Thicken the sauce: In a small bowl, stir together the cornstarch and water to create a slurry. Pour the slurry into the crockpot and stir well. Let the mixture cook for an additional 15–20 minutes on high with the lid off, or until the sauce thickens to your desired consistency. Stir occasionally to prevent sticking at the bottom.
Serve: Spoon the Thai peanut chicken over a bed of steamed rice or cooked rice noodles. Garnish each serving with a sprinkle of chopped fresh cilantro and a handful of chopped peanuts if desired. Serve hot and enjoy the rich, creamy, and nutty flavors.
Tips & Storage
Use chicken thighs for extra tenderness and flavor; breasts offer a leaner option.
For a spicier kick, increase the red pepper flakes or add a squeeze of Sriracha before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
This dish also freezes well—cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.
