Crock Pot Thai Peanut Chicken

Crock Pot Thai Peanut Chicken

Slow-cooked chicken thighs simmer in a creamy, tangy peanut sauce until tender.

Total 4 hr 15 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Halal

Allergens

Peanuts, Soy, Wheat, Sesame

Boneless chicken thighs braise for hours in a savory peanut sauce built on peanut butter, soy sauce, and lime juice until fork-tender. Shredded and spooned over rice with crushed peanuts and cilantro, it makes an easy weeknight dinner with minimal hands-on effort. The slow cooker draws out rich flavor while you tend to other things.

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup creamy peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sriracha
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 cups cooked white rice, for serving
  • 1/4 cup crushed peanuts, for garnish
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 2 green onions, sliced, for garnish

Method

  1. Place the chicken thighs in the bottom of a slow cooker.

  2. In a medium bowl, whisk together the peanut butter, soy sauce, chicken broth, brown sugar, lime juice, rice vinegar, garlic, ginger, sriracha, and sesame oil until smooth.

  3. Pour the peanut sauce over the chicken, turning the thighs to coat evenly.

  4. Cover and cook on low for 6 hours, or on high for 4 hours, until the chicken is tender and cooked through.

  5. Remove the chicken thighs and shred or chop into bite-sized pieces.

  6. Whisk the cornstarch and water together in a small bowl, then stir into the sauce remaining in the slow cooker.

  7. Return the shredded chicken to the slow cooker and cook on high, uncovered, until the sauce thickens slightly, about 10 minutes.

  8. Serve the peanut chicken over cooked rice, garnished with crushed peanuts, cilantro, and sliced green onions.

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★ 3.7 (1)

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    Crock Pot Thai Peanut Chicken

    Boneless chicken thighs braise for hours in a savory peanut sauce built on peanut butter, soy sauce, and lime juice until fork-tender. Shredded and spooned over rice with crushed peanuts and cilantro, it makes an easy weeknight dinner with minimal hands-on effort. The slow cooker draws out rich flavor while you tend to other things.

    4 hr 15 min 6 servings 420 cal

    Ingredients

    • 2 pounds boneless skinless chicken thighs
    • 1/2 cup creamy peanut butter
    • 1/3 cup soy sauce
    • 1/4 cup chicken broth
    • 3 tablespoons brown sugar
    • 2 tablespoons lime juice
    • 1 tablespoon rice vinegar
    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon sriracha
    • 1/2 teaspoon sesame oil
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 3 cups cooked white rice, for serving
    • 1/4 cup crushed peanuts, for garnish
    • 2 tablespoons fresh cilantro, chopped, for garnish
    • 2 green onions, sliced, for garnish

    Method

    1. 1

      Place the chicken thighs in the bottom of a slow cooker.

    2. 2

      In a medium bowl, whisk together the peanut butter, soy sauce, chicken broth, brown sugar, lime juice, rice vinegar, garlic, ginger, sriracha, and sesame oil until smooth.

    3. 3

      Pour the peanut sauce over the chicken, turning the thighs to coat evenly.

    4. 4

      Cover and cook on low for 6 hours, or on high for 4 hours, until the chicken is tender and cooked through.

    5. 5

      Remove the chicken thighs and shred or chop into bite-sized pieces.

    6. 6

      Whisk the cornstarch and water together in a small bowl, then stir into the sauce remaining in the slow cooker.

    7. 7

      Return the shredded chicken to the slow cooker and cook on high, uncovered, until the sauce thickens slightly, about 10 minutes.

    8. 8

      Serve the peanut chicken over cooked rice, garnished with crushed peanuts, cilantro, and sliced green onions.