Description
Tender chicken slow-cooked in a rich, creamy Thai-inspired peanut sauce. This easy and flavorful recipe makes a comforting dinner perfect for rice, noodles, or lettuce wraps.
Ingredients
1.5 to 2 lbs boneless, skinless chicken thighs or breasts
1 cup natural creamy peanut butter
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2–3 tbsp rice vinegar or lime juice
1 tbsp sesame oil (optional)
1 tbsp grated fresh ginger
3 garlic cloves, minced
1–2 tsp red chili flakes or Sriracha (to taste)
1 cup canned coconut milk (optional, for creaminess)
½ cup water or chicken broth
Instructions
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In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, ginger, garlic, chili flakes/Sriracha, water, and coconut milk (if using).
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Place chicken in the slow cooker. Pour sauce over top and coat chicken evenly.
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Cover and cook:
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On low: 5–6 hours
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On high: 2.5–3.5 hours
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Shred chicken with two forks directly in the slow cooker. Stir to mix.
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Garnish with chopped peanuts, green onions, cilantro, or sesame seeds. Serve hot over rice or noodles.
Notes
- Use thighs for a juicier result; breasts are leaner but work fine.
- Adjust spice level by using more or less chili flakes or Sriracha.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Add a splash of broth when reheating to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2.5–3.5 hours (high)
- Category: Main Dish
- Method: slow cooker
- Cuisine: thai inspired
