Go Back
–+ servings
Crockpot Thai Peanut Chicken served on a plate

Crockpot Thai Peanut Chicken

No ratings yet
Crockpot Thai Peanut Chicken uses tender chicken thighs slow-cooked in a creamy peanut and coconut milk sauce that thickens gently over low heat. Adding peanut butter late in cooking prevents over-thickening and helps the sauce cling perfectly to the meat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Asian-Inspired, Thai
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs boneless, skinless
  • ½ cup peanut butter creamy, not natural
  • 1 can coconut milk 13.5 oz, full-fat
  • 3 tablespoon soy sauce
  • 2 tablespoon lime juice fresh
  • 2 tablespoon brown sugar
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • ¼ teaspoon red pepper flakes can increase to ½ teaspoon if desired
  • fresh cilantro chopped, for garnish
  • lime wedges for serving
  • crushed peanuts optional, for garnish

Method
 

  1. Whisk coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, and red pepper flakes in a bowl until smooth, about 2 minutes. Pour the sauce mixture into the crockpot.
    1 can coconut milk, 3 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp brown sugar, 4 cloves garlic, 1 tbsp fresh ginger, ¼ tsp red pepper flakes
  2. Add chicken thighs to the crockpot, turning once to coat both sides with the sauce. Pieces can stack without overlapping. Optionally sear thighs before adding for deeper flavor.
    2 lbs chicken thighs
  3. Cover and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours. Check the internal temperature toward the lower end of cooking time; chicken is done at 165°F (74°C).
  4. About 30 minutes before serving, stir the peanut butter into the sauce in the crockpot until fully incorporated. The sauce will thicken as it stands. Optionally shred chicken with two forks or leave whole.
    ½ cup peanut butter
  5. Taste the sauce and adjust with additional lime juice, soy sauce, or red pepper flakes if needed. Garnish with chopped cilantro, crushed peanuts, and lime wedges. Serve over jasmine rice or rice noodles.
    fresh cilantro, lime wedges, crushed peanuts

Notes

  • Use full-fat coconut milk to keep the sauce creamy and prevent separation.
  • Add peanut butter late in the cooking process to avoid over-thickening.
  • Check chicken temperature with an instant-read thermometer to ensure it reaches 165°F.

Tried this recipe?

Let us know how it was!