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Crock-Pot Thai Peanut Chicken

Crock-Pot Thai Peanut Chicken
adapted from several recipes using my favorite flavors! Smells so good when you come home after a long day! Love having all of these spice ingredients stocked when fresh isn't available!

Submitted by: Jessica from St. Charles, Illinois
Yield: 4-6


Featured in this Recipe


Sweet Curry


Jar, 1/2 Cup, 2 oz.

Thai Red Curry


Jar, 1/2 Cup, 2.2 oz.
ground ginger powder

Ground Ginger


Jar, 1/2 Cup, 2 oz.

Sweet Basil


Jar, 1/2 Cup, 0.5 oz.

Crushed Red Chiles


Jar, 1/2 Cup, 1.7 oz.


Preparation Instructions:

Mix sauce ingredients together and pour into crock-pot. Add in chicken and vegetables. Stir until everything is coated well. Cook on low 4 hours. Shred chicken if desired. Serve over rice or quinoa. Garnish with cilantro, basil, lime wedges, peanuts/cashews,etc.

Helpful Hints

I try to lighten up things when I can but you can use regular coconut milk. I have also used peanut butter substitutes like Better N Butter to cut calories and fat. Feel free to add in your favorites vegetables. Sometimes I add zucchini and bamboo shoots. If you garnish with dried cilantro, rehydrate it a bt!