Thai Peanut Chicken Recipe

Introduction

This Thai Peanut Chicken is a flavorful and easy slow-cooker meal perfect for busy weeknights. Tender chicken simmered in a creamy, spicy peanut sauce pairs beautifully with rice or noodles for a satisfying dinner.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup creamy peanut butter
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts
• Cooked rice or noodles, for serving

Instructions

1. Step 1: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces to ensure even cooking.
2. Step 2: In a bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced ginger, garlic, and red pepper flakes until smooth and well combined.
3. Step 3: Place the chicken pieces at the bottom of the crockpot and pour the peanut sauce over them, coating all the chicken evenly.
4. Step 4: Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Step 5: Use two forks to shred the chicken directly in the crockpot, mixing it thoroughly with the sauce so it soaks up all the flavors.
6. Step 6: Serve the shredded Thai Peanut Chicken over steamed rice or cooked noodles. Garnish with chopped green onions and crushed peanuts for extra texture and freshness.

Tips & Variations

• For a creamier sauce, add a splash of coconut milk just before serving.
• Adjust the red pepper flakes to control the heat level to your preference.
• Use chicken breasts for a leaner option or thighs for more flavor and tenderness.
• Add steamed vegetables like broccoli or snap peas to make it a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can simmer the chicken and sauce on the stovetop in a covered pan over low heat for about 30-40 minutes until the chicken is cooked through and tender.

Is it possible to freeze the Thai Peanut Chicken?

Absolutely. Let the chicken cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Thai Peanut Chicken Recipe

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★★★★★

4.6 from 64 reviews

Tender boneless chicken thighs slow-cooked in a rich, creamy Thai peanut sauce made with peanut butter, coconut milk, soy sauce, honey, and aromatic spices. This easy crockpot recipe yields flavorful shredded chicken perfect over rice or noodles, garnished with fresh green onions and crunchy peanuts.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless, skinless chicken thighs or breasts

Peanut Sauce

• 1 cup creamy peanut butter
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)

Garnish

• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts

To Serve

• Cooked rice or noodles

Instructions

1. Prepare the Chicken: Trim any excess fat from the chicken thighs or breasts and cut them into bite-sized pieces to ensure even cooking throughout the crockpot process.
2. Make the Sauce: In a mixing bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced fresh ginger, garlic, and red pepper flakes until the sauce is smooth and all ingredients are fully combined.
3. Layer in Crockpot: Place the pieces of chicken at the bottom of the crockpot. Pour the peanut sauce evenly over the chicken, making sure every piece is coated well with the sauce for maximum flavor absorption.
4. Cook: Cover the crockpot with its lid and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours, until the chicken becomes tender and reaches an internal temperature of 165°F, ensuring it is safely cooked through.
5. Shred the Chicken: Once fully cooked, use two forks to shred the chicken directly inside the crockpot. Stir well to thoroughly mix the shredded chicken with the thick peanut sauce so the flavors meld beautifully.
6. Serve: Spoon the shredded Thai peanut chicken over steamed rice or cooked noodles. Garnish with chopped green onions and crushed peanuts for a fresh crunch and enhanced flavor.

Notes

• Use boneless, skinless chicken thighs for juicier and more flavorful results; breasts can be used but may be slightly less tender.
• You can adjust the red pepper flakes to your preferred heat level or omit them altogether for a milder dish.
• Serve with steamed jasmine rice or rice noodles for an authentic Thai-inspired meal.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
• For a gluten-free option, use tamari or a gluten-free soy sauce variety.

Keywords: Thai peanut chicken, crockpot chicken, shredded chicken, slow cooker Thai chicken, peanut butter chicken, easy Thai recipes