Name: Crockpot Peanut Chicken
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 2 lbs boneless (skinless chicken thighs or breasts); 1 cup coconut milk; 1/2 cup creamy peanut butter; 1/4 cup low-sodium soy sauce; 2 tbsp honey or brown sugar; 2 tbsp rice vinegar; 1 tbsp fresh lime juice; 1 tbsp ginger (minced); 3 cloves garlic (minced); 1 tsp red pepper flakes (optional, for heat); 1/2 cup chicken broth; 1/4 cup chopped peanuts (for garnish); 1/4 cup chopped cilantro (for garnish); Cooked rice or noodles (for serving)

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If you’re looking for an easy, flavorful, and creamy dish, this Crockpot Peanut Chicken is the perfect choice. With minimal prep, rich peanut sauce, and fall-apart tender chicken, it’s a dish your whole family will love. Set it and forget it—your crockpot does all the work!

This recipe is inspired by the bold flavors of Thai cuisine.

The combination of creamy peanut butter, coconut milk, and savory soy sauce creates a perfect balance of sweet, salty, and nutty flavors.

Whether you’re cooking for a busy weeknight or meal prepping, this dish is a winner.

Serve it over rice or noodles for a comforting meal!

Why You’ll Love This

Easy & Hands-Off – Just toss everything in the crockpot and let it cook to perfection.
Rich & Creamy – The peanut sauce is incredibly flavorful and pairs well with tender chicken.
Family-Friendly – Kids and adults alike will love this slightly sweet, savory dish.
Versatile – Serve it with rice, noodles, or even in wraps for variety.

Prep Time: 10 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 10 minutes
Cuisine: Asian-inspired
Servings: 4-6
Estimated Cost: $10-$12

Equipment

Crockpot (slow cooker)
Mixing bowl
Whisk
Measuring cups and spoons

Ingredients

2 lbs boneless, skinless chicken thighs or breasts
1 cup coconut milk
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp ginger, minced
3 cloves garlic, minced
1 tsp red pepper flakes (optional, for heat)
1/2 cup chicken broth
1/4 cup chopped peanuts (for garnish)
1/4 cup chopped cilantro (for garnish)
Cooked rice or noodles (for serving)

Step-by-Step Instructions

Prepare the Sauce: In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, red pepper flakes, and chicken broth until smooth.
Add Ingredients to Crockpot: Place the chicken in the crockpot and pour the peanut sauce over it, ensuring all pieces are coated.
Slow Cook: Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and easily shreds with a fork.
Shred & Stir: Once cooked, shred the chicken using two forks and stir it into the sauce to absorb all the flavors.
Garnish & Serve: Sprinkle with chopped peanuts and cilantro, then serve over rice or noodles. Enjoy!

Nutrition Facts (Per Serving)

Calories: 380
Protein: 35g
Carbohydrates: 18g
Fat: 20g
Fiber: 2g
Sugar: 8g

Tips for Success

Use Chicken Thighs: They stay juicier and more flavorful than chicken breasts.
Adjust the Spice Level: Add more or less red pepper flakes based on your heat preference.
Make it Creamier: Stir in an extra tablespoon of peanut butter at the end for a richer sauce.
Thicken the Sauce: If you want a thicker sauce, remove the lid in the last 30 minutes of cooking.

Common Questions

1. Can I use natural peanut butter?
Yes! Just make sure to stir it well before using, as natural peanut butter tends to separate.

2. Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes with a quick release, then shred the chicken.

3. Can I freeze leftovers?
Absolutely! Store in an airtight container and freeze for up to 3 months. Reheat on the stovetop or microwave.

4. What can I serve with this?
Rice, noodles, steamed veggies, or even lettuce wraps work great with this dish.

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