Description

Rich, creamy, and bursting with bold Thai flavors—this “dump-and-go” slow cooker recipe combines tender shredded chicken with a luscious peanut sauce, perfectly suited for busy weeknights or cozy meal prep.

Ingredients

1½–2 lb (700–900 g) boneless, skinless chicken thighs or breasts

1 cup natural creamy peanut butter (unsweetened)

½ cup low-sodium soy sauce

¼ cup honey or brown sugar

2–3 Tbsp rice vinegar or lime juice

1 Tbsp sesame oil (optional, for deeper flavor)

1 Tbsp freshly grated ginger

3 garlic cloves, minced

1–2 tsp red chili flakes or Sriracha (adjust heat to taste)

1 cup canned coconut milk (optional, for extra creaminess)

½ cup water or chicken broth (to thin the sauce)

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Instructions

In a mixing bowl, whisk together peanut butter, soy sauce, honey (or brown sugar), rice vinegar (or lime juice), sesame oil (if using), grated ginger, minced garlic, chili flakes (or Sriracha), coconut milk (if using), and water or chicken broth.

Place the chicken in the slow cooker and pour the sauce over it, ensuring even coating.

Cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds with a fork.

Shred the chicken directly in the slow cooker using two forks, stirring until everything is well coated in sauce.

Garnish with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot.

Prep Time: 10 minutes
Cook Time: 5–6 hours (Low) or 2.5–3.5 hours (High)
Category: Main Course