Description
A hands-off, flavor-packed slow cooker recipe featuring tender chicken in a rich, tangy peanut sauce with just 5 minutes of prep—perfect for busy weeknights.
Ingredients
Scale
- 2 pounds chicken thighs or breasts (bone-in or boneless, skinless)
- 1/2 cup creamy natural peanut butter (130g)
- 1 cup full-fat coconut milk (240ml)
- 1/4 cup low-sodium soy sauce (60ml)
- 2 tablespoons honey (30ml) or maple syrup
- 2 tablespoons rice vinegar (30ml)
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth (120ml)
- 2 green onions, sliced (for garnish)
- A handful of chopped cilantro (optional, for garnish)
- Cooked jasmine rice or rice noodles (for serving)
Instructions
- Mince the garlic and grate the fresh ginger. Slice green onions and chop cilantro if using. Pat chicken dry if needed.
- In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and chicken broth until smooth.
- Place chicken thighs in the bottom of the crockpot. Pour the peanut sauce evenly over the chicken and stir gently to coat.
- Cook on low for 4 to 5 hours until chicken is tender.
- Shred the chicken in the crockpot using two forks or tongs. Stir to coat the shredded chicken with sauce. Adjust seasoning if needed.
- Serve over steamed jasmine rice or toss with rice noodles. Garnish with sliced green onions and chopped cilantro. Add chopped peanuts or a squeeze of lime juice if desired.
- If sauce is too thick after shredding, stir in a splash of chicken broth or water to loosen.
Notes
Use natural peanut butter without added sugar or salt for best flavor. Fresh garlic and ginger are recommended over jarred or powdered. Cooking on low heat keeps chicken tender and sauce creamy. Add quick-cooking vegetables like bell peppers or snap peas during the last hour if desired. Leftovers taste better the next day; reheat gently with a splash of broth or water to loosen sauce. Avoid freezing due to coconut milk separation.
- Prep Time: 5 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 380
- Sugar: 7
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 14
- Fiber: 2
- Protein: 32
Keywords: crockpot, slow cooker, Thai peanut chicken, easy dinner, weeknight meal, peanut sauce, chicken recipe, healthy, family friendly