Thai Peanut Chicken / Crock Pot

Cassie *


This is a delicious recipe that I tried from my TOH Slow Cooker Recipe Cards book...we loved it...I added some red pepper flakes and a bit more coconut milk than the recipe called using my crock pot when its too hot to turn the oven on...enjoy!

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★★★★★ 1 vote
20 Min
4 Hr
Slow Cooker Crock Pot


1 c
boneless, skinless chicken thighs - about 2 pounds
3/4 c
creamy peanut butter
1/2 c
orange juice
1/4 c
orange marmalade
2 Tbsp
sesame oil
2 Tbsp
soy sauce
2 Tbsp
teriaki sauce
2 Tbsp
hoisen sauce
1 - 13.66 oz
light coconut milk, divided - i used a little more
1 c
uncooked basmati rice
3/4 c
1/2 c
chopped salted peanuts


1Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker.
In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and 3/4 cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai