Let your slow cooker do the work with this Crockpot Thai Peanut Chicken! It’s a creamy, flavorful dish packed with tender chicken, rich peanut sauce, and vibrant Thai-inspired flavors. Perfect for busy weeknights, this recipe will have your home smelling amazing and your taste buds thanking you.
Why You’ll Love This Recipe?
This dish is the ultimate combination of convenience and flavor. The crockpot takes care of the cooking, leaving you with tender, melt-in-your-mouth chicken. The peanut sauce is creamy, slightly spicy, and full of umami, making this a comforting meal the whole family will love. Plus, it’s versatile—serve it over rice, noodles, or even as a lettuce wrap filling!
Ingredients
Here’s a peek at the main ingredients you’ll need:
- Boneless, skinless chicken breasts or thighs
- Coconut milk
- Peanut butter
- Soy sauce or tamari
- Fresh lime juice
- Garlic and ginger
- Brown sugar
- Sriracha or red curry paste
The full ingredient list with exact measurements can be found in the recipe card below.
Directions
Preparing the Sauce
In a bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, minced garlic, grated ginger, brown sugar, and a touch of sriracha or red curry paste. This will be your rich and creamy sauce.
Adding to the Crockpot
Place the chicken in the crockpot and pour the peanut sauce over it. Make sure the chicken is fully coated in the sauce.
Slow Cooking
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and easily shred with a fork.
Finishing Touches
Shred the chicken directly in the crockpot or leave it whole if you prefer. Stir the sauce to combine all the flavors. Serve with a sprinkle of crushed peanuts, fresh cilantro, and lime wedges.
Expert Tips and Tricks
- For a deeper flavor, sear the chicken in a skillet before adding it to the crockpot.
- Use natural peanut butter (with no added sugar or oils) for a purer peanut taste.
- Add veggies like bell peppers, snap peas, or carrots during the last hour of cooking for a complete meal.
Recipe Variations and Possible Substitutions
- Make it vegetarian by swapping chicken for tofu or chickpeas.
- Use almond butter or sunflower seed butter for a nut-free alternative.
- Adjust the spice level by increasing or reducing the amount of sriracha or curry paste.
Serving and Pairing Suggestions
Serve this Thai Peanut Chicken over jasmine rice, brown rice, or rice noodles. It also pairs beautifully with a crisp cucumber salad or steamed broccoli. For a lighter option, serve it in lettuce wraps or over a bed of shredded cabbage.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat or in the microwave until warmed through. This dish also freezes well—store it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I make this in an Instant Pot?
Yes! Cook the chicken on high pressure for 10 minutes, followed by a quick release. Shred the chicken and stir the sauce before serving.
2. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option—they’re tender and stay juicy even after slow cooking.
3. Is this dish gluten-free?
It can be! Use tamari or coconut aminos instead of soy sauce, and double-check that your other ingredients are gluten-free.
4. Can I make this dish spicier?
Of course! Add extra sriracha, red curry paste, or a pinch of chili flakes to the sauce for more heat.
Conclusion
Crockpot Thai Peanut Chicken is the perfect blend of convenience and bold flavors. With minimal prep and a slow cooker doing the hard work, you’ll have a hearty, satisfying meal that feels like a gourmet treat. Whether it’s for a busy weeknight or a cozy weekend dinner, this recipe is sure to become a regular in your rotation.
Print
Slow-Cooked Thai Peanut Chicken: A Crockpot Comfort Dish
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This flavorful and easy-to-make Crockpot Thai Peanut Chicken combines tender chicken pieces simmered in a rich, creamy peanut sauce with a hint of spice. Served over rice or noodles and garnished with fresh herbs and chopped peanuts, it’s a delightful meal that brings the taste of Thai cuisine to your home.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup canned coconut milk
- 3/4 cup natural peanut butter (creamy or crunchy)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon lime juice
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
- Cooked rice or rice noodles, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
- Arrange Chicken in Slow Cooker: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, ensuring each piece is well-coated.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and the lime juice. Cover and cook on high for an additional 20 to 30 minutes, or until the sauce has thickened to your liking.
- Serve: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.
Notes
- For added vegetables, consider adding sliced bell peppers or shredded zucchini to the slow cooker along with the chicken.
- Adjust the level of crushed red pepper flakes to control the spiciness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 448 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 96mg