Crockpot Thai Peanut Chicken is the ultimate answer to those nights when you crave exotic flavors but want a meal that’s as easy as it is impressive. Succulent chicken simmers slowly in a creamy, nutty, and slightly spicy peanut sauce that fills your kitchen with mouthwatering aromas. The best part? The slow cooker does all the heavy lifting, and you wind up with a dish that’s both comforting and exciting—perfect for sharing with family or friends, or simply treating yourself to a weeknight upgrade.
Ingredients You’ll Need
You’ll love how straightforward these ingredients are, and each one plays a starring role in creating the signature taste and texture of Crockpot Thai Peanut Chicken. From the creamy richness of coconut milk to the zingy kick of ginger and lime, every element brings something special to the table.
- Boneless skinless chicken breasts or thighs (1 1/2 pounds): Choose breasts for leaner meat or thighs for extra juiciness—either way, the chicken soaks up the incredible sauce.
- Canned full-fat coconut milk (1 cup): This adds a luscious, creamy base that makes the peanut sauce silky and decadent.
- Natural peanut butter (1/3 cup): Peanut butter gives the sauce its unmistakable depth and nutty flavor; natural types blend best.
- Low-sodium soy sauce (1/4 cup): Provides essential umami and helps balance the sweetness and richness in the dish.
- Honey or brown sugar (2 tablespoons): Just enough sweetness to bring out the flavors and round out the savory notes.
- Rice vinegar (1 tablespoon): This splash of acidity brightens and balances the sauce.
- Lime juice (1 tablespoon): Fresh lime juice adds a burst of citrus to lift the whole dish.
- Fresh ginger, minced (2 teaspoons): Ginger infuses the sauce with warmth and a hint of spice.
- Garlic, minced (3 cloves): Essential for depth and that classic Thai aroma.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who like a little heat, this is your ticket.
- Chopped peanuts (1/4 cup, for garnish): Adds a satisfying crunch and extra peanut punch on top.
- Chopped cilantro, green onions, and lime wedges (optional for serving): These finish the dish with color, freshness, and a final hit of flavor.
How to Make Crockpot Thai Peanut Chicken
Step 1: Whisk Together the Sauce
Start by grabbing a medium mixing bowl and whisking together the coconut milk, natural peanut butter, soy sauce, honey (or brown sugar), rice vinegar, lime juice, minced ginger, garlic, and crushed red pepper flakes (if using). The goal is to get a smooth, creamy sauce with no lumps of peanut butter—take your time, and it’ll all come together beautifully.
Step 2: Layer the Chicken
Place your chicken breasts or thighs in the bottom of your slow cooker. Arrange them in a single, even layer so that every piece will get bathed in that luscious sauce as it cooks.
Step 3: Pour Over the Sauce
Pour your prepared peanut sauce over the chicken, making sure every piece is well coated. Use a spatula to spread the sauce evenly if needed. This is where the magic begins!
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to low for 5–6 hours, or high for 2 1/2–3 hours. As the Crockpot Thai Peanut Chicken simmers, the chicken becomes tender and soaks up all the wonderful flavors from the sauce.
Step 5: Shred or Slice, Then Stir
Once the chicken is cooked through and tender, remove it from the crockpot. Shred it with two forks or slice it, depending on your texture preference, then return the chicken to the sauce. Stir well so every bite is coated in that creamy, peanutty goodness.
Step 6: Serve and Garnish
Spoon the Crockpot Thai Peanut Chicken over rice, noodles, or steamed veggies. Don’t forget those finishing touches—sprinkle with chopped peanuts, cilantro, green onions, and squeeze a fresh lime wedge over the top for a final burst of flavor.
How to Serve Crockpot Thai Peanut Chicken
Garnishes
A sprinkle of chopped peanuts provides irresistible crunch, while a shower of fresh cilantro and green onions adds brightness and color. Lime wedges on the side let everyone squeeze just the right amount of tangy citrus over their portion, really bringing all those Thai-inspired flavors to life.
Side Dishes
Crockpot Thai Peanut Chicken shines when paired with fluffy jasmine rice or tender rice noodles that soak up every drop of sauce. For a lighter option, serve alongside steamed broccoli, snap peas, or a crisp cucumber salad—the fresh veggies balance the richness of the peanut sauce beautifully.
Creative Ways to Present
Looking to impress? Try serving the Crockpot Thai Peanut Chicken in lettuce cups for a fun, hand-held appetizer, or pile it high in a grain bowl with an array of colorful veggies for a stunning main course. You can even tuck leftovers into wraps or pita pockets for a Thai-inspired lunch on the go!
Make Ahead and Storage
Storing Leftovers
Let any leftover Crockpot Thai Peanut Chicken cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a fantastic option for meal prep or next-day lunches.
Freezing
This dish freezes like a dream! Portion the cooled chicken and sauce into freezer-safe containers or zip-top bags, label with the date, and freeze for up to 3 months. When you’re ready for a quick and delicious meal, just thaw overnight in the refrigerator.
Reheating
To reheat, simply warm the Crockpot Thai Peanut Chicken gently in a saucepan over medium-low heat, stirring occasionally until hot. If the sauce has thickened in the fridge, add a splash of water or coconut milk to loosen it up. The microwave also works well—just stir halfway through to heat evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are especially juicy and flavorful, and they hold up beautifully in the slow cooker. Using a mix of both is also a great way to satisfy different preferences at the table.
Is Crockpot Thai Peanut Chicken gluten-free?
Yes, it can be! Just swap out the soy sauce for tamari or coconut aminos, and double-check that your other ingredients are certified gluten-free. You’ll still get all the same delicious flavors.
Can I make this dish vegetarian?
Definitely. Substitute the chicken for cubed tofu or even chickpeas, and cook on low for 3–4 hours. The sauce is so flavorful, it pairs wonderfully with plant-based proteins as well.
How can I make the sauce thicker?
If you like a thicker sauce, either remove the slow cooker lid for the last 30 minutes of cooking so some liquid can evaporate, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and let it cook for a few more minutes until thickened.
What type Main Course
Natural peanut butter is ideal here—it blends easily and brings an authentic nutty flavor without extra sugar or additives. Just give it a good stir before measuring to make sure it’s smooth.
Final Thoughts
If you’re looking for a dinner that’s both effortless and bursting with flavor, Crockpot Thai Peanut Chicken is a must-try. It’s a dish that delivers bold, comforting tastes and is sure to earn a spot in your regular recipe rotation. Give it a go and discover just how simple and satisfying homemade Thai-inspired cooking can be!
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Crockpot Thai Peanut Chicken Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Thai Peanut Chicken is a creamy, flavorful slow-cooked dish featuring tender chicken breasts or thighs simmered in a rich Thai-inspired peanut sauce made with coconut milk, natural peanut butter, and fresh aromatics. Perfectly balanced with a hint of sweetness and spice, it’s an easy, fuss-free meal that can be served over rice, noodles, or vegetables and garnished with crunchy peanuts and fresh herbs.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 cup canned coconut milk (full fat)
- 1/3 cup natural peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons fresh ginger (minced)
- 3 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish and Serving
- 1/4 cup chopped peanuts
- Chopped cilantro
- Green onions
- Lime wedges (optional)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the coconut milk, natural peanut butter, low-sodium soy sauce, honey or brown sugar, rice vinegar, lime juice, minced fresh ginger, minced garlic, and crushed red pepper flakes until the mixture is smooth and well combined.
- Add Chicken and Sauce to Crockpot: Place the boneless skinless chicken breasts or thighs in the bottom of the crockpot. Pour the prepared sauce mixture over the chicken, ensuring that each piece is coated evenly with the sauce.
- Cook the Chicken: Cover the crockpot and cook on low heat for 5 to 6 hours or on high heat for 2 1/2 to 3 hours. The chicken should be tender and fully cooked through at the end of this time.
- Shred or Slice Chicken: Once cooked, remove the chicken from the crockpot. Shred it using two forks or slice it into pieces, according to your preference.
- Combine Chicken and Sauce: Return the shredded or sliced chicken to the crockpot and stir to coat it thoroughly in the peanut sauce.
- Serve and Garnish: Serve the Thai Peanut Chicken over jasmine rice, rice noodles, or steamed vegetables. Garnish with chopped peanuts, fresh chopped cilantro, green onions, and lime wedges if desired for added flavor and texture.
Notes
- For a thicker sauce, remove the crockpot lid during the last 30 minutes of cooking or stir in a cornstarch slurry made by mixing 1 tablespoon cornstarch with 2 tablespoons water.
- To make this dish spicier, increase the crushed red pepper flakes or add a dash of sriracha sauce to the peanut sauce.
- This dish pairs wonderfully with jasmine rice or rice noodles to soak up the delicious peanut sauce.
- Use tamari instead of soy sauce to make this dish gluten-free.
- This recipe is dairy-free by default, using coconut milk instead of dairy cream.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
