Ingredients

Scale

1.5–2 lbs boneless skinless chicken thighs or breasts

1/2 cup creamy peanut butter

1/4 cup low-sodium soy sauce or coconut aminos

2 tbsp rice vinegar or lime juice

2 tbsp honey or brown sugar

1 tbsp toasted sesame oil

2 cloves garlic, minced

1 tbsp grated fresh ginger (or 1 tsp ground)

1/2 tsp red pepper flakes (optional)

1/2 cup canned coconut milk

1/2 cup chicken broth

1 red bell pepper, sliced

1/2 cup shredded carrots

Cooked jasmine rice or rice noodles, for serving

Chopped peanuts, cilantro, and lime wedges, for garnish

Instructions

1. Add chicken to the bottom of a greased slow cooker.

2. In a medium bowl, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, coconut milk, and broth until smooth.

3. Pour sauce over chicken. Top with red bell pepper and carrots.

4. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until chicken is tender and cooked through.

5. Remove chicken and shred with two forks. Return to slow cooker and stir to coat with sauce.

6. Serve hot over rice or noodles. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime.

Notes

Add more coconut milk for a creamier sauce or chili paste for more spice.

Great for meal prep—stores well in fridge for up to 4 days.

To make it paleo: Use coconut aminos and natural peanut butter.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 6 hours (on LOW)
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: Thai-Inspired, Asian Fusion

Nutrition

Serving Size: 1 portion
Calories: 430
Sugar: 11g
Sodium: 670mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg

Keywords: crockpot thai peanut chicken, slow cooker peanut chicken, easy thai chicken recipe, creamy thai chicken, thai crockpot dinner