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Thai Peanut Chicken Crockpot Recipe

A rich vegan crockpot meal featuring plant-based chicken simmered in a creamy Thai-style peanut sauce for deep, cozy flavor.

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken chunks: 350 g
  • Natural peanut butter: ⅓ cup 80 g
  • Coconut milk: 1 cup 240 ml
  • Soy sauce: 3 tablespoons
  • Red curry paste vegan: 1 tablespoon
  • Maple syrup or brown sugar: 1 tablespoon
  • Garlic minced: 3 cloves
  • Ginger grated: 1 tablespoon
  • Lime juice: 1 tablespoon
  • Cornflour: 1 tablespoon
  • Water: 2 tablespoons
  • Chili flakes: ¼ teaspoon
  • Salt: ½ teaspoon
  • Fresh coriander chopped: 2 tablespoons

Method
 

  1. Add plant-based chicken evenly into the crockpot.
  2. Whisk peanut butter, coconut milk, soy sauce, curry paste, syrup, garlic, ginger, lime juice, salt, and chili flakes.
  3. Pour sauce over chicken and stir gently.
  4. Cover and cook on low for 3 hours.
  5. Mix cornflour with water and stir into crockpot.
  6. Cook uncovered for 10 minutes until sauce thickens.
  7. Garnish with fresh coriander and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 18 g
  • Saturated Fat: 6 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 28 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Iron: 22%
  • Magnesium: 20%
  • Phosphorus: 26%
  • Zinc: 18%

Additional Notes / Tips

  • Serve with jasmine rice or rice noodles.
  • Add bell peppers for color and crunch.
  • Leftovers taste better, like confidence after rest.