Crockpot Thai Peanut Chicken Recipe
Thai food rocks my world. I could seriously eat it every-single-day. This Crockpot Thai Peanut Chicken Recipe has a subtle and sweet peanut flavor that will bring everyone’s love over to the Thai side!!!!!(sorry, was that too much?)
But all joking aside, this is a great recipe to introduce some yummy Thai cuisine to your family. You can serve it over rice, noodles, as a salad topper or in lettuce wraps. And the fact that you can set-it and forget-it in the crockpot makes this a KEEPER! How do you plan on serving your Crockpot Thai Peanut Chicken?
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Crockpot Thai Peanut Chicken Recipe
- 2 lbs, skinless chicken breasts
- 1 small red or orange bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 white onion, chopped
- ½ cup chunky peanut butter
- 1 Tablespoon lime juice
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 Tablespoons of honey
- 1/4 cup crushed peanuts for topping
- Optional: brown rice or noodles to serve over, large butter lettuce leaves for lettuce wraps, 1/4 cup Cilantro, diced (as a topping)
- Place peppers and onion at the bottom of the crockpot. This will act as a “stand” for the chicken, so it doesn’t dry out.
- Next place chicken on top. In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
- Cook for 3-4 hours on HIGH or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time. Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or in lettuce wraps!
- We topped ours with peanuts, and cilantro. Go ahead, lick the screen… you know you want to 😉
HERE ARE SOME MORE EASY CROCKPOT RECIPES!
Crockpot Thai Peanut Chicken Recipe
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Ingredients
- 2 lbs skinless chicken breasts
- 1 small red or orange bell pepper sliced
- 1 small yellow bell pepper sliced
- 1 white onion chopped
- ½ cup chunky peanut butter
- 1 Tablespoon lime juice
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 Tablespoons of honey
- 1/4 cup crushed peanuts for topping
- Optional:
- brown rice or noodles to serve over large butter lettuce leaves for lettuce wraps
- 1/4 cup Cilantro diced (as a topping)
Instructions
- Place peppers and onion at the bottom of the crockpot. This will act as a "stand" for the chicken, so it doesn't dry out.
- Next place chicken on top.
- In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
- Cook on HIGH for 3-4 hours or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time. Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or lettuce wrap!
- Top with peanuts, and if you like, cilantro.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
What is this green thing on top after putting on plate? Fresh parsley?
Great recipe! Surprisingly doesn’t need show adding salt? Altho I don’t use salt in general. Easy cooking!! I ve read some comments. Adding garlic isn’t bad idea. Always experiment!
No salt needed, you have plenty from the soy sauce and chicken broth.
I would like to know the calorie count of this recipe. Most recipes on the internet don’t include that and it is an important fact for people to know.
Good recipe start. Alas we found the dish very bland as published. As we got toward the end of cooking, we had to add some Thai peppers, ginger, garlic and yes, a teaspoon of fish sauce (which does NOT add a fishy taste), to give it a Thai taste. We served the modified dish over rice noodles.
Suggest adding these ingredients as options if you want to make it more authentic .
If you want to make it more authentic you’d leave off the peanut butter, as that’s not something that’s used in Thai cooking. 😉 Actually one of the few dishes I can think of that includes “nuts’ is ไก่ผัดเม็ดมะม่วง (gai phat met mamuang, chicken stir-fried with cashew nuts) and cashews aren’t even real nuts.
Could I substitute the chicken for turkey breast? and keep all the other ingredients the same?
I’m a terrible cook, please help 🙁
Do you think this could be converted to an Instapot recipe? I wonder how long to cook the chicken breasts?