Ingredients
- boneless, skinless chicken thighs
- creamy peanut butter
- full-fat coconut milk
- Thai red curry paste
- fresh lime juice
- soy sauce
- honey or maple syrup
- minced garlic
- grated ginger
- chopped peanuts (for garnish)
Instructions
- Trim any excess fat from the chicken thighs and place them at the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together peanut butter, coconut milk, Thai red curry paste, lime juice, soy sauce, honey or maple syrup, minced garlic, and grated ginger until smooth.
- Pour the sauce over the chicken in the crockpot, ensuring each piece is coated generously.
- Cover the crockpot with its lid and set it on low heat for 6-8 hours or high heat for 3-4 hours.
- When done cooking, use two forks to shred the chicken inside the pot and stir everything well until combined.
- Serve the Easy Crockpot Thai Peanut Chicken over rice or noodles and garnish with chopped peanuts.
Notes
Store leftovers in an airtight container.
Reheat gently in microwave or stovetop.
Serve over rice or rice noodles.
Add lime juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Method: Crockpot
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg