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.
Did You Make This Recipe?
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Post updated September 2020
Fantastic recipe!
Marinated the frozen chic. br. in lime juice (in fridge overnite)-in morning I assemble everything in crockpot, with addition of 1 tsp cinnamon, grated orange peel and tsp hot pepper flakes.
have made this great recipe a few times (it was requested )
Thanks for sharing !!!!
Ooo, this is proof positive that I need to read the comments BEFORE starting the recipe. Can’t wait to try it this way! Thanks for sharing, Judy.
Do you think powdered peanut butter would work? If so, would you mix it with water first or just add the powder? Thanks!
YUM! I love PB2 🙂 I would mix it with water first 🙂 Great idea!
This looks simply amazing! my husband and I love thai food and this is the first recipe i stumbled upon that is crockpot worthy! the ingrediants are on my shopping list and i do believe this will be a big hit dinner this week! Thanks so much !
I’ve made a similar recipe on the stovetop before and it was delicious but not nearly as flavorful as this crockpot recipe, since the sauce didn’t have as long to meld flavors. Delish recipe!! I only made two additions to suite my hubby and I: about 1Tbsp Siracha sauce (HOT!!) and some fresh minced garlic. Otherwise, it’s divine as it is.
How do you think it would do with boneless skinless chicken thighs?
I think that would work out great Maureen!