Slow Cooker Thai Peanut Chicken Recipe

I recently whipped up a version of Slow Cooker Thai Peanut Chicken. A rich blend of coconut milk and creamy peanut butter meets zesty fresh lime juice with aromatic ginger and garlic forming a bold medley of flavors. The ingredients create an intriguing balance of savory and tangy notes that spark curiosity.

I recently came across a recipe that totally changed my weeknight dinner routine. Slow Cooker Thai Peanut Chicken has become one of my go-to meals.

I tossed in 2 lbs of boneless, skinless chicken thighs along with a can of coconut milk, creamy peanut butter and a squeeze of fresh lime juice to create a rich, tangy sauce. I couldn’t help but mix in soy sauce, minced garlic, and grated ginger for that extra kick.

Some days I even add a pinch of red pepper flakes if I’m feeling adventurous. It’s a lot like those amazing Freezer Thai Peanut Chicken dishes I’ve seen online and fits right in with other Slow Cooker or Crock Pot styles like Peanut Miso Chicken.

It’s a real Peanut Chicken recipe that’s full of flavor and surprises without any fancy pretensions, making it perfect for busy evenings. Enjoy experimenting with this dish and watch the magic unfold!

Why I Like this Recipe

I love this recipe because the flavors hit me with this amazing mix of coconut milk, lime juice and peanut butter that just makes my tastebuds happy. I also like how simple it is to throw everything in the slow cooker and let it do its thing even if I forget about it for a bit. Another reason is that I can tweak the spices to my liking, like adding red pepper flakes if im in the mood for some heat, so theres always room for a little experiment. And finally, serving it over rice or noodles makes it feel like a comforting meal even on a hectic day.

Ingredients

• Chicken thighs: Juicy, high-protein cuts that deliver tender, mouthwatering flavor every time.
• Coconut milk: Creamy liquid rich in healthy fats that subtly sweetens and smooths the sauce.
• Peanut butter: Adds a nutty, hearty richness while boosting protein and giving deep flavor.
• Soy sauce: A salty, savory kick that balances sweetness and amps up the umami taste.
• Lime juice: Offers a tangy zing that brightens the dish and cuts through richness.
• Brown sugar: Provides a slight smoky sweetness that nicely rounds out the spiced sauce.
• Garlic and ginger: Bold essentials that add spice, warmth and a healthful kick that doesnt miss.

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 (13.5 oz) can coconut milk
• 1/2 cup creamy peanut butter
• 1/3 cup soy sauce
• 1/4 cup fresh lime juce, squeezed from 1-2 limes
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes (optional if you like a bit of heat)
• Salt and pepper to taste
• 1/4 cup chicken broth or water (use if the sauce seems too thick)

How to Make this

1. Put the chicken chunks in the slow cooker.

2. In a bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, red pepper flakes, salt and pepper until well mixed.

3. Pour the sauce over the chicken in the slow cooker and stir everything well so it’s evenly coated.

4. Cover the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.

5. If the sauce seems too thick during cooking, stir in the chicken broth or water to thin it out a bit.

6. Check the seasoning halfway through and adjust salt and pepper as needed.

7. Once the chicken is tender and thoroughly cooked, give it one final stir to mix in any extra sauce.

8. Let the dish sit for about 5 minutes before serving so the flavors settle.

9. Serve over rice or noodles, and if you like, add a squeeze of fresh lime juice on top.

10. Enjoy your delicious meal and don’t forget to skip the delivery!

Equipment Needed

1. Slow cooker
2. Mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Stirring spoon
6. Cutting board and sharp knife
7. Can opener
8. Rice cooker or pot for serving rice (if needed)

FAQ

Slow Cooker Thai Peanut Chicken Recipe Substitutions and Variations

• Coconut Milk: You can use full-fat coconut cream diluted with water or even unsweetened almond milk if you’re lookin for a lighter version.
• Creamy Peanut Butter: Try swapping it out with cashew butter or sunflower seed butter if you want a different flavor or need a nut free alternative.
• Soy Sauce: Tamari is a neat replacement if you need a gluten free option, or you can use coconut aminos for a slightly sweeter twist.
• Fresh Lime Juice: If you’re out of limes, lemon juice is a pretty good backup and works well in really just about any recipe.
• Chicken Broth: Vegetable broth works just fine here or even plain water if you dont have broth on hand.

Pro Tips

1. Browning the chicken in a pan for a few minutes before tossing it in the slow cooker can really boost the flavor, even tho it adds an extra step.
2. Check the sauce about halfway through the cooking time so you can adjust the salt, pepper, or even add a little more broth if it’s gettin too thick.
3. If you’re not into super spicy food, try cutting down on the red pepper flakes a bit, but if you love heat, don’t be scared to add a bit more.
4. Let the dish rest for a few minutes after cooking. It may sound silly, but letting it sit helps all the flavors mix together better before serving.