Thai Peanut Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/thai-peanut-chicken-recipe/
