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Creamy Crockpot Thai Peanut Chicken

creamy crockpot thai peanut chicken - featured image
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A simple and flavorful slow cooker meal with just five ingredients, featuring tender chicken in a creamy, nutty Thai peanut sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup creamy peanut butter
  • 1 cup full-fat coconut milk
  • 2 tablespoons Sriracha sauce
  • 1/4 cup low sodium soy sauce

Instructions

  1. Rinse 2 pounds of boneless, skinless chicken breasts or thighs and pat dry. Leave whole pieces; no cutting needed.
  2. In a medium mixing bowl, combine 1/2 cup creamy peanut butter, 1 cup full-fat coconut milk, 1/4 cup low sodium soy sauce, and 2 tablespoons Sriracha sauce. Whisk until smooth and creamy.
  3. Place the chicken pieces at the bottom of the slow cooker. Pour the peanut sauce evenly over the chicken, coating each piece. Do not stir.
  4. Cover and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred with a fork.
  5. Shred the chicken in the crockpot using two forks. Gently stir to combine the shredded chicken with the sauce. Add a splash of water or coconut milk if the sauce is too thick.
  6. Cook uncovered on low for another 15 minutes to thicken the sauce and meld flavors.
  7. Serve warm over steamed jasmine rice, cauliflower rice, or cooked noodles. Garnish with chopped peanuts or fresh cilantro if desired.

Notes

Use creamy peanut butter for smooth sauce texture. Adjust Sriracha to control spice level. For gluten-free, substitute tamari for soy sauce. If sauce is too thick after shredding, add a splash of water or coconut milk. Do not rush cooking time; low and slow yields tender chicken.

Nutrition

Keywords: slow cooker, crockpot, Thai peanut chicken, creamy peanut sauce, easy dinner, 5-ingredient recipe, gluten-free, dairy-free

Find it online: https://bouncybowl.com/creamy-crockpot-thai-peanut-chicken-recipe-easy-5-ingredient-slow-cooker-meal/