Ingredients
Scale
Chicken
- 2 lb boneless, skinless chicken thighs or breasts
Peanut Sauce
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
Garnish
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts
For Serving
- Cooked rice or noodles
Instructions
- Trim excess fat from the chicken and cut into bite-sized pieces.
- In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
- Place chicken in the bottom of the crockpot and pour peanut sauce evenly over the top.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until chicken is tender and reaches 165°F.
- Shred the chicken directly in the crockpot using two forks and mix well with the sauce.
- Serve over rice or noodles and garnish with green onions and crushed peanuts.
Notes
- Use fresh ginger and garlic for the best flavor.
- If sauce thickens too much, add a splash of chicken broth or water.
- Add vegetables like bell peppers or snap peas during the last hour of cooking.
- Leftovers keep refrigerated for 4–5 days or frozen up to 3 months.
- For thicker sauce, add a cornstarch slurry during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai