Crockpot Thai Peanut Chicken
Make tender Crockpot Thai Peanut Chicken with creamy peanut sauce, lime, ginger, and sriracha. Easy slow cooker recipe ready in under 6 hours.
Equipment
- slow cooker
- paper towels
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- forks
- knife
- cutting board
Ingredients
Main Ingredients
- 2 pounds boneless chicken pieces
- 1/3 cup pure olive oil
- 1 cup creamy peanut butter at room temperature
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup lime juice freshly squeezed
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon sriracha
- 1 red bell pepper thinly sliced into strips
- 1/2 cup unsalted peanuts roughly chopped
- 4 green onions thinly sliced
Instructions
- Pat the boneless chicken pieces completely dry with paper towels and place them in the bottom of a 6-quart or larger slow cooker.
- In a large mixing bowl, whisk together the pure olive oil, room temperature peanut butter, chicken broth, soy sauce, honey, lime juice, minced garlic, grated ginger, and sriracha until the mixture is completely smooth and well combined.
- Pour the peanut sauce evenly over the chicken pieces in the slow cooker, turning the chicken to ensure each piece is fully coated with the sauce.
- Place the lid on the slow cooker and cook on the LOW setting for 5 to 6 hours, until the chicken is extremely tender and can be easily shredded with a fork.
- About 30 minutes before serving, use two forks to shred the chicken into bite-sized pieces directly in the slow cooker. Add the thinly sliced red bell pepper to the slow cooker and stir to combine everything with the sauce.
- Cover the slow cooker again and cook on HIGH for an additional 20 to 30 minutes, just until the bell pepper strips are tender-crisp. Stir in the chopped peanuts and sliced green onions just before serving.