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Crockpot Thai Peanut Chicken

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A creamy and flavorful slow-cooked Thai peanut chicken made with tender shredded chicken in a coconut-peanut sauce, perfect for busy nights.

Ingredients

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  • 2 lbs chicken breasts (boneless, skinless)
  • 1 cup coconut milk (full fat)
  • 1/2 cup peanut butter (smooth recommended)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice (fresh)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Chopped green onions for garnish
  • Chopped peanuts for garnish

Instructions

  1. Put the chicken breasts in the slow cooker in a single layer.
  2. Whisk together coconut milk, peanut butter, soy sauce, brown sugar, lime juice, garlic, ginger, and red pepper flakes until smooth. Pour this sauce over the chicken.
  3. Season lightly with salt and several turns of black pepper.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is very tender and reaches 165°F internally.
  5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the sauce and stir.
  6. Serve hot over steamed rice or noodles. Garnish with chopped green onions and peanuts.

Notes

For a nut-free version, swap peanut butter for sunflower seed butter and top with toasted sunflower seeds.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-thai-peanut-chicken/