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- Chicken You need 2 pounds of boneless, skinless chicken thighs. They cook well and stay juicy. - Sauce Components The sauce is key to the dish's flavor. Use 1 cup of creamy peanut butter, 1/2 cup of low-sodium soy sauce, and 1/4 cup of honey. Add 3 cloves of minced garlic and 1 inch of grated fresh ginger for zest. A tablespoon of sriracha brings heat, while 1/2 cup of coconut milk adds richness. - Vegetables For veggies, use 1 red bell pepper, sliced thin. Add 1 cup of snow peas for crunch. Finally, garnish with 1/4 cup of chopped green onions for color and taste. {{ingredient_image_1}} Preparing the Chicken Start by placing the chicken thighs in the bottom of your crockpot. You want to use boneless, skinless thighs for the best flavor and texture. This cut stays juicy during cooking, making it perfect for this dish. Making the Peanut Sauce In a medium bowl, whisk together the following ingredients until smooth: - 1 cup creamy peanut butter - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 tablespoon sriracha (adjust to your taste) - 1/2 cup coconut milk Mix well until all ingredients are combined. This sauce is rich and full of flavor, perfect for coating the chicken. Combining Ingredients in the Crockpot Now, pour the peanut sauce over the chicken in the crockpot. Make sure every piece of chicken is well coated. Next, layer sliced red bell pepper and snow peas on top of the chicken. This adds color and crunch to your dish. Cooking Times and Temperatures Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and cooked through by the end of this time. You can check by pulling apart a piece with a fork. Shredding the Chicken Once the cooking time is up, take two forks and shred the chicken right in the crockpot. Mix it well with the sauce and veggies. This makes the meal hearty and full of flavor. Adding Final Ingredients Before serving, stir in 1 tablespoon of sesame oil. This adds a nice touch to the flavor. Serve the Thai peanut chicken over jasmine rice. Don't forget to garnish with chopped green onions for a fresh finish! Adjusting Cooking Time You can change the cooking time based on your schedule. If you need it fast, cook on high for 3-4 hours. If you have time, low heat for 6-8 hours works well. The chicken will turn out tender either way. Ensuring Flavor Balance Taste the sauce before you pour it over the chicken. If it’s too sweet, add more soy sauce. If it’s too salty, a little honey will help. Always adjust to your taste. What to Serve with Thai Peanut Chicken This dish pairs great with jasmine rice. The rice soaks up the rich sauce. You can also serve it with steamed broccoli or a fresh salad. These sides add color and crunch. Garnishing Ideas Top your meal with chopped green onions for a fresh touch. You can also sprinkle sesame seeds on top. Fresh cilantro or crushed peanuts can add extra flavor and texture. Low-Calorie Ingredients To cut calories, use skinless chicken breasts instead of thighs. You can also choose a natural peanut butter with less added sugar. This keeps the dish tasty while lowering the calories. Substitutions for Allergies If you have a nut allergy, try sunflower seed butter. It has a similar creaminess without the nuts. For soy sauce, look for a gluten-free option or use coconut aminos. Pro Tips Marinate for More Flavor: For an extra depth of flavor, marinate the chicken in the peanut sauce for a few hours before cooking. Customize the Heat: Adjust the sriracha to your spice preference. You can also add red pepper flakes for an additional kick. Use Fresh Vegetables: Incorporate fresh veggies like broccoli or carrots for added color and nutrition. Add them in the last hour of cooking to keep them crisp. Perfect Rice Pairing: Serve with jasmine rice for an authentic Thai experience, but consider using cauliflower rice for a low-carb option. {{image_2}} Nut-Free Alternatives If you need a nut-free option, try sunflower seed butter. It adds a nice creaminess. You can also use tahini, which is made from sesame seeds. Both options are tasty and safe for those with nut allergies. Vegetable Changes You can swap out veggies for what you have on hand. Broccoli, carrots, and bok choy work well. Feel free to mix and match your favorite vegetables. Just make sure they cook well with the chicken. Instant Pot Version To make this in an Instant Pot, add the chicken and sauce as before. Seal the lid and cook on high pressure for 10-12 minutes. Quick release the steam and shred the chicken. It’s a faster way to enjoy this dish! Stovetop Adaptation For the stovetop, heat a large pot over medium heat. Add the chicken and sauce, then cover. Let it cook for about 30 minutes, stirring often. Once the chicken is tender, shred it right in the pot. Additional Spice Options Want more kick? Add crushed red pepper flakes or extra sriracha. You can also use chili paste for a deeper flavor. Adjust the spice to match your taste buds! Adding Fresh Herbs Fresh herbs can brighten up your meal. Try cilantro or basil for a fresh twist. Just sprinkle them on top right before serving. They add a burst of flavor everyone will love. To store leftovers, first let the dish cool down. Then, place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. For proper storage containers, use glass or BPA-free plastic. These materials help prevent odors and maintain the dish's flavor. For freezing, let the meal cool completely before transferring it. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. To thaw the chicken, move it from the freezer to the fridge. Let it sit overnight. You can also use the microwave for quicker thawing, but be careful not to start cooking the chicken. The best methods for reheating include using the microwave or stovetop. If using a microwave, heat in short bursts. Stir the chicken often to heat it evenly. On the stovetop, use low heat and add a splash of water if it seems dry. To avoid dryness, cover the dish while reheating. This helps retain moisture and keeps the chicken tender. Enjoy your Thai peanut crockpot chicken warm and flavorful! Can I use frozen chicken? Yes, you can use frozen chicken in this recipe. Just increase the cooking time. Frozen chicken may need an extra hour on low or 30 minutes on high. Always check to ensure it is fully cooked. How do I adjust spiciness? To adjust the spiciness, modify the sriracha amount. If you want it milder, add less sriracha. For more heat, add more sriracha or include red pepper flakes. Taste as you go. Can I cook on high instead of low? Yes, you can cook on high. The chicken will be ready in about 3-4 hours. Just make sure to check that it is tender and fully cooked. What if I don’t have coconut milk? If you don’t have coconut milk, use chicken broth or heavy cream. Both will add moisture. The flavor will change slightly but still taste great. Can I use other nut butters? Yes, you can use other nut butters. Almond or cashew butter works well. Just keep in mind that flavor may vary a bit. What is a good substitute for jasmine rice? A good substitute for jasmine rice is basmati rice. It has a similar texture and aroma. Quinoa or brown rice can also work if you prefer something different. In this post, we explored how to make Thai Peanut Chicken. We covered essential ingredients, from chicken to vibrant vegetables and delicious sauces. You learned step-by-step instructions for preparing and cooking your dish in a crockpot. I shared tips for perfecting your meal and fun variations to try. With these insights, you can create a dish that is flavorful and satisfying. Take your time and enjoy the process. Happy cooking!

Thai Peanut Crockpot Chicken

A delicious and easy crockpot recipe featuring tender chicken thighs coated in a creamy peanut sauce with vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup creamy peanut butter
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon sriracha
  • 0.5 cup coconut milk
  • 1 medium red bell pepper, sliced
  • 1 cup snow peas
  • 0.25 cup chopped green onions
  • 1 tablespoon sesame oil
  • 1 serving cooked jasmine rice

Instructions
 

  • Place the chicken thighs at the bottom of the crockpot.
  • In a medium bowl, whisk together the peanut butter, soy sauce, honey, minced garlic, grated ginger, sriracha, and coconut milk until smooth and well combined.
  • Pour the peanut sauce over the chicken in the crockpot, making sure the chicken is coated evenly.
  • Layer the sliced red bell pepper and snow peas on top of the chicken and sauce.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  • Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the sauce and vegetables.
  • Stir in the sesame oil before serving for an enhanced flavor.
  • Serve the Thai peanut chicken over a bed of jasmine rice and garnish with chopped green onions.

Notes

Adjust the sriracha to taste for desired spiciness.
Keyword chicken, crockpot, easy dinner, peanut sauce