Crockpot Peanut Chicken is a set it and forget it dinner that always hits the spot! Chicken breasts and red bell peppers are cooked to perfection in a creamy mix of coconut milk, red curry paste, peanut butter, soy sauce and more. When I’m craving Thai flavors, this is what I make!
There’s really nothing easier than a dump and go Crockpot recipe, and this slow cooker peanut chicken is exactly that. Everything is cooked to tender perfection right in the Crockpot. One pot dinners are my jam because I love having minimal dishes to clean! This peanut chicken recipe is also one of my favorites because of how insanely flavorful it is. 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 this Crockpot peanut chicken recipe is!
What’s in Crockpot peanut chicken?
This easy recipe calls for simple, but bold ingredients. Here are just a few that make the biggest impact with flavor:
- Soy Sauce: You can also use tamari or coconut aminos if preferred. Usually, I like to use a low sodium soy sauce to cut back on the salty flavor.
- Peanut Butter: I personally like to use smooth peanut butter to avoid any crunchy peanuts.
- Coconut Milk: You’ll need the kind that comes in a can, not a bottle! You can typically find it in the Asian aisle of your local grocery store.
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How to Store and Reheat
You can store leftover peanut chicken in the fridge for about 3-4 days. Just be sure to keep it in an airtight container. 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 peanut 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.
Notes and Tips
- The amount of red chili paste will add a nice tangy flavor to the sauce. If you prefer it less spicy, only add 1 teaspoon.
- Want it more spicy? Toss in some fresh red chilies!
- Don’t cook this slow cooker peanut chicken on high if it’s not absolutely necessary. The coconut milk might curdle when it the temperature gets too high.
Top Reader Review
“Wonderfully full of flavor!” – Geno
Crockpot Peanut Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite size pieces
- 1 red bell pepper cut into ½ inch cubes
For the Sauce:
- 14 ounces coconut milk 1 can
- 1 tablespoon red curry paste note 1
- 4 tablespoons peanut butter
- 3 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons minced or grated ginger
- 2 garlic cloves 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 peanut butter, 3 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 tablespoons minced or grated ginger, 2 garlic cloves, 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
- Note 1: This amount will add a nice tanginess to the sauce. If you don’t like that, add only 1 teaspoon.
- Note 2: Don´t cook on high if it is not absolutely necessary. The coconut milk might curdle when it gets too high. This is only an aesthetic problem, it doesn´t change the taste or quality of the dish.
Wonderfully full of flavor!
Thanks for stopping by, Geno!