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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