Tender Crockpot Thai Peanut Chicken: Weeknight Flavor (Print Version)

Tender Crockpot Thai Peanut Chicken simmered in a rich, creamy peanut sauce. Easy weeknight meal, minimal fuss, maximum flavor. A family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Thai-Inspired, Asian Fusion
Dietary: Gluten-Free Option, Dairy-Free Option

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 (13.5 oz) can full-fat coconut milk

→ Sauce Essentials

03 - 1/2 cup creamy unsweetened peanut butter
04 - 1/4 cup low-sodium soy sauce (or tamari for GF)
05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon brown sugar
07 - 2 tablespoons red curry paste (adjust to taste)

→ Flavor Boosters

08 - 1 tablespoon grated fresh ginger
09 - 4 cloves garlic, minced

→ Finishing Touches & Optional Extras

10 - Chopped fresh cilantro, for garnish
11 - Crushed peanuts, for garnish
12 - Lime wedges, for serving
13 - 1 tablespoon cornstarch + 1 tablespoon cold water (for thickening, optional)

# Instructions:

01 - Okay, so this isn't strictly *required* for a slow cooker, but honestly, it makes a world of difference for our Crockpot Thai Peanut Chicken. Pat those chicken thighs super dry, then give them a quick sear in a hot pan with a bit of oil, just a couple of minutes per side until they get some lovely golden-brown spots. You'll smell that amazing savory goodness developing – that's called the Maillard reaction, and it adds so much depth! This is where I always forget to salt the chicken *before* searing, so don't be me!
02 - In a medium bowl, whisk together your peanut butter, full-fat coconut milk (give it a good shake first!), low-sodium soy sauce, fresh lime juice, brown sugar, red curry paste, minced ginger, and garlic. Really get in there and make sure it’s smooth and creamy. You want it to be a beautiful, uniform color. I once used a fork instead of a whisk and ended up with lumpy sauce – lesson learned! Don't be afraid to taste and adjust a little here; maybe a tiny bit more sugar if your peanut butter is extra savory, or more lime if you like it zingy.
03 - Place your seared chicken thighs in the bottom of your slow cooker. Pour that glorious peanut sauce all over them, making sure each piece is coated. Give it a gentle stir to make sure everything is happy and submerged. Now, cover it up! Set your slow cooker to LOW for 6-8 hours, or HIGH for 3-4 hours. You'll smell the amazing aroma filling your kitchen, honestly, it's the best part of this whole process!
04 - Once the cooking time is up, your kitchen will smell incredible, and the chicken will be fall-apart tender. Carefully remove the chicken thighs from the slow cooker (they might be a bit slippery!). Use two forks to shred the chicken right in the slow cooker, or on a cutting board if you prefer. It should shred super easily, almost effortlessly, which is exactly what we want for this Crockpot Thai Peanut Chicken. Don't worry if it makes a bit of a mess, that's just part of the fun!
05 - If your sauce seems a bit thin for your liking (sometimes it happens!), you can thicken it up a little. In a small bowl, whisk together a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Stir this into the sauce in the slow cooker, then cook on high for another 15-20 minutes, stirring occasionally, until it thickens up. I always do this because I like a really luscious sauce that clings to the rice. One time I added cornstarch directly without making a slurry – big mistake, lumpy sauce chaos!
06 - Now for the best part! Serve your Crockpot Thai Peanut Chicken over fluffy jasmine rice, or even some yummy rice noodles. Sprinkle generously with chopped fresh cilantro, a handful of crunchy chopped peanuts, and a squeeze of fresh lime. The vibrant green of the cilantro and the pop of the peanuts just make it look so inviting. It should taste creamy, savory, a little sweet, and just a bit tangy. Enjoy your delicious creation!

# Notes:

01 - Don't skip searing the chicken, it really locks in flavor and adds so much depth.
02 - Leftovers are even better the next day, just store in an airtight container for up to 3 days in the fridge.
03 - No chicken thighs? Breasts work, but they might dry out a touch faster; reduce cooking time slightly.
04 - Serve over jasmine rice, sprinkled with fresh cilantro and a lime wedge – makes it truly pop!

# Equipment Needed:

01 - Slow cooker
02 - large skillet
03 - whisk
04 - measuring cups and spoons
05 - cutting board
06 - sharp knife
07 - two forks

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 35g

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