Crockpot Peanut Chicken
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!
Servings 4
Calories 380kcal
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
- ½ cup creamy peanut butter
- ¼ 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
- ½ cup chicken broth
- ¼ cup chopped peanuts for garnish
- ¼ cup chopped cilantro for garnish
- Cooked rice or noodles for serving
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!
Notes
- 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.