Description
A creamy, savory dish featuring tender chicken cooked in a rich peanut sauce, perfect for busy weeknights.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup crushed peanuts (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Trim excess fat from the chicken. Cut the chicken into bite-sized pieces and pat dry.
- Put the peanut butter, coconut milk, soy sauce, honey, rice vinegar, minced ginger, minced garlic, and red pepper flakes into a bowl. Whisk until the mixture is smooth and combined.
- Arrange the chicken in an even layer in the crockpot. Pour the peanut-coconut sauce over the chicken. Turn the pieces to coat them thoroughly.
- Cover the crockpot and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and easily pierced.
- Use two forks to shred the chicken directly in the crockpot. Stir the shredded meat into the sauce so it absorbs the flavor.
- Spoon the finished chicken over rice or noodles. Garnish with chopped green onions and crushed peanuts before serving.
Notes
Swap tamari for gluten-free soy sauce. Use natural peanut butter for more flavor, but it may require extra stirring. For a peanut allergy, substitute with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai