Crock Pot Spicy Peanut Chicken

Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

I modified a stove top version found in "The All New Good Housekeeping Cookbook". This is a real comfort food staple in our house and a great smell to come home too. I serve it over basmatti rice with some Nann bread from the market.

Ingredients Nutrition


  1. Put all ingredients except the chicken into a slow cooker. Stir to combine.
  2. Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).
Most Helpful

I modified the crockpot version back to stovetop! Added some extras like soy sauce, fish sauce, fresh cilantro and dry roasted peanuts on top. I also used brown sugar rather than white. And rather than using olive oil to saute the chicken, onion and garlic in, I used aromatic coconut oil and then a couple tablespoons of coconut milk for thickener. There's nothing quite like the Thai combination of peanut, coconut and cilantro!

doctorlyon February 05, 2008

Easy. Quick. Delicious. I came home from work, dinner was ready, the house smelled fantastic. Five stars! All I did was throw some brown rice in a pot, and add 1/2 bag of frozen spinach during the last 10 minutes or so of cooking. Yum!

jenna sais quoi December 19, 2007

I would give this five just for the ease of making, throw it all together and forget about it while it cooks. The end result, scrummy, the flavour that developes is great. My hubby thought it was delicious and my son had three helpings (piggy boy) he loves anything with peanut butter that has some kick to it as well. I did add the 2 teaspoons of sugar and would agree it makes the taste perfect. I didn't add it until the end just to see if it was required, much preferred final taste test with added sugar. I used smooth peanut butter, just personal preference. I served as suggested over Basmati rice, great recipe will be making again, and probably soon if my hubby and son have it their way. Thanks for sharing.

The Flying Chef December 12, 2007