Go Back
- 2 lbs boneless, skinless chicken thighs - 1 cup creamy coconut milk - 1/2 cup peanut butter (smooth or crunchy) - 1/4 cup soy sauce (or tamari for gluten-free) - 1 large red bell pepper, thinly sliced - 1 cup fresh broccoli florets - 1/2 cup green onions, chopped (for garnish) - 2 tablespoons red curry paste - 1 tablespoon packed brown sugar - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated Gather these ingredients before you begin. Each one plays a vital role in making the dish rich and flavorful. The chicken thighs provide a tender base. Coconut milk and peanut butter create a creamy sauce. Soy sauce adds depth. The red curry paste brings a kick. Fresh veggies add color and crunch. This mix makes for a delightful meal everyone will enjoy. {{ingredient_image_2}} To start, grab a medium bowl. Add 1 cup of creamy coconut milk and 1/2 cup of peanut butter. Whisk them together until smooth. Next, mix in 1/4 cup of soy sauce and 2 tablespoons of red curry paste. These add great flavor! Don’t forget to add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Whisk until everything is well combined. Take 2 lbs of boneless, skinless chicken thighs. Arrange them evenly in the bottom of your crockpot. Pour the smooth peanut sauce over the chicken. Make sure every piece is well coated. Now, layer 1 large sliced red bell pepper and 1 cup of fresh broccoli florets on top. This adds color and crunch! Secure the lid on your crockpot. Set it to cook on low for 6-7 hours or on high for 3-4 hours. Check the chicken for doneness; it should be tender enough to shred easily. When the time is up, use two forks to shred the chicken right in the crockpot. Mix the chicken with the sauce and vegetables for a tasty meal. - For peanut butter, always choose smooth or crunchy based on your taste. - Fresh produce makes a big difference in flavor. Use vibrant red bell pepper and firm broccoli. - The chicken is done when it shreds easily with two forks. - To shred chicken, use two forks and pull apart the meat in opposite directions. - Add spices like cayenne or paprika for a kick. - Adjust the heat by adding more or less red curry paste. Pro Tips Choose Your Chicken Wisely: For the best flavor and texture, opt for boneless, skinless chicken thighs as they remain tender and juicy throughout the cooking process. Peanut Butter Preference: Use creamy peanut butter for a silky sauce or crunchy for added texture. Both will provide a deliciously nutty flavor! Customize the Veggies: Feel free to add or substitute other vegetables like snap peas or carrots to make the dish your own while keeping it colorful and nutritious. Garnish for Flavor: Don't skip the garnishes! Chopped green onions, roasted peanuts, and lime wedges enhance the dish with freshness and crunch. {{image_4}} You can change the main protein in this dish to suit your taste. - Substituting chicken for tofu: Tofu works well in this recipe. Use firm tofu and press it to remove extra water. Cut it into cubes and follow the same steps as the chicken. The sauce will soak into the tofu, giving it a rich flavor. - Using shrimp or beef options: Shrimp cooks quickly. Add it during the last hour of cooking. For beef, use thin slices of flank steak. Add it at the start so it becomes tender. You can easily make this meal plant-based. - Omitting animal products completely: Skip the chicken and use tofu as mentioned. You can also add more veggies. This keeps the dish hearty and satisfying. - Substituting with plant-based ingredients: Replace the chicken with mushrooms or tempeh. Use vegetable broth instead of chicken broth for a deeper flavor. Adding or swapping ingredients can change the taste. - Adding different vegetables: Feel free to toss in carrots, snap peas, or zucchini. These add color and crunch to the dish. - Using alternative sauces or seasonings: Try using almond butter instead of peanut butter. You can also switch the soy sauce for coconut aminos for a sweeter taste. To store leftovers, place the chicken in an airtight container. Make sure it cools first. Seal it tightly to keep out air and moisture. You can store the leftovers in the fridge for up to four days. This way, the flavors remain fresh and tasty. To freeze the dish, let it cool completely before packing. Use freezer-safe bags or containers. Ensure you remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you want to enjoy it again, thaw in the fridge overnight. Reheat it in a pot on the stove or in the microwave. For reheating, heat it gently on low to avoid overcooking. Stir occasionally to ensure even heating. Serve with steamed rice or noodles for a full meal. Adding fresh veggies on the side gives a nice crunch. Don’t forget to garnish with green onions and peanuts for extra flavor! It takes about 6 to 7 hours on low. If you choose high, it takes 3 to 4 hours. Either way, the chicken should be tender and ready to shred. This long cooking time helps the flavors blend well. Yes, you can! Use tamari instead of soy sauce. Tamari is a gluten-free option. Check other ingredients for hidden gluten. Many brands offer gluten-free peanut butter and red curry paste. I recommend rice or noodles as a base. You can also serve it with fresh veggies or a salad. Lime wedges add a nice touch. Chopped peanuts and green onions make great toppings too. Enjoy this meal with friends or family for a fun dinner! This blog post covered the delicious Crockpot Thai Peanut Chicken. We explored key ingredients like chicken thighs, coconut milk, and peanut butter. Then, we walked through easy steps to prepare the dish and shared tips for choosing the best ingredients. You can try new protein options and adjust flavors as you like. Store your leftovers safely to enjoy later. With this guide, you'll create tasty meals that please everyone. Dive into the kitchen and make this recipe shine!

Crockpot Thai Peanut Chicken

A delicious and easy Thai-inspired dish made with tender chicken thighs cooked in a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup creamy coconut milk
  • 0.5 cup peanut butter
  • 0.25 cup soy sauce
  • 2 tablespoons red curry paste
  • 1 tablespoon packed brown sugar
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh broccoli florets
  • 0.5 cup green onions, chopped
  • none chopped roasted peanuts (for garnish)
  • none lime wedges (for serving)

Instructions
 

  • In a medium mixing bowl, combine the coconut milk, peanut butter, soy sauce, red curry paste, brown sugar, minced garlic, and grated ginger. Whisk together until the mixture is smooth and fully combined.
  • Place the chicken thighs into the crockpot, arranging them evenly at the bottom. Pour the peanut sauce mixture generously over the chicken, ensuring each piece is fully coated.
  • Layer the sliced red bell pepper and broccoli florets on top of the chicken, distributing them evenly.
  • Securely cover the crockpot lid and set to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be thoroughly cooked and tender enough to shred easily.
  • Once the cooking time is complete, use two forks to shred the chicken directly in the crockpot, mixing it with the sauce and vegetables for a uniform consistency.
  • To serve, ladle the hot Thai peanut chicken into bowls. Garnish generously with chopped green onions and roasted peanuts for crunch, and offer lime wedges on the side for an extra burst of flavor.

Notes

Serve in deep bowls with colorful garnishes on top. A sprig of cilantro can add a fresh touch as well.
Keyword chicken, crockpot, peanut sauce, Thai