When life gets busy and dinner needs to be both comforting and exciting, this Crockpot Thai Peanut Chicken is the recipe you’ll want to keep on repeat. It’s everything you could want in a weeknight meal—rich and creamy, full of bold Thai-inspired flavors, and made entirely in the slow cooker. Yes, that means minimal effort and maximum reward.
There’s something incredibly satisfying about a meal that simmers away while you go about your day, only to return home to a kitchen filled with warm, nutty aromas. This dish strikes that perfect balance between savory, sweet, and just the right amount of heat. And when it’s spooned over a bowl of jasmine rice or your favorite noodles? Pure magic.
We first made this on a chilly weeknight when I was craving takeout but wanted something cozier and more wholesome. With just a handful of pantry staples and a trusty crockpot, this recipe quickly became a go-to favorite. Whether you’re serving your family or impressing guests, it never disappoints.
Let’s dive in and get this delicious meal started!
Ingredients You’ll Need
2 pounds boneless, skinless chicken thighs or breasts – Thighs are my favorite here for their tenderness and flavor, but breasts work beautifully too.
1 cup canned coconut milk (full fat) – This adds the signature creaminess to the sauce.
½ cup creamy peanut butter – The rich, nutty base that makes the whole dish shine.
2 tablespoons soy sauce – For a salty, umami punch.
2 tablespoons honey or brown sugar – A little sweetness to balance the flavors.
1 tablespoon rice vinegar – Adds a gentle tang.
1 tablespoon sriracha – Adjust to your heat preference!
3 garlic cloves, minced – Because garlic makes everything better.
1 teaspoon grated fresh ginger – Brings a fresh, zesty layer of flavor.
1 small onion, finely chopped – Adds depth to the sauce.
Juice of 1 lime – Brightens up the entire dish.
Salt to taste
Chopped peanuts and cilantro – For garnish and a little crunch.
Cooked jasmine rice or noodles – To serve it all up!
STEPS: Preparing the Crockpot Thai Peanut Chicken
Step 1: Layer the Chicken
Start by placing your chicken directly into the bottom of your slow cooker. Whether you go with thighs or breasts, make sure they’re trimmed and ready to soak up all the saucy goodness.
Step 2: Mix the Sauce
In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, honey (or brown sugar), rice vinegar, sriracha, minced garlic, grated ginger, chopped onion, lime juice, and just a pinch of salt. Don’t rush this step—make sure everything blends into a smooth, creamy mixture. It might look a little thick at first, but it thins out beautifully during cooking.
Step 3: Pour and Coat
Once your sauce is ready, pour it over the chicken in the crockpot. Use a spoon or spatula to gently spread it around, making sure every piece is nicely coated. Trust me, this is where the magic starts to happen.
Step 4: Set It and Forget It
Pop the lid on and cook on low for 6-7 hours or high for 3-4 hours. The longer, slower cook time really allows the chicken to become fall-apart tender and lets the flavors fully develop. Your kitchen will smell amazing as it simmers away!
Crockpot Thai Peanut Chicken: Creamy, Spicy, and So Satisfying
Now that your kitchen smells like a cozy Thai bistro and your chicken is slowly cooking to juicy perfection, it’s time to finish things off and get dinner on the table. The beauty of this recipe is that the slow cooker handles most of the work for you—but these final touches are what take it from good to absolutely irresistible.
Whether you’re prepping this for a busy weeknight dinner or batch-cooking for the week ahead, this Crockpot Thai Peanut Chicken holds up like a dream. The sauce thickens as it rests, the flavors deepen, and leftovers taste even better the next day (if you have any left!).
Let’s jump back into the recipe and finish it off right.
STEPS: Finishing the Recipe
Step 5: Shred the Chicken
Once the chicken is cooked through and tender (you’ll know it’s ready when it practically falls apart with a fork), go ahead and carefully remove it from the crockpot. Place it on a cutting board or large plate and use two forks to shred it. You can make the pieces as chunky or fine as you like—I personally like a medium shred so the chicken holds some texture in the sauce.
Step 6: Stir It All Together
Now, return that shredded chicken right back into the slow cooker and give everything a good stir. You want every little bite of chicken to be coated in that thick, velvety peanut sauce. At this point, if the sauce looks a bit thin, give it a few more minutes on high with the lid off to help it thicken up.
Alternatively, if you prefer a thinner sauce (especially if serving over noodles), you can leave it as-is. The coconut milk and peanut butter naturally create a rich texture that clings beautifully to rice or pasta.
Step 7: Serve and Garnish
Spoon the saucy shredded chicken over a bed of fluffy jasmine rice or cooked noodles. Top with chopped peanuts for crunch and a sprinkle of fresh cilantro to brighten things up. If you’re like me and love a little extra heat, feel free to drizzle on more sriracha or even toss in some red pepper flakes.
And just like that—dinner is done.
Tips and Variations to Make It Your Own
The best thing about a recipe like this is how adaptable it is. Here are a few of my favorite ways to tweak it based on what I have in the kitchen:
Chicken thighs vs. chicken breasts: Thighs are my go-to because they stay juicy and flavorful, even after hours in the crockpot. But if you’re working with what you have, chicken breasts are a perfectly good substitute. Just be mindful not to overcook them if you’re using the high setting—they can dry out a little faster than thighs.
Add veggies for a full meal in one pot: About an hour before your chicken is done, toss in some sliced bell peppers, snap peas, or even julienned carrots. They’ll cook just enough to be tender but still keep a nice bite.
Make it low-carb: Skip the rice or noodles and serve this over steamed cauliflower rice or a bed of sautéed zucchini noodles for a lighter, lower-carb option.
Nut allergy? If you or someone you’re cooking for has a peanut allergy, you can swap the peanut butter for almond butter or sunflower seed butter. Just be sure to adjust the seasoning to taste, as the flavor profile will change slightly.
Meal prep magic: This dish holds up beautifully in the fridge for 3-4 days and also freezes well. Store individual portions in airtight containers for easy lunches or dinners down the road.
Crockpot Thai Peanut Chicken: The Final Touch
You’ve made it to the home stretch, and by now your house probably smells like pure comfort and spice. Crockpot Thai Peanut Chicken isn’t just a recipe—it’s a dinner game-changer. Whether you’re feeding a hungry family, meal prepping for the week, or just want to enjoy something warm and satisfying after a long day, this dish really delivers.
Before we wrap things up, let’s dive into a few frequently asked questions. These are the ones I get most often, especially from readers who are trying this recipe for the first time or looking for ways to tweak it to fit their preferences.
FAQ: Your Crockpot Thai Peanut Chicken Questions, Answered
1. Can I use frozen chicken in this recipe?
Technically, yes—but it’s not recommended for food safety reasons. Most slow cooker manufacturers advise against adding frozen meat directly to the crockpot because it may not reach a safe temperature fast enough. If you’re short on time, thaw the chicken in the fridge overnight or use the microwave’s defrost setting first.
2. Is there a substitute for coconut milk?
If you’re not a fan of coconut milk or don’t have any on hand, you can try using a mix of heavy cream and chicken broth as a substitute (about ¾ cup cream to ¼ cup broth). The flavor won’t be quite as rich or authentic, but it will still be delicious and creamy.
3. How spicy is this recipe?
It has a mild to medium level of heat thanks to the sriracha, but you can easily control it. Want it milder? Cut the sriracha to 1 teaspoon or leave it out entirely. Want more heat? Add extra sriracha or a pinch of crushed red pepper flakes.
4. Can I make this ahead of time?
Absolutely. This dish tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Just reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much.
5. What’s the best way to reheat leftovers?
Microwave works well for quick reheating—just cover and heat in 30-second intervals, stirring in between. You can also reheat on the stovetop over medium heat, stirring occasionally and adding a little liquid if needed to loosen the sauce.
6. Can I make this vegetarian?
Yes! Swap the chicken for cubed tofu or chickpeas. If using tofu, I recommend pressing it first and then adding it in the last 1-2 hours of cooking so it doesn’t get too soft. Chickpeas can go in at the beginning with no issue.
7. What can I serve with this besides rice or noodles?
Great question! This dish pairs well with steamed or roasted vegetables like broccoli, green beans, or bok choy. You can also serve it in lettuce wraps for a lighter, low-carb option.
Conclusion: A Cozy Dinner That Practically Cooks Itself
There’s a reason this Crockpot Thai Peanut Chicken has become one of my most-loved slow cooker meals—it checks all the boxes. It’s easy, flavorful, satisfying, and endlessly adaptable to whatever your fridge and pantry might be holding.
I love how it brings together bold, comforting flavors with minimal prep and zero stress. It’s perfect for those nights when you want a homemade dinner but just don’t have the time or energy to fuss over the stove.
If you give this recipe a try, I’d love to hear how it turns out for you! Did you go with rice, noodles, or something else? Did you spice it up or keep it mild? Drop a comment below and share your twist—I always enjoy seeing how others make it their own.
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Crockpot Thai Peanut Chicken
Description
This Crockpot Thai Peanut Chicken is a flavor-packed, fuss-free meal that brings the creamy richness of peanut sauce together with tender, slow-cooked chicken. It’s a warm, comforting dish with a savory-sweet-spicy balance, perfect over rice or noodles for an easy weeknight dinner.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts
1 cup canned coconut milk (full fat)
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sriracha (adjust to taste)
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 small onion, finely chopped
Juice of 1 lime
Salt to taste
Chopped peanuts and cilantro for garnish
Cooked jasmine rice or noodles for serving
Instructions
Place the chicken in the bottom of the crockpot.
In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, onion, lime juice, and a pinch of salt until smooth.
Pour the sauce over the chicken in the crockpot, making sure it’s well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir to coat with the sauce.
Serve over cooked jasmine rice or noodles. Garnish with chopped peanuts and fresh cilantro before serving.
Notes
Thighs provide more flavor and tenderness, but breasts work well if preferred. For a veggie boost, add sliced bell peppers or snap peas in the last hour of cooking. The sauce thickens as it sits, and leftovers taste even better the next day.
