Slow Cooker Thai Peanut Chicken (Printable Version)
Tender chicken slow-cooked in creamy Thai peanut sauce with garlic, lime, and spices. Perfect served over rice or noodles.
# What You'll Need:
→ Main Ingredients
01 -
1.5 pounds boneless skinless chicken breasts
02 -
0.5 cup chicken broth
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Peanut Sauce
05 -
1 cup unsweetened canned coconut milk
06 -
0.5 cup unsweetened natural peanut butter (creamy or crunchy)
07 -
4 cloves garlic, minced
08 -
3 tablespoons honey
09 -
3 tablespoons low-sodium soy sauce
10 -
2 tablespoons lime juice
11 -
2 tablespoons rice wine vinegar
12 -
1 tablespoon fish sauce
13 -
0.5 teaspoon crushed red pepper flakes (adjust to taste)
→ Garnishes and Serving
14 -
Chopped peanuts for garnish
15 -
Chopped fresh cilantro for garnish
16 -
Cooked white or brown rice, rice noodles, or large fresh lettuce leaves for serving
# Step-by-Step Guide:
01 -
Place chicken breasts in the slow cooker. Season with salt and black pepper. Pour chicken broth into the cooker. Cover and cook on LOW for 4 to 6 hours until chicken is tender.
02 -
Remove chicken from slow cooker; shred into bite-sized pieces with two forks. Discard cooking liquid and clean the slow cooker.
03 -
Combine coconut milk, peanut butter, minced garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes. Whisk until smooth.
04 -
Return shredded chicken to slow cooker. Pour peanut sauce over chicken and stir to coat evenly. Cover and cook on LOW for 45 to 60 minutes, stirring halfway through until sauce thickens.
05 -
Spoon the peanut chicken over rice, noodles, or lettuce wraps. Garnish with chopped peanuts and fresh cilantro. Add crushed red pepper flakes for extra heat if desired.
# Additional Notes:
01 -
For best texture, use low-sodium soy sauce to control saltiness and adjust crushed red pepper flakes to preferred spice level.