Crockpot Peanut Chicken Recipe

There’s really nothing easier than a dump and go Crockpot recipe, and this slow cooker peanut chicken is exactly that. Everything is cooked to tender perfection right in the Crockpot. One pot dinners are my jam because I love having minimal dishes to clean! This peanut chicken recipe is also one of my favorites because of how insanely flavorful it is. Soy sauce, peanut butter, red curry paste, coconut milk and more give the sauce a creamy consistency and mouthwatering flavor. I’m pretty obsessed with just how easy this Crockpot peanut chicken recipe is!

What’s in Crockpot peanut chicken?

This easy recipe calls for simple, but bold ingredients. Here are just a few that make the biggest impact with flavor:

Soy Sauce: You can also use tamari or coconut aminos if preferred. Usually, I like to use a low sodium soy sauce to cut back on the salty flavor. Peanut Butter: I personally like to use smooth peanut butter to avoid any crunchy peanuts. Coconut Milk: You’ll need the kind that comes in a can, not a bottle! You can typically find it in the Asian aisle of your local grocery store.

How to Store and Reheat

You can store leftover peanut chicken in the fridge for about 3-4 days. Just be sure to keep it in an airtight container. When you’re ready to reheat it, the microwave does the job just fine! Simply zap it for 30 seconds at a time and stir each time it stops until warmed all the way through.

How to Freeze

Let the peanut chicken fully cool to room temperature before freezing in an airtight container for up to 3 months. When you’re ready to reheat, let everything defrost in the fridge for a few hours.

Notes and Tips

The amount of red chili paste will add a nice tangy flavor to the sauce. If you prefer it less spicy, only add 1 teaspoon. Want it more spicy? Toss in some fresh red chilies! Don’t cook this slow cooker peanut chicken on high if it’s not absolutely necessary. The coconut milk might curdle when it the temperature gets too high.