Crockpot Thai Peanut Chicken Delight Recipe
This Crockpot Thai Peanut Chicken features tender chicken thighs simmered in a creamy peanut sauce with vibrant vegetables. It's a flavorful and easy dish perfect for busy weeknights.
Servings 6
Calories 400kcal
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup creamy peanut butter
- 1 cup full-fat coconut milk
- ¼ cup soy sauce
- ¼ cup honey or maple syrup
- 3 cloves garlic finely minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili paste or sriracha
- 1 medium bell pepper sliced
- 1 cup carrots sliced into thin rounds
- 1 cup green beans trimmed and cut into 2-inch pieces
- ¼ cup fresh cilantro chopped
- ¼ cup roasted peanuts chopped
- cooked jasmine rice or rice noodles
Instructions
- In a medium mixing bowl, combine peanut butter, coconut milk, soy sauce, honey or maple syrup, garlic, ginger, lime juice, and chili paste. Whisk until smooth.
- Layer chicken thighs at the bottom of the crockpot. Pour peanut sauce mixture over the chicken, ensuring each piece is coated.
- Add sliced bell pepper, carrot rounds, and green beans on top of the chicken and sauce, distributing evenly.
- Secure the lid on the crockpot and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Once cooked, shred the chicken in the crockpot using two forks, mixing with the sauce and vegetables.
- Serve over jasmine rice or rice noodles, garnished with cilantro and roasted peanuts.
- Optional: Garnish with lime wedges and sesame seeds for added flavor and presentation.
Notes
Serve with jasmine rice or rice noodles for a complete meal.