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Crockpot Thai Peanut Chicken Recipe

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This recipe for Crockpot Thai Peanut Chicken is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken:

1 1/2 lbs boneless, skinless chicken breasts or thighs
1 cup creamy peanut butter (natural or regular)
1/2 cup coconut milk (full-fat for creaminess)
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp honey (or maple syrup for vegan)
2 tbsp rice vinegar (or lime juice)
2 cloves garlic , minced
1 tbsp fresh ginger , grated (or 1 tsp ground ginger)
1/2 tsp red pepper flakes (optional, for heat)
1/4 cup chicken broth (or vegetable broth)
For Serving:

Cooked rice, noodles, or quinoa
Chopped green onions
Sesame seeds
Lime wedges
Fresh cilantro
Directions:
Directions:
Step 1: Combine Ingredients in the Crockpot

Place the chicken in the bottom of your slow cooker.
In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth until smooth.
Pour the sauce over the chicken, ensuring it’s evenly coated.
Step 2: Cook

Cover and cook on low for 6–8 hours or high for 3–4 hours , until the chicken is tender and cooked through.
Step 3: Shred the Chicken

Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the sauce and stir to combine. If the sauce is too thick, stir in a splash of broth or water to reach your desired consistency.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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