Crockpot peanut chicken is a set-it-and-forget-it dinner that always hits the spot! I slow-cook chicken breasts and red bell peppers to tender perfection in a creamy sauce made from coconut milk, red curry paste, peanut butter, soy sauce, and more. When I’m craving Thai flavors, this is what I make!
Crockpot Peanut Chicken Recipe
In my opinion, there’s really nothing easier than a dump-and-go crockpot recipe, and this crockpot peanut chicken is exactly that. It’s also insanely flavorful! I took inspiration from my favorite Thai red curry to create this yummy recipe. Soy sauce, peanut butter, red curry paste, coconut milk and more give the sauce a creamy consistency and mouthwatering flavor. I’m pretty obsessed with just how easy it is!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover crockpot peanut chicken in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat it, the microwave does the job just fine! Simply zap it for 30 seconds at a time and stir each time it stops until warmed all the way through.
How to Freeze
Let the chicken fully cool to room temperature before freezing in an airtight container for up to 3 months. When you’re ready to reheat, let everything defrost in the fridge for a few hours.
Special Ingredient
Thai red curry paste is a blend of red chilis, lemongrass, onion, garlic, lime juice, and herbs and spices like cumin and coriander. It adds a wonderful depth of flavor and is deliciously fragrant. I found it at my local grocery store under the brand Thai Kitchen.
Top Reader Review
“Wonderfully full of flavor!” -Geno M.
Crockpot Peanut Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into bite size pieces
- 1 red bell pepper diced (optional)
For the Sauce
- 14 ounces coconut milk (1 can)
- 1 tablespoon red curry paste *
- 4 tablespoons creamy peanut butter
- 3 tablespoon soy sauce
- 1 tablespoon honey **
- 1 tablespoon rice vinegar
- 2 tablespoons minced ginger
- 2 cloves garlic minced
- 1 small onion finely diced
Instructions
- Stir together all ingredients for the sauce directly in the slow cooker.14 ounces coconut milk, 1 tablespoon red curry paste, 4 tablespoons creamy peanut butter, 3 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 tablespoons minced ginger, 2 cloves garlic, 1 small onion
- Add the chicken and the bell pepper, give it a good stir. Cook on LOW for 3-4 hours, depending on the size of your chicken pieces (note 2).2 pounds boneless, skinless chicken breasts, 1 red bell pepper
- Give it another stir and serve over rice or naan bread with scallion rings and fresh lime juice. The juice will lighten up the heavy sauce and give it a nice zing.
Notes
- Want it more spicy? Toss in some fresh red chilies!
- I don’t recommend cooking this dish on high heat, as the coconut milk may curdle. This is purely an aesthetic issue and doesn’t affect the flavor of the dish.
Wonderfully full of flavor!
Thanks for stopping by, Geno!