Crockpot Thai Peanut Chicken
Indulge in Crockpot Thai Peanut Chicken, a creamy, savory dish bursting with Thai-inspired flavors. Tender chicken simmers in a rich peanut sauce with vibrant spices, making it an easy, exotic meal for busy nights or special gatherings. Set it, forget it, and savor the deliciousness.
Why You’ll Love This Recipe
Crockpot Thai Peanut Chicken is a game-changer for anyone craving bold, exotic flavors without the hassle. The slow cooker transforms simple ingredients into a luscious, creamy dish with a perfect balance of nutty, spicy, and tangy notes. It’s ideal for busy weeknights, meal prep, or impressing guests with minimal effort. The velvety peanut sauce coats tender chicken, creating a comforting yet adventurous meal that pairs beautifully with rice or noodles. Plus, it’s highly customizable to suit various diets or spice preferences, making it a versatile crowd-pleaser.
Recipe Tips and Tricks
- Use Fresh Ginger: Grate fresh ginger for a brighter, more authentic flavor compared to powdered.
- Adjust Heat: Add more red curry paste or chili flakes for spice, or reduce for a milder dish.
- Prevent Curdling: Use full-fat coconut milk to ensure a smooth, creamy sauce.
- Thicken Sauce: If the sauce is too thin, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.
- Prep Ahead: Marinate chicken in the sauce overnight for deeper flavor.
- Garnish Generously: Fresh cilantro, peanuts, and lime juice elevate the dish’s freshness and crunch.
Crockpot Thai Peanut Chicken
Creamy Crockpot Thai Peanut Chicken with bold spices and tender chicken—perfect for easy, exotic dinners.
Ingredients
- ¼ cup low-sodium soy sauce
- ½ cup creamy peanut butter
- 1 (13.5 oz) can full-fat coconut milk
- 1 red bell pepper, sliced (optional)
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1.5 lbs boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 2 tbsp honey
- Optional toppings: chopped peanuts, fresh cilantro, lime wedges, green onions
- Salt and pepper to taste
Instructions
- Prep the Chicken: Trim any excess fat from chicken thighs and place them in a 6-quart slow cooker. They’re ready to soak up flavor!
- Make the Peanut Sauce: In a bowl, whisk peanut butter, coconut milk, soy sauce, honey, red curry paste, ginger, and garlic until smooth.
- Pour Over Chicken: Pour the sauce over the chicken, ensuring every piece is coated in that creamy goodness.
- Add Veggies: Toss in sliced red bell pepper (if using) for a pop of color and crunch.
- Season Lightly: Sprinkle a pinch of salt and pepper to enhance the flavors.
- Set the Slow Cooker: Cover and cook on low for 4 hours or high for 2 hours, letting the aromas fill your kitchen.
- Stir and Check: Stir gently halfway through to ensure even cooking; check that chicken is tender and cooked through.
- Add Lime Juice: Stir in fresh lime juice before serving to brighten the rich flavors.
- Serve with Flair: Spoon over jasmine rice or noodles, and top with peanuts, cilantro, and lime wedges for a stunning dish.
- Savor the Moment: Dig into this creamy, flavorful Thai-inspired meal and enjoy the smiles around the table!
Notes
- For a thicker sauce, blend a portion of the sauce or add a cornstarch slurry in the final 30 minutes.
- Check curry paste ingredients for fish sauce if making vegan or vegetarian versions.
- Double the recipe for larger gatherings, but use an 8-quart slow cooker to avoid overflow.
- Leftovers taste amazing and can be repurposed into wraps or bowls.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 487Total Fat 34gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 14gCholesterol 138mgSodium 804mgCarbohydrates 18gFiber 2gSugar 8gProtein 35g
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 Thighs: Boneless, skinless thighs stay juicy and tender; breasts work but may dry out slightly.
- Peanut Butter: Creamy, natural peanut butter provides the best texture; avoid sweetened varieties.
- Coconut Milk: Full-fat coconut milk creates a rich, creamy sauce; light versions may result in a thinner consistency.
- Soy Sauce: Low-sodium soy sauce adds umami without overwhelming saltiness; tamari is a gluten-free alternative.
- Red Curry Paste: Adds authentic Thai heat and depth; adjust quantity based on spice tolerance.
- Ginger and Garlic: Freshly grated ginger and minced garlic deliver bold, aromatic flavors.
- Lime Juice: Freshly squeezed lime juice adds brightness; bottled juice is less vibrant.
- Honey: Balances spice with subtle sweetness; maple syrup or agave can substitute.
Variations and Substitutions
- Protein Swap: Use tofu, shrimp, or pork instead of chicken for variety or vegetarian options.
- Nut-Free Option: Replace peanut butter with sunflower seed butter for a nut-free version.
- Spice Adjustments: Swap red curry paste with green curry paste or sriracha for different heat profiles.
- Low-Carb Version: Serve over cauliflower rice or zucchini noodles instead of rice.
- Vegan Adaptation: Use tofu and swap honey for agave; ensure curry paste is vegan-friendly.
- Vegetable Add-Ins: Add bell peppers, carrots, or snap peas for extra color and crunch.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat gently to avoid separating the sauce.
- Freezer: Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of coconut milk to restore creaminess.
- Meal Prep: Divide into containers with rice for easy, flavorful lunches or dinners.
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