Name: Crockpot Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Thai-Inspired
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs; 1 cup canned coconut milk (full fat); 1/2 cup natural peanut butter; 1/4 cup low-sodium soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon fresh lime juice; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon crushed red pepper flakes (optional); 1 red bell pepper, sliced; 1 cup shredded carrots; 1/4 cup chopped peanuts; 2 tablespoons chopped fresh cilantro; Cooked jasmine rice (for serving)

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If you’re searching for a true crowd-pleasure that combines hands-off magic with bold, restaurant-style flavor, look no further than Crockpot Thai Peanut Chicken. This dish takes juicy pieces of tender slow-cooked chicken, bathes them in a luxuriously creamy peanut sauce, and finishes everything off with vibrant veggies and crunchy peanuts. It’s surprisingly simple to make, yet tastes like something special you might order for takeout—making it perfect for a cozy weeknight dinner or when you want to impress guests with minimal fuss.

Crockpot Thai Peanut Chicken Recipe - Recipe Image

Ingredients You’ll Need

It only takes a handful of everyday pantry ingredients to create the rich, layered flavors in Crockpot Thai Peanut Chicken. Each element has an important role: creamy coconut milk for silkiness, lively ginger and lime for brightness, and, of course, nutty peanut butter bringing it all together.

Chicken Breasts or Thighs: Choose either for melt-in-your-mouth, protein-packed bites that soak up the sauce beautifully.
Canned Coconut Milk (1 cup): Use full fat for a rich, velvety sauce that clings to every piece of chicken.
Natural Peanut Butter (1/2 cup): The star ingredient—opt for creamy, unsweetened peanut butter for the best texture and flavor.
Low-Sodium Soy Sauce (1/4 cup): Adds essential umami depth without overwhelming saltiness.
Honey (2 tablespoons): Balances the savoriness with a touch of natural sweetness.
Rice Vinegar (1 tablespoon): Provides a gentle tang and brightness to lift the sauce.
Fresh Lime Juice (1 tablespoon): Just-squeezed lime brings fresh, zesty notes.
Garlic (2 cloves, minced): Classic aromatic for warmth and complexity.
Fresh Ginger (1 tablespoon, grated): Lively, peppery heat that pairs perfectly with peanut butter.
Crushed Red Pepper Flakes (1/2 teaspoon, optional): For a customizable kick of heat—add more or less to taste.
Red Bell Pepper (1, sliced): Offers sweet crunch and a pop of gorgeous color.
Shredded Carrots (1 cup): Adds vibrant color, natural sweetness, and the perfect tender-crisp texture.
Chopped Peanuts (1/4 cup, for garnish): Sprinkle on at the end for that signature irresistible crunch.
Chopped Fresh Cilantro (2 tablespoons, for garnish): A burst of freshness and herby finish.
Cooked Jasmine Rice (for serving): Fluffy, fragrant, and the ideal base for soaking up every drop of that savory peanut sauce.

How to Make Crockpot Thai Peanut Chicken

Step 1: Prep the Chicken

Start by placing your chicken breasts or thighs in the bottom of your slow cooker or crockpot. No need to pre-brown or fuss—the slow heat will make them incredibly tender as they cook.

Step 2: Whisk Together the Sauce

In a mixing bowl, vigorously whisk together the coconut milk, natural peanut butter, soy sauce, honey, rice vinegar, fresh lime juice, minced garlic, grated ginger, and (if desired) red pepper flakes. You’ll notice the sauce is thick and deeply aromatic, promising a creamy foundation for your Crockpot Thai Peanut Chicken.

Step 3: Combine Chicken, Sauce, and Veggies

Pour that beautiful, fragrant sauce evenly over your chicken, ensuring it’s fully coated. Scatter the sliced red bell pepper and shredded carrots across the top. These veggies will add color and tender crunch as the dish slowly simmers.

Step 4: Slow Cook to Perfection

Cover the crockpot and set it to low for 6–7 hours, or high for 3–4 hours if you’re short on time. The chicken will gently cook until it’s fall-apart tender, soaking up all the sweet, salty, and tangy flavors from the sauce.

Step 5: Shred and Finish

Once the chicken is fully cooked, carefully remove it from the slow cooker and shred or chop it using two forks. Return it to the pot, giving everything a good stir so each piece is nicely coated in that creamy Thai peanut sauce. Let it warm for a few minutes so the flavors really meld together.

How to Serve Crockpot Thai Peanut Chicken

Garnishes

Once you’ve piled your Crockpot Thai Peanut Chicken over a bed of fluffy jasmine rice, don’t skip the finishing touches! A sprinkle of chopped peanuts adds craveable crunch, while fresh cilantro leaves provide a pop of color and a breezy, herbal aroma. A final squeeze of lime on top never hurts either for that extra zing.

Side Dishes

This dish pairs wonderfully with classic jasmine rice, but don’t feel limited—try it over brown rice, cauliflower rice for a lighter option, or even rice noodles. Fresh-steamed green beans or broccoli add a crisp, green contrast to the saucy, savory chicken, and a simple cucumber salad would offer a cool, refreshing balance.

Creative Ways to Present

Serve Crockpot Thai Peanut Chicken family-style straight from the slow cooker for an easygoing vibe, or try layering it in lettuce cups for a fun, hands-on appetizer. Stuff it into wraps with crunchy slaw for a peanut-y lunch, or top a grain bowl with extra veggies and a drizzle of the rich sauce for an Instagram-ready dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Thai Peanut Chicken keeps beautifully in the refrigerator. Let it cool completely and transfer to an airtight container; it will stay fresh and flavorful for up to four days. The flavors deepen over time, making lunch or next-day dinners even more irresistible.

Freezing

This recipe is freezer-friendly—prepare a double batch if you’d like! Allow your chicken and sauce to cool, then portion into freezer-safe containers or zip-top bags (press out excess air). Freeze for up to three months; thaw overnight in the refrigerator before reheating for the best results.

Reheating

Gently reheat Crockpot Thai Peanut Chicken in a saucepan over low heat, stirring occasionally and adding a splash of coconut milk or water if needed to loosen the sauce. For single servings, the microwave works just fine—cover loosely and heat until piping hot, pausing to stir halfway through.

FAQs

Can I make Crockpot Thai Peanut Chicken with chicken thighs instead of breasts?

Absolutely! Both chicken breasts and thighs work wonderfully. Thighs are often a bit juicier and more forgiving in the slow cooker, but use whichever you prefer or have on hand.

Is there a way to make this recipe vegetarian?

You can easily turn Crockpot Thai Peanut Chicken vegetarian by swapping the chicken for cubes of tofu or hearty chickpeas. Just reduce the overall cooking time, as these alternatives won’t take as long to become tender.

Can I use almond butter instead of peanut butter?

Yes, almond butter is a fantastic substitute if you prefer its flavor or want to change things up. You’ll still get that creamy, nutty sauce that makes this dish so addictive.

How spicy is Crockpot Thai Peanut Chicken?

The heat level is totally up to you. The base recipe is mild, but you can increase the red pepper flakes for more heat, or leave them out for a kid-friendly version. Serve with extra lime or chopped chiles on the side for spice lovers.

What other vegetables can I add?

Feel free to customize! Snap peas, broccoli florets, or baby corn all work beautifully in Crockpot Thai Peanut Chicken. Just add them about halfway through the cooking time so they stay vibrant and crisp-tender.

Final Thoughts

There’s nothing quite like coming home to the aroma of Crockpot Thai Peanut Chicken simmering away and knowing a delicious, comforting meal is ready and waiting. If you haven’t tried it yet, I hope you’ll give this recipe a whirl soon—it’s sure to become a new favorite for busy weeknights and special dinners alike. Enjoy every saucy, peanutty bite!

Crockpot Thai Peanut Chicken Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Thai Peanut Chicken recipe is a flavorful and easy Thai-inspired dish that combines tender chicken with a creamy peanut coconut sauce. Perfect for a busy day, this slow cooker meal is sure to become a family favorite!

Ingredients

Scale

Chicken:

1 1/2 pounds boneless skinless chicken breasts or thighs

Sauce:

1 cup canned coconut milk (full fat)
1/2 cup natural peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional)

Vegetables:

1 red bell pepper, sliced
1 cup shredded carrots

Garnish:

1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Cooked jasmine rice (for serving)

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Instructions

Place the chicken: Put the chicken in the slow cooker.
Prepare the sauce: Combine coconut milk, peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and red pepper flakes. Pour over the chicken.
Add vegetables: Add sliced bell pepper and shredded carrots.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked.
Shred the chicken: Remove, shred or chop the chicken, then return to the slow cooker and mix with the sauce.
Serve: Serve over jasmine rice, and garnish with peanuts and cilantro.