Slow Cooker Thai Peanut Chicken
Welcome to a warm and flavorful journey with our Slow Cooker Thai Peanut Chicken! This dish encapsulates the vibrant essence of Thai cuisine, bringing together the rich, creamy goodness of peanut butter, the savory notes of soy sauce, and just a hint of heat from Sriracha. Perfect for busy weeknights or cozy gatherings, this recipe allows the slow cooker to work its magic, blending the ingredients into an irresistible meal that will have everyone asking for seconds. Imagine serving it over a steaming bed of rice, topped with fresh green onions and cilantro—a true delight for the senses!
What makes this dish so special is not just its flavor but also its ease of preparation. With minimal effort, you can create a meal that tastes like it’s been simmering away for hours. It’s perfect for family dinners, potlucks, or anytime you need a comforting dish that brings a taste of Thailand right to your table. Readers will love it not only for its sumptuous taste but also because it’s a simple, go-to recipe that satisfies all ages!
This is what the finished dish looks like when perfectly cooked in the slow cooker.
Ingredients
- 2 pounds chicken breasts
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon Sriracha (plus more for serving)
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions and cilantro for garnish
The simple ingredients that come together for a delightful meal.
Directions
- In your slow cooker, combine the creamy peanut butter, soy sauce, chicken broth, honey, lime juice, minced garlic, and Sriracha. Stir well until everything is mixed thoroughly.
- Add the chicken breasts to the mixture, ensuring they are well coated with the rich sauce. Season with salt and pepper to taste.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender.
- Once cooked, shred the chicken in the slow cooker using two forks, mixing it well with the sauce to ensure every bite is deliciously coated.
- Serve over cooked rice and drizzle with extra Sriracha if desired. Finish off by garnishing with chopped green onions and cilantro for a fresh touch.
Tips & Variations
- Ingredient Substitutions: You can substitute chicken breasts with chicken thighs for a juicier option. For a vegetarian version, try tofu or tempeh instead of chicken, adjusting cooking times as needed.
- Optional Variations: Add vegetables like bell peppers, carrots, or snap peas to the slow cooker for a one-pot meal. You can also add crushed peanuts on top for extra crunch.
- Storage & Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickens.
Recipe Information
- Prep time: 15 minutes
- Cook time: 6-7 hours on low (3-4 hours on high)
- Total time: 6 hours 15 minutes (3 hours 15 minutes on high)
- Servings: 6
- Difficulty level: Easy
Slow Cooker Thai Peanut Chicken
Ingredients
Main Ingredients
- 2 pounds chicken breasts
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon Sriracha (plus more for serving)
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions and cilantro for garnish
Instructions
Preparation
- In your slow cooker, combine the creamy peanut butter, soy sauce, chicken broth, honey, lime juice, minced garlic, and Sriracha. Stir well until everything is mixed thoroughly.
- Add the chicken breasts to the mixture, ensuring they are well coated with the rich sauce. Season with salt and pepper to taste.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender.
- Once cooked, shred the chicken in the slow cooker using two forks, mixing it well with the sauce to ensure every bite is deliciously coated.
Serving
- Serve over cooked rice and drizzle with extra Sriracha if desired. Finish off by garnishing with chopped green onions and cilantro for a fresh touch.