Chicken · dinner

Thai Peanut Chicken

Do you all have a recipe that you go to over and over again when you need something easy to feed a crowd? This Thai Peanut Chicken is mine. I make it for our family, for our co-workers, as a freezer meal to give when people have a baby… And generally without fail, I’m asked for the recipe.

Ryan and I were away in Dallas for work all last week. We got home at 1:30 yesterday afternoon. I baked a “purple” layer cake and a dozen cupcakes for a neighbor’s 3-year old birthday party that was today. And then tonight we hosted a group of seven students leaders in our ministry for dinner, plus two of our co-workers and our family of six. So an easy meal was necessary, and I had a dairy allergy to work around. This Thai Peanut Chicken was the first to come to mind. And guess what? Someone asked for the recipe. 😉

Because it was a crazy night, I didn’t have time to take set a stage and take good photos. You’ll have to trust me that this crockpot full of chicken is yummy, even if the photo doesn’t make you salivate. The cupcakes I served for dessert will make you salivate when I get around to posting them…

And the list of ingredients will make you think I’m out of my mind for sharing this recipe. But it works, I promise. I know this is a pretty chill month with lots of downtime, so you probably won’t have a need for an easy dinner… yeah right!! Put this in the crockpot, do some Christmas shopping or decorating, and come back a few hours later to enjoy. I serve it over rice and top it with peanuts. Tonight we also had roasted broccoli, mango and kiwi on the side.

Thai Peanut Chicken

Thai Peanut Chicken

Course Dinner


  • 3 boneless, skinless chicken breasts
  • 3/4 cup medium salsa
  • 1/3 cup creamy peanut butter
  • 2 tbsp lime juice
  • 1 tbsp soy sauce or liquid aminos (gluten-free)
  • 1 tbsp brown sugar
  • ½ tsp minced garlic
  • 1 tsp grated fresh ginger root (or 1 tsp. ground ginger)
  • 1/3 cup coconut milk
  • cilantro optional, for garnish
  • peanuts optional, for garnish


  1. Place chicken breasts in a crockpot. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce/liquid aminos, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours. 

  2. Shred the chicken inside the crockpot using two forks. Add the coconut milk, stir in, and turn to warm setting for 15-20 minutes prior to serving.

  3. Serve over rice (or noodles), and top with cilantro and peanuts.


Source: Slightly adapted from Mmm...Cafe

6 thoughts on “Thai Peanut Chicken

  1. Hi Jenny! I tried this for dinner with a family of 5 staying with us during the week of Christmas. It was a huge hit! I loved having it ready in the crock pot at dinnertime. I added extra PB and ginger because I love both of those, and less salsa because we can’t get salsa here and I had only one small jar left! Normally I wouldn’t think to put tomato-y stuff with nutty stuff, but it worked great! We will definitely be doing this one again.

    1. Kara, I’m so glad you could make this. Maybe we can visit and bring you salsa… dreaming here. But would seriously love to bring hugs and salsa. And I know, it’s such a weird combination. I remember the first time I made this, I was sure it would be terrible. But it’s so good!

  2. Thank you for introducing us to this delicious dish and for bringing it to us for dinner! And thank yo utoo for making the purple cake and cupcakes for the birthday party that were also soooo good 🙂

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