Crockpot Thai Peanut Chicken
I first made this Crockpot Thai Peanut Chicken on a hectic weeknight and it immediately became my go-to for easy, flavor-packed dinners. Tender shredded chicken slow-cooked in a creamy peanut-coconut sauce—sweet, salty, tangy, and just a touch of heat—makes it a comfort meal that feels a little special without any fuss. If you like make-ahead dinners or need something that pleases picky eaters and spice-lovers alike, this recipe hits the sweet spot. For adaptations and similar slow-cooked peanut-chicken ideas, see this take on slow-cooked Thai peanut chicken: slow-cooked Thai peanut chicken variations.
Reasons to try it
This dish is perfect when you want maximum flavor with minimal hands-on time. A few things that make it worth adding to your rotation:
- Effortless: dump ingredients, set the slow cooker, and forget it.
- Crowd-pleasing: creamy peanut sauce appeals to kids and adults.
- Versatile: serves over rice, noodles, or wrapped in lettuce for low-carb meals.
- Budget-friendly: simple pantry staples stretch well across multiple servings.
“Comforting, rich peanut sauce with just enough citrus brightness — this slow-cooker version is my weeknight miracle.” — a regular at my dinner table
For a different family-friendly spin on Thai peanut chicken, check out this family-style version: family-friendly Thai peanut chicken.
How this recipe comes together
Step-by-step overview:
- Place boneless chicken breasts in the slow cooker.
- Whisk peanut butter, coconut milk, soy sauce, brown sugar, lime, sesame oil, ginger, garlic, and red pepper flakes until smooth.
- Pour the sauce over the chicken and cook low and slow until the meat is fall-apart tender.
- Shred the chicken right in the crockpot and stir so every bite is coated in sauce.
- Serve over rice or noodles and top with chopped peanuts and cilantro.
This quick roadmap helps you scan the process before you dive into ingredients and full directions.
What you’ll need
- 1.5 pounds chicken breast (boneless, skinless) — chicken thighs also work if you want juicier meat.
- 1 cup peanut butter (creamy recommended; natural varieties may separate)
- 1 cup coconut milk (full-fat gives a richer sauce)
- 1/4 cup soy sauce (use low-sodium if you prefer less salt)
- 3 tablespoons brown sugar (or coconut sugar for a less refined option)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger in a pinch)
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional — increase for more heat)
- Chopped peanuts and fresh cilantro for garnish
Substitutions/notes: swap peanut butter for almond or sunflower seed butter to avoid peanut allergies; use tamari for a gluten-free soy substitute. For a lighter sauce, use light coconut milk but expect a thinner texture. For more ideas using Thai-peanut flavors, try this Thai peanut chicken salad inspiration: Thai peanut chicken salad ideas.
How to prepare it
- Pat chicken breasts dry and lay them in the bottom of the slow cooker.
- In a medium bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth.
- Pour the mixed sauce evenly over the chicken.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the lid, shred the chicken with two forks inside the crockpot, and stir well to coat with sauce.
- Taste and adjust: add more lime for brightness, more soy for salt, or a splash of water if the sauce is too thick.
If you want a reference for technique or an alternate seasoning approach, see this classic method: classic Thai peanut chicken method.
Best ways to enjoy it
- Serve over steamed jasmine rice or brown rice for an easy weeknight plate.
- Toss with rice noodles or soba for a saucier noodle bowl.
- Pile into warm tortillas or lettuce leaves for handheld wraps.
- Add pickled vegetables (carrots, cucumber) and a squeeze of lime to cut the richness.
- Garnish with chopped roasted peanuts, sliced scallions, and cilantro for texture and freshness.
Pair with simple sides like steamed broccoli, snap peas, or a crunchy Asian slaw. For complementary crockpot side ideas, try pairing with recommended sides from the best crockpot sides guide: best crockpot sides.
How to store & freeze
- Refrigerating: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat or microwave in short bursts, stirring to heat evenly.
- Freezing: Place cooled chicken and sauce in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tips: Add a splash of water or coconut milk when reheating to loosen the sauce. Reheat to an internal temperature of 165°F before serving.
- Food safety: Never leave cooked chicken out at room temperature for more than 2 hours. When reheating from frozen, fully defrost first for even reheating.
Pro chef tips
- Use creamy peanut butter for the silkiest sauce; natural (oil-separated) nut butter can be blended, but you may need to whisk vigorously.
- For deeper flavor, brown the chicken briefly in a hot skillet before adding to the crockpot—this adds Maillard flavor but is optional.
- If the sauce is too thin after shredding, thicken it by stirring 1 tablespoon cornstarch into 2 tablespoons cold water and adding to the crockpot. Cook on high for 10–15 minutes.
- Add vegetables (bell peppers, carrots, or snap peas) in the last 60–90 minutes so they stay crisp-tender.
- If using frozen chicken breasts, add 30–60 minutes to cooking time and ensure the internal temp reaches 165°F.
Creative twists
- Spicy Thai: Stir in 1–2 tablespoons sriracha or Thai red curry paste for more heat and complexity.
- Low-carb: Serve over cauliflower rice or shredded cabbage to reduce carbs.
- Vegetarian: Replace chicken with firm tofu or tempeh; cook on low for 2–3 hours (tofu needs less time).
- Crunchy bowl: Top with toasted cashews, shredded carrots, and fried shallots for texture contrast.
- Meal-prep bowls: Portion with rice and steamed greens into containers for quick lunches.
Your questions answered
Q: How long does this take to prep and cook?
A: Active prep is about 10–15 minutes (mostly whisking the sauce). Cook time is 6–8 hours on low or 3–4 hours on high.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier. Reduce high-cook time slightly if they’re small, but they’re safe to cook the same as breasts.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool completely, freeze in portions for up to 3 months, and thaw overnight before reheating.
Q: I have a peanut allergy — what can I use instead?
A: Substitute sunflower seed butter or almond butter (if no tree-nut allergy). Taste and adjust sweet/salty balance after swapping.
Q: How do I thicken the sauce if it’s too thin after cooking?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot. Turn to high and cook 10–15 minutes until it thickens.
Conclusion
This Crockpot Thai Peanut Chicken is a dependable, flavorful recipe that works for busy weeknights and casual dinner parties alike. For another easy slow-cooker take and slightly different proportions, see this Slow Cooker Thai Peanut Chicken recipe for comparison: Slow Cooker Thai Peanut Chicken recipe. If you want an alternative step-by-step tutorial with tweaks and serving ideas, try this Easy Slow Cooker Thai Peanut Chicken guide: Easy Slow Cooker Thai Peanut Chicken Recipe.
Crockpot Thai Peanut Chicken
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts Chicken thighs also work if you want juicier meat.
- 1 cup peanut butter Creamy recommended; natural varieties may separate.
- 1 cup coconut milk Full-fat gives a richer sauce.
- 1/4 cup soy sauce Use low-sodium if you prefer less salt.
- 3 tablespoons brown sugar Coconut sugar can be used for a less refined option.
- 2 tablespoons lime juice About 1 lime.
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger Or 1 teaspoon ground ginger in a pinch.
- 2 cloves garlic Minced.
- 1/2 teaspoon red pepper flakes Optional; increase for more heat.
Garnish
- Chopped peanuts For garnish.
- Fresh cilantro For garnish.
Instructions
Preparation
- Pat chicken breasts dry and lay them in the bottom of the slow cooker.
- In a medium bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth.
- Pour the mixed sauce evenly over the chicken.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
Serving
- Remove the lid, shred the chicken with two forks inside the crockpot, and stir well to coat with sauce.
- Serve over rice or noodles and top with chopped peanuts and cilantro.
