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Table of Contents
If you’re anything like me, you love a dinner that’s flavorful, comforting, and doesn’t require hovering over the stove. That’s where this Crockpot Thai Peanut Chicken comes in. It’s a rich, saucy, and savory dish that practically cooks itself while filling your home with the most mouthwatering aroma. Made with pantry staples like peanut butter, soy sauce, and coconut milk, this Thai-inspired chicken is about to become your go-to weeknight hero.
Check out How to Make the Chicken with Peanut Butter for another irresistible peanut chicken idea.
Why You’ll Love This Recipe
- Effortless cooking with dump-and-go crockpot magic.
- Bold Thai flavors that are well-balanced—not overly spicy.
- Customizable ingredients to suit what’s in your fridge.
- Meal prep friendly for busy weeks or freezer meals.
- A favorite with both kids and adults alike.
Recipe Snapshot
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 4–6 hours on LOW or 2–3 on HIGH |
| Total Time | About 6 hours |
| Servings | 4–6 |
| Skill Level | Super Easy |
| Main Flavor | Creamy peanut & savory soy blend |
Ingredients
Here’s what you’ll need for this Crockpot Thai Peanut Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup natural peanut butter (creamy or chunky)
- 1 can (13.5 oz) coconut milk
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon red curry paste
- 1 tablespoon fresh lime juice
- 2 teaspoons grated fresh ginger
- 3 garlic cloves, minced
- Optional: red pepper flakes (for heat)
- Optional: chopped peanuts & fresh cilantro for garnish
Discover great ideas like Fried Chicken Recipe to add more variety to your weekly meals.
How to Make This Crockpot Thai Peanut Chicken
Set it and forget it! This crockpot chicken recipe couldn’t be easier.
Step 1: Mix the Sauce
In a mixing bowl, combine peanut butter, coconut milk, soy sauce, red curry paste, lime juice, brown sugar, garlic, and ginger. Whisk until smooth.
Step 2: Prep the Crockpot
Place the chicken into the slow cooker. Pour the peanut sauce mixture over the top, making sure the chicken is fully coated.
Step 3: Cook Low and Slow
Cover and cook on LOW for 6 hours or HIGH for 2.5–3 hours until the chicken is tender and easily shredded.
Step 4: Shred and Stir
Once cooked, if desired, shred the chicken using two forks. Stir well so that the shredded meat is well coated with the sauce.
Step 5: Finish and Serve
Taste and adjust seasoning. Add a splash of lime juice, a pinch of chili flakes or bell pepper if desired. Serve hot over jasmine rice, noodles, or steamed veggies.
Learn more about Peanut Butter Benefits to see why this ingredient adds more than just flavor.
Pro Tips for a Perfect Recipe
- Use natural peanut butter with minimal ingredients for a smoother, healthier sauce.
- Thighs vs. Breasts? Thighs are juicier and more forgiving in the slow cooker.
- Add veggies later (like bell peppers or broccoli) for crisp-tender bites.
- If the sauce seems too thick, add a bit of chicken broth or coconut milk to loosen it.
Flavor Variations
- Spicy Thai Peanut Chicken: Add a tablespoon of sriracha or extra red curry paste.
- Sweeter version: Increase brown sugar or honey slightly.
- Nut-free option: Use sunflower seed butter or almond butter instead of peanut.
- Veggie-loaded: Add carrots, red bell peppers, snap peas, or spinach in the last 30 minutes of cooking.
Serving Suggestions
Pair this Thai peanut chicken with:
- Steamed jasmine or basmati rice
- Rice noodles or soba noodles
- Cauliflower rice for a low-carb option
- Thai cucumber salad
- Roasted broccoli or bok choy
Looking for inspiration? Try How to Make Sugar-Free Peanut Butter for a healthier homemade twist.
Make-Ahead & Storage
- To Make Ahead: Mix the sauce in advance and store it in the fridge for up to 3 days.
- To Store Leftovers: Keep in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs About Crockpot Thai Peanut Chicken
Can I use natural peanut butter in Thai peanut chicken?
Yes, you definitely can use natural peanut butter in Thai peanut chicken. In fact, it’s a great choice! Natural peanut butter tends to have fewer additives and sugars, making it a healthier option. Just make sure it’s well-stirred before adding, as the oil can separate. Its rich, creamy texture blends beautifully into the sauce and gives the dish that authentic Thai-inspired flavor.
How spicy is Crockpot Thai Peanut Chicken?
By default, Crockpot Thai Peanut Chicken is mild to medium in heat. The level of spice really depends on how much red curry paste or chili flakes you add. If you like it hot, just increase the curry paste or add a drizzle of sriracha. For a kid-friendly version or those sensitive to heat, you can reduce or omit the spicy elements and still enjoy all the flavor.
Can I make Thai peanut chicken without coconut milk?
Yes, you can make Thai peanut chicken without coconut milk. If you’re avoiding coconut, try using alternatives like heavy cream, Greek yogurt, or even evaporated milk for a similar creamy texture. Keep in mind that the signature flavor of Thai peanut chicken often comes from coconut milk, so the result may taste slightly different—but still delicious.
What vegetables go well in Thai peanut chicken?
So many veggies pair well with this dish! Bell peppers, carrots, snap peas, baby corn, spinach, and broccoli are all great options. You can toss them into the crockpot in the last 30–45 minutes of cooking so they stay tender-crisp and don’t turn mushy. It’s a great way to add color, crunch, and extra nutrients to your meal.
Can I freeze Crockpot Thai Peanut Chicken?
Yes, Crockpot Thai Peanut Chicken freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay fresh for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave. You might need to add a splash of water or broth to loosen up the sauce.
What can I serve with Thai peanut chicken?
This dish goes perfectly with jasmine or basmati rice, rice noodles, or even quinoa. If you’re going low-carb, try it with cauliflower rice or steamed veggies like broccoli or bok choy. A simple cucumber salad on the side also adds a refreshing crunch that balances the creamy peanut sauce beautifully.
Final Thoughts
There you have it—a Crockpot Thai Peanut Chicken that’s as cozy as it is crave-worthy. With just a handful of ingredients and minimal effort, you get all the savory, creamy, Thai-inspired flavors you love. Whether you’re meal-prepping, feeding the family, or just treating yourself, this one’s a winner every time.
Don’t miss our How to Make the Chicken with Peanut Butter if you want to explore more variations.
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Crockpot Thai Peanut Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- ½ cup natural peanut butter (creamy or chunky)
- 1 (13.5 oz) can coconut milk
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp red curry paste
- 1 tbsp fresh lime juice
- 2 tsp grated fresh ginger
- 3 garlic cloves, minced
- Optional: ¼ tsp red pepper flakes (for extra heat)
- Optional: chopped peanuts & fresh cilantro, for garnish
Instructions
Step 1: Mix the Sauce
- In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, red curry paste, lime juice, brown sugar, garlic, and ginger until smooth.
Step 2: Prep the Crockpot
- Place the chicken pieces into the bottom of your slow cooker. Pour the sauce mixture over the chicken, making sure all pieces are coated evenly.
Step 3: Cook Low and Slow
- Cover and cook on LOW for 6 hours or on HIGH for 2.5–3 hours until the chicken is fully cooked and tender.
Step 4: Shred and Stir
- Use two forks to shred the chicken right in the crockpot if desired. Stir well to coat the shredded chicken with the creamy sauce.
Step 5: Finish and Serve
- Taste and adjust the seasoning. Add more lime juice or red pepper flakes if desired. Serve over jasmine rice, noodles, or steamed vegetables. Garnish with chopped peanuts and fresh cilantro.
Notes
- Use natural peanut butter for better flavor and fewer additives.
- Chicken thighs are juicier than breasts and great for slow cooking.
- Add veggies like bell peppers, carrots, or snap peas during the last 30 minutes.
- For a spicier version, increase red curry paste or add chili sauce.
- Great for meal prep — refrigerates well and freezes beautifully.
