste the sauce before thickening and adjust seasonings - it's your kitchen, make it perfect for you!
04 - For super easy cleanup, use a slow cooker liner - honestly, it’s a game-changer!

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - whisk
03 - cutting board
04 - two forks

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 30g

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