Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
Instructions
- Step 1: Place chicken thighs in the bottom of a slow cooker.
- Step 2: In a medium bowl, whisk together chicken broth, peanut butter, soy sauce, honey, rice vinegar, garlic, and ginger.
- Step 3: Pour the peanut sauce mixture over the chicken thighs in the slow cooker.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken with two forks directly in the slow cooker. Stir to combine shredded chicken with the peanut sauce.
- Step 6: Serve over rice or noodles. Garnish with chopped peanuts, green onions, and cilantro, if desired.
Notes
- For easy meal prep, double the sauce and freeze half for future Thai Peanut Chicken!
- Reheat leftovers gently on the stovetop with a splash of water or broth to keep the chicken moist.
- Serve this flavorful chicken over cauliflower rice for a delicious low-carb option.
- Don't be shy with the garnishes – a squeeze of lime juice brightens the peanut sauce beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American