Thai Peanut Chicken

Cook time





  • 1 small capsicum, sliced
  • 1 small yellow capsicum, sliced
  • 1 onion, chopped
  • 1kg skinless chicken breasts
  • 1/2 cup chunky or crunchy peanut butter
  • 1 tablespoon lime juice
  • 1/2 cup chicken stock
  • 2 tablespoons of honey
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 1 small piece fresh ginger, minced
  • 1/2 teaspoon crushed red chilli flakes
  • Soaked rice noodles, to serve
  • 1/4 cup crushed peanuts for topping
  • 1/2 cup bean sprouts
  • 1 bunch garlic chives, sliced into 8cm lengths


  • Step 1Add capsicum and onion to the Crock-Pot, then top with chicken breasts.
  • Step 2In a food processor, combine peanut butter, lime juice, chicken stock, honey and soy sauce until smooth and creamy.
  • Step 3Pour into the Crock-Pot over chicken and vegetables.
  • Step 4Add garlic, fresh ginger and red chilli flakes.
  • Step 5Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Step 6Remove chicken from Crock-Pot and dice or shred. Return to Crock-Pot and mix well with sauce.
  • Step 7Serve over rice or noodles, or in lettuce wraps. Top with crushed peanuts, bean sprouts and garlic chives!
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    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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