Description
Creamy, savory-sweet Thai Peanut Chicken made hands-off in the crockpot—peanut butter, soy, honey, and rice vinegar. Perfect over rice with chili and cilantro.
Ingredients
Scale
- Boneless skinless chicken breasts 4
- Peanut butter 1 cup
- Soy sauce ½ cup
- Honey ¼ cup
- Rice vinegar 1 tbsp
- Garlic powder 1 tsp
- Chopped chilies optional, to garnish
- Fresh cilantro chopped, to garnish
Instructions
- Whisk peanut butter, soy sauce, honey, rice vinegar, and garlic powder until smooth.
- Place chicken in the crockpot and pour the peanut sauce over.
- Cook on Low 3–4 hours until the chicken reaches 165°F and is very tender.
- Slice or shred. Garnish with chilies and cilantro. Serve with rice.
Notes
- Natural peanut butter may be thicker—loosen with a splash of warm water or broth.
- Use low-sodium soy to control salt; add lime juice at the end for brightness.
- Stir in steamed broccoli or snap peas at the finish for a full bowl.
- Tamari keeps it gluten-free; adjust honey down slightly if using coconut aminos.
- Prep Time: 5 Minutes
- Cook Time: 3–4 hours (Low)
- Category: Chicken
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 540Kcal
- Fat: 34g
- Carbohydrates: 20g
- Protein: 32g
Keywords: Calories ~540 • Protein ~32 g • Carbs ~20 g • Fat ~34 g