Description
This creamy Peanut Chicken in a crockpot features tender chicken thighs simmered in a rich peanut sauce with vibrant vegetables. It’s an easy, comforting meal that’s perfect for any occasion, packed with flavor and served over rice or quinoa for a satisfying dish.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup bell peppers, sliced (any color you prefer)
- 1 cup carrots, sliced
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped peanuts (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- Start by placing the chicken thighs in the bottom of your crockpot.
- In a medium bowl, combine the creamy peanut butter, coconut milk, soy sauce, honey (or maple syrup), rice vinegar, lime juice, minced garlic, grated ginger, red pepper flakes, salt, and black pepper. Whisk everything together until it’s smooth and well combined.
- Pour the peanut sauce over the chicken in the crockpot, making sure to coat the chicken evenly.
- Add the sliced bell peppers and carrots on top of the chicken and sauce in the crockpot.
- Give everything a gentle stir to mix the veggies into the sauce, being careful not to disturb the chicken too much.
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About halfway through the cooking time, check on the chicken and give it a gentle stir if you have time.
- Once the cooking time is up, carefully remove the lid and enjoy the aroma wafting from your crockpot.
- Using two forks, shred the chicken right in the crockpot and stir it back into the sauce to coat it well.
- Serve the peanut chicken and veggies over prepared rice or quinoa.
- Sprinkle some chopped green onions and crushed peanuts on top for a finishing touch.
- Feel free to squeeze a little extra lime juice over the top for an added zing.
Notes
- Adjust the red pepper flakes according to your spice preference.
- Feel free to substitute or add any vegetables you like.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes