This Crock Pot Thai Peanut Chicken features tender chicken in a creamy, peanutty sauce with a hint of spice. Perfect for a flavorful dinner, it’s an easy recipe that blends authentic Thai tastes into a healthy, slow-cooked meal.
Why You’ll Love This Recipe
This crock pot Thai peanut chicken is a flavorful, healthy dish that transforms tender chicken into a creamy, peanutty delight with a hint of spice, perfect for an authentic Thai dinner. Easy to prep and hands-off with slow cooking, it’s packed with protein and bold flavors. Versatile—serve with rice or noodles—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.
Recipe Tips and Tricks
- Marinate Chicken: Enhances flavor and tenderness.
- Sauté Aromatics First: Boosts the aromatic profile.
- Use Creamy Peanut Butter: Creates a smooth sauce.
- Check Doneness: Chicken should be tender and cooked through.
- Thicken Sauce: Simmer if too thin.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows flavors to meld.
- Serve Warm: Maximizes the chicken-sauce contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
- Adjust Spice: Taste and tweak chili sauce to preference.
Crock Pot Thai Peanut Chicken
Creamy Thai peanut chicken, flavorful crock pot delight.
Ingredients
- ¼ cup low-sodium soy sauce
- ½ cup creamy peanut butter
- 1 can (14 oz) coconut milk
- 1 tbsp grated ginger
- 1 tbsp olive oil
- 1 tbsp red chili sauce
- 1 tsp salt
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp lime juice
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken breasts into bite-sized pieces and season with salt.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Prepare the Sauce: In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, and red chili sauce until smooth.
- Combine in Slow Cooker: Transfer garlic and ginger mixture to the slow cooker. Add chicken pieces and pour the sauce over them.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Check Doneness: Ensure the chicken is fully cooked and the sauce is well-blended.
- Thicken the Sauce: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce, or stir in 1 tsp cornstarch mixed with 1 tbsp water.
- Stir the Dish: Gently stir the chicken to coat evenly with the thickened sauce.
- Rest the Dish: Let the peanut chicken rest for 10 minutes with the lid off to allow flavors to meld.
- Serve and Enjoy: Serve warm with rice or noodles, and savor this creamy, spicy delight!
Notes
- Marinate chicken for flavor; sauté aromatics for depth.
- Use creamy peanut butter for smoothness; adjust chili to taste.
- Store leftovers promptly to maintain freshness; reheat with water to restore consistency.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 429Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 132mgSodium 1042mgCarbohydrates 9gFiber 1gSugar 4gProtein 54g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts (2 lbs): Boneless, skinless for tenderness.
- Peanut Butter (½ cup): Creamy, natural for richness.
- Coconut Milk (1 can, 14 oz): Full-fat for creaminess.
- Soy Sauce (¼ cup): Low-sodium for umami.
- Lime Juice (2 tbsp): Fresh for tangy balance.
- Garlic (3 cloves): Minced for aromatic depth.
- Ginger (1 tbsp, grated): Fresh for zesty flavor.
- Red Chili Sauce (1 tbsp): For a spicy kick; adjust to taste.
- Olive Oil (1 tbsp): For sautéing.
- Salt (1 tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use chicken thighs or tofu.
- Peanut Butter Swap: Replace with almond butter.
- Milk Swap: Use heavy cream instead of coconut milk.
- Soy Swap: Use tamari for gluten-free.
- Citrus Swap: Use lemon juice instead of lime.
- Spice Swap: Add curry paste or sriracha for variety.
- Oil Swap: Use sesame oil or omit for oil-free.
- Low-Sodium: Reduce or skip salt based on soy sauce.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
Dish Gallery
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Until you can read, Crock Pot Spiced Apple Butter for Cozy Days