Tender Crockpot Thai Peanut Chicken: A Weeknight Favorite (Print Version)

Crockpot Thai Peanut Chicken is a creamy, flavorful dish perfect for busy weeknights. Tender chicken simmers in a rich peanut sauce, making dinner a breeze.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free, Gluten-Free

# Ingredients:

→ Chicken & Base

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 cup chicken broth
03 - 1 (13.5 oz) can full-fat coconut milk

→ Sauce Essentials

04 - 1/2 cup creamy peanut butter (natural, unsweetened preferred)
05 - 1/4 cup tamari (or gluten-free soy sauce)
06 - 2 tbsp brown sugar
07 - 2 tbsp red curry paste
08 - 1 tbsp rice vinegar

→ Aromatic Boosters

09 - 1 tbsp fresh ginger, grated
10 - 4 cloves garlic, minced
11 - 1 lime, half juiced, half for wedges

→ Finishing Touches & Garnish

12 - 1/4 cup fresh cilantro, chopped
13 - 2 tbsp chopped peanuts
14 - 1/2 tsp red pepper flakes (optional)
15 - 1 tbsp cornstarch (for thickening, optional)
16 - 2 tbsp cold water (for slurry, optional)

# Instructions:

01 - First things first, grab your boneless, skinless chicken thighs. I usually trim off any excess fat—you know, the bits that just don't look appealing. Then, I lightly salt and pepper them, just a little whisper of seasoning before they hit the slow cooker. I always forget this step, honestly, but it really does make a difference! Pop those beauties into your crockpot. Sometimes I spray the inside of my crockpot with a little cooking spray, just to make clean-up a breeze, because who wants extra scrubbing?
02 - In a medium bowl, get ready to combine all that saucy goodness. Whisk together the creamy peanut butter, tamari, brown sugar, red curry paste, fresh grated ginger, minced garlic, chicken broth, and rice vinegar. Give it a good, vigorous whisk until it's mostly smooth. You'll smell that amazing blend of savory, sweet, and spicy starting to come alive, it’s truly wonderful. Don't worry if it's not perfectly smooth, a few tiny peanut butter lumps are totally fine; they'll melt into the sauce as it cooks. I once used a fork and ended up with a lumpy mess, a whisk is key!
03 - Pour that glorious peanut sauce mixture right over the chicken in the crockpot. Make sure the chicken is mostly submerged and coated – give it a gentle stir if needed. This is where the magic really begins! Pop the lid on, set your crockpot to LOW, and let it do its thing for 3-4 hours. Honestly, the smell that starts to waft through your kitchen after an hour or two is just heavenly. It's the kind of aroma that makes you feel like you've been cooking all day, even though the crockpot is doing all the work!
04 - Once the chicken is fork-tender (it should practically fall apart when you poke it!), carefully remove it from the crockpot and place it on a cutting board. Grab two forks and shred that chicken like a pro. It should be super easy, honestly, almost effortless! Return the shredded chicken to the slow cooker and give it a good stir, making sure every piece is coated in that rich, creamy peanut sauce. This step always feels so satisfying, seeing all that chicken soak up the flavor.
05 - If your sauce seems a little thin (sometimes it does, sometimes it doesn't!), you can thicken it up a bit. In a small bowl, whisk together a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the sauce in the crockpot, then let it cook on high for another 15-20 minutes, or until it reaches your desired consistency. I always taste it at this point and adjust seasonings—maybe a little more tamari or a squeeze of lime!
06 - Just before serving, squeeze in the juice of half a fresh lime. This brightens up all those rich flavors beautifully, truly! Give it one last stir, then ladle your amazing <strong>Crockpot Thai Peanut Chicken</strong> over fluffy rice or noodles. Garnish generously with fresh cilantro and a sprinkle of chopped peanuts. If you like a bit of heat, a dash of red pepper flakes is perfect. It looks, smells, and tastes like a restaurant-quality meal, but you made it right in your own kitchen!

# Notes:

01 - Always use full-fat coconut milk for the creamiest sauce; I learned the hard way that light just doesn't cut it.
02 - For easy clean-up, consider a slow cooker liner or a quick spray of cooking oil.
03 - If you don't have fresh ginger, a good quality ginger paste can work as a substitute.
04 - Serve over jasmine rice with a side of steamed broccoli for a complete meal.

# Tools You'll Need:

01 - Slow cooker (crockpot)
02 - whisk
03 - measuring cups and spoons
04 - cutting board
05 - knife
06 - forks for shredding

# Nutrition Facts (Per Serving):

Calories: 490 kcal
Total Fat: 28 g
Total Carbohydrate: 32 g
Protein: 35 g

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