I made a similar Thai peanut chicken recipe several years ago.
Someone gave me the recipe and I followed it 100%, but for me it lacked flavor.
After playing around with adding and taking away ingredients and I think I have it perfected!
This recipe is great for feeding a crowd.
If you’re not feeding lots of people you could easily cut the recipe in half, or meal prep or freeze the leftovers.
How to Make Thai Peanut Chicken
Start with chicken, onion, garlic, pepper, and crushed red pepper in the crockpot.
You don’t need salt because the soy sauce is very salty already.
In a bowl, whisk together peanut butter, light soy sauce, Sriracha, honey, light coconut milk, ginger paste, and lime juice.
This takes a minute to really come together.
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At first you’ll think it will just look like a clumpy mess.
But using a whisk slowly for a minute or two and it will come together beautifully.
Pour it in the crock pot over the chicken.
Set to low for 6-8 hours.
30 minutes before serving you’ll shred the chicken with two forks right in the crock pot.
Then add the whole bag of spinach and cilantro.
I know it won’t seem possible, but that whole bag of spinach will wilt down to almost nothing.
This is where you’ll have to trust me…I pinky promise it will work 🙂
See…just like I promised!
Taste for seasoning to make sure it’s just the way you like it.
You may want more soy sauce or more peanut butter, or maybe more honey.
When it’s perfectly perfect for your taste serve over rice or cauliflower rice.
Heck, over rice noodles or even in Thai tacos would be delicious!
I topped mine with green onion, chopped peanuts, and a lime wedge.
I like to make extras of everything I cook.
Since I only cook 3-4 times per week, and I prep the rest into containers for ready to go meals.
For this prepped meal I put the green onions and chopped peanuts in a container on the side along with a lime wedge.
More Thai Peanut Chicken recipes to try…
Thai Peanut Chicken
A delicious and flavorful recipe in the slow cooker
- 2 pounds chicken breasts
- 1 onion diced
- 5 cloves garlic minced
- pepper, crushed red pepper flakes
- 1 cup peanut butter
- 3/4 cup light/ reduced sodium soy sauce
- 1/4-1/2 cup Sriracha
- 1/2 cup honey
- 1 can light coconut milk
- 3 Tbsp ginger paste
- 1/2 lime
- 10 oz bag of spinach
- 1/2 cup cilantro chopped
- Optional: green onions, chopped peanuts, lime wedges, rice or cauliflower rice
Place chicken, onions, garlic, pepper, and crushed red pepper into the crock pot.
Whisk together peanut butter, soy sauce, Sriracha (more or less depending on how much spice you prefer), honey, coconut milk, ginger paste, and lime in a bowl. Pour on top of chicken in the crock pot.
Cook on low for 6-8 hours. 30 Minutes before serving pull chicken apart with two forks right in the crock pot and mix in spinach and cilantro. The spinach will wilt and cook down.
Taste for seasoning, add more soy sauce, Sriracha, peanut butter, or honey if desired.
Serve over rice or cauliflower rice and top with green onions and chopped peanuts.