Use your crockpot or slow cooker to effortlessly make this rich and creamy Thai Peanut Chicken for weeknight dinner! It takes just 15 minutes to prep and doesn't dirty any other dishes (yay!). Serve it with rice, noodles, or cauliflower rice to get another veggie in. And it freezes well, which means it's great for meal prep!
Add the coconut milk, peanut butter, tamari sauce, rice vinegar, coconut sugar, fish sauce, toasted sesame oil, garlic, ginger, crushed red pepper flakes, and salt to a slow cooker. Whisk together to combine. Stir in the chicken, red bell pepper, and onion.
Cover the slow cooker. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours.
Stir in the lime juice. Serve.
Notes
Nutrition Information: The nutritional information for this recipe was calculated without the optional garnish ideas and optional serving suggestions.
Gluten Free: This dish is gluten free if you use tamari sauce instead of soy sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Thai peanut chicken reheats well in the microwave or on the stovetop.
Freezing: Once it’s cooled to room temperature, transfer Thai peanut chicken to freezer-safe containers, cover them, label with the date and contents, and freeze for up to 3 months.