Crockpot Thai Peanut Chicken
This Crockpot Thai Peanut Chicken is creamy, savory, and loaded with bold Thai-inspired flavor. Tender chicken slow-cooked in a rich peanut butter, coconut milk, and red curry sauce makes this an easy weeknight winner. Just set it and forget it!
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.