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Thai Peanut Chicken Crockpot Recipe

A rich, creamy, plant-based Thai peanut “chicken” simmered in a crockpot with coconut milk, spices, and veggies for an effortless protein-packed dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Main
  • Vegan chicken strips soy or wheat-based – 2 cups
  • Coconut milk – 1 cup
  • Peanut butter – 3 tbsp
  • Onion – 1 medium chopped
  • Carrot – 1 medium sliced
  • Bell pepper – 1 cup diced
  • Garlic – 1 tbsp minced
  • Ginger – 1 tsp grated
Seasoning & Sauce
  • Soy sauce – 1 tbsp
  • Lime juice – 1 tbsp
  • Maple syrup – 1 tbsp
  • Chili flakes – ½ tsp
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Method
 

  1. Place vegan chicken, onion, carrot, and bell pepper into the crockpot.
  2. Add garlic and ginger for extra aroma.
  3. Whisk coconut milk, peanut butter, soy sauce, lime juice, maple syrup, chili flakes, salt, and pepper in a bowl.
  4. Pour the sauce mix into the crockpot.
  5. Stir to coat everything evenly.
  6. Cook on LOW for 4 hours.
  7. Stir once halfway through.
  8. Adjust seasoning if needed.
  9. Serve with rice, noodles, or quinoa.

Notes

Nutritional Information (Per Serving)

  • Calories: 310
  • Total Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Protein: 17 g

Vitamins & Minerals (Per Serving)

(max 5)
  • Iron: 18%
  • Vitamin C: 20%
  • Magnesium: 15%
  • Potassium: 19%
  • Folate: 12%

Additional Notes / Tips

  • Add more chili flakes if you want “I’m spicy and I know it” energy.
  • Swap peanut butter with almond butter for a twist.
  • Add fresh basil for fragrance and drama.
  • A squeeze of lime before serving boosts brightness instantly.