If you’re craving the rich, nutty flavor of Thai cuisine without hovering over a stove, this Thai Peanut Chicken Crockpot recipe is your new weeknight favorite.
It’s a delicious mix of creamy peanut sauce, tender chicken, and coconut milk that simmers to perfection in your slow cooker. Plus, it’s highly adaptable and perfect for meal prep.
Want more slow cooker chicken dinners? This one pairs wonderfully with other cozy options like crockpot chicken and gravy, especially when you want to switch up flavors through the week.
The beauty of this recipe? It captures the complexity of Thai cooking while staying super approachable. Using just a handful of pantry staples, you’ll create a dish that feels straight out of a takeout box, only healthier and more customizable.
Also consider trying dishes like slow cooker Mongolian beef if you want to explore other Asian-inspired slow cooker meals!
Why You’ll Love This Thai Peanut Chicken Crockpot Recipe
This Thai Peanut Chicken Crockpot is more than just another slow cooker meal, it’s a game-changer for weeknight dinners. Here’s why you’ll want to put it on repeat:
- Hands-off cooking: Let the crockpot do the work while you handle everything else.
- Big, bold Thai flavor: From creamy peanut butter to zesty lime juice, every bite is a balance of savory, sweet, tangy, and just a hint of spice.
- Versatile serving options: Serve it with rice, noodles, or in lettuce wraps.
- Great for meal prep: Keeps well in the fridge or freezer, perfect for leftovers or lunches.
- Kid-friendly yet customizable: Keep it mild or spice it up with sriracha or red pepper flakes.
- Naturally dairy-free and easy to make gluten-free or low carb.
If you love hearty, flavorful meals like crockpot creamy broccoli cheddar chicken or sticky chicken bowls, this one will definitely be a hit.
Ingredients Needed For Thai Peanut Chicken Crockpot
- 1.5 lbs boneless, skinless chicken breasts or thighs
- ½ cup chicken broth
- 1 cup unsweetened coconut milk
- ½ cup natural peanut butter (chunky or creamy)
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 3 tbsp honey or brown sugar
- 1 tbsp fish sauce (optional)
- ½ tsp red pepper flakes or sriracha
- 4 cloves garlic, minced
- Chopped peanuts and fresh cilantro (for garnish)
How To Make Thai Peanut Chicken Crockpot
- Prep the Chicken
- Place chicken in the bottom of the slow cooker.
- Season with salt and pepper.
- Add chicken broth.
- Cook the Chicken
- Set to LOW and cook 4–6 hours until fall-apart tender.
- Make the Sauce
- In a separate bowl, whisk:
- Coconut milk, peanut butter, garlic, soy sauce, lime juice, vinegar, honey, fish sauce, red pepper.
- In a separate bowl, whisk:
- Shred & Combine
- Remove chicken, shred it, discard liquid, and return to pot.
- Pour sauce over and stir.
- Final Heat
- Cook on LOW for another 30–60 minutes until heated through.
- Serve & Garnish
- Serve over rice, rice noodles, or lettuce wraps.
- Top with crushed peanuts and cilantro.
Customization Tips
- Make it vegan: Use tofu + plant-based fish sauce alternative.
- Low carb: Serve over cauliflower rice.
- Nut allergy?: Substitute with sunflower seed butter or almond butter.
- Extra spicy: Add more sriracha or a splash of hot oil.
Looking for other saucy chicken options? Don’t miss the sticky chicken bowls for a flavorful twist.
Serving Suggestions
- Steamed jasmine rice or brown rice
- Rice noodles or soba noodles
- Fresh lettuce wraps
- Cucumber salad or chicken with buttered noodles as a mild side
Storage & Reheating
- Store in an airtight container for 3–4 days.
- Freeze for up to 3 months.
- Reheat slowly over the stove with a splash of broth or coconut milk to avoid drying.
Mistakes to Avoid
- Adding sauce too early (it can scorch)
- Using sweetened peanut butter
- Forgetting to shake the coconut milk can
- Overcooking the chicken (check your slow cooker heat level)
FAQs About Thai Peanut Chicken Crockpot
Can I use frozen chicken?
It’s not recommended. For food safety, thaw your chicken first.
Can I make it without coconut milk?
Yes, but the texture and taste will change. Try using unsweetened Greek yogurt or almond milk as a base, though they won’t offer the same richness found in coconut milk.
Can I use crunchy peanut butter?
Absolutely! It adds a nice texture.
How do I avoid burning the sauce?
Add the sauce after the chicken is cooked. If your slow cooker runs hot, reduce time accordingly.
What can I serve with it?
Lettuce wraps, steamed rice, cucumber salad, or a side of buttered noodles all work beautifully.
Final Thoughts
This Thai Peanut Chicken Crockpot recipe is your perfect blend of flavor, convenience, and comfort. Whether you’re feeding a family or meal prepping for the week, it’s one of those dishes that never disappoints.
Don’t forget to explore similar recipes across the site, there’s something for every flavor mood!
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Thai Peanut Chicken Crockpot Recipe (Slow Cooker Comfort Food)
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Description
Creamy, savory, and mildly spicy, this Thai Peanut Chicken Crockpot recipe combines tender slow-cooked chicken with a rich peanut sauce, perfect over rice or noodles for a satisfying weeknight meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
0.5 cup chicken broth
1 cup unsweetened coconut milk (full-fat recommended)
0.5 cup natural peanut butter (chunky or creamy)
4 cloves garlic, minced
3 tablespoons honey or brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon fish sauce (optional but recommended)
0.5 teaspoon red pepper flakes or sriracha
Salt and black pepper, to taste
Chopped peanuts, for garnish
Fresh cilantro, for garnish
Cooked rice, rice noodles, or lettuce leaves, for serving
Instructions
Place chicken in the bottom of the crockpot and season with salt and pepper
Pour in the chicken broth
Cover and cook on LOW for 4 to 6 hours or until the chicken is fall-apart tender
Remove chicken and shred with two forks, then discard the cooking liquid
In a bowl, whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice vinegar, fish sauce, and red pepper flakes until smooth
Return shredded chicken to the crockpot and pour the sauce over
Stir well to coat all the chicken with the sauce
Cover again and cook on LOW for 30 to 60 minutes, until heated through and thickened
Serve hot over rice or noodles, or in lettuce wraps
Top with chopped peanuts and cilantro before serving
Notes
Adjust spice level by adding more or less red pepper flakes or sriracha
Make it gluten-free by using tamari instead of soy sauce
Can be frozen in an airtight container for up to 3 months
For extra richness, stir in a tablespoon of sesame oil before serving
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 396
- Sugar: 13g
- Sodium: 674mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 73mg
Keywords: Thai Peanut Chicken Crockpot, Slow Cooker Thai Chicken, Crockpot Peanut Chicken