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Crockpot Thai Peanut Chicken

Tender slow-cooked chicken simmered in a creamy Thai-inspired peanut sauce served over jasmine rice for an easy and comforting dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken breasts
  • 1 red bell pepper sliced
  • 1 small onion sliced
Peanut Sauce
  • 1 cup creamy peanut butter
  • 1 can coconut milk
  • 0.33 cup soy sauce low sodium
  • 2 tbsp honey
  • 1 tbsp red curry paste
  • 2 tbsp lime juice fresh
  • 1 tsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp crushed red pepper flakes
  • 0.25 cup chicken broth
For Serving
  • 0.25 cup chopped peanuts
  • 2 green onions sliced
  • 0.25 cup fresh cilantro
  • 4 cups cooked jasmine rice
  • 1 lime cut into wedges

Equipment

  • Slow cooker
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Spray the inside of the crockpot with nonstick cooking spray.
  2. Place sliced onions and red bell peppers into the bottom of the slow cooker.
  3. Add chicken breasts on top of the vegetables.
  4. Whisk together peanut butter, coconut milk, soy sauce, honey, red curry paste, lime juice, sesame oil, garlic, ginger, crushed red pepper flakes, and chicken broth until smooth.
  5. Pour the sauce mixture evenly over the chicken.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  7. Remove chicken and shred with two forks.
  8. Return shredded chicken to the crockpot and stir to coat with sauce.
  9. Cook an additional 10-15 minutes before serving.
  10. Serve over jasmine rice and garnish with peanuts, green onions, cilantro, and lime wedges.

Notes

Adjust spice level by increasing or decreasing the red curry paste and red pepper flakes. Store leftovers refrigerated for up to 4 days.