Here’s a Crockpot Thai Peanut Chicken recipe that’s full of rich, savory flavors, a touch of sweetness, and just the right amount of spice. This dish is super easy to make and perfect for a weeknight dinner.
🥘 Crockpot Thai Peanut Chicken
🍗 Ingredients:
For the Chicken:
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2 lbs boneless, skinless chicken breasts or thighs (thighs for juicier texture)
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Salt & pepper, to taste
For the Peanut Sauce:
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¾ cup creamy peanut butter (natural or regular)
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⅓ cup low-sodium soy sauce (or tamari for gluten-free)
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2 tbsp rice vinegar (or apple cider vinegar)
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2 tbsp lime juice (fresh is best)
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2–3 tbsp honey or brown sugar (adjust to taste)
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1 tbsp sesame oil (optional but adds great flavor)
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1 tbsp grated fresh ginger (or 1 tsp ground ginger)
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3 cloves garlic, minced
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1–2 tsp sriracha or red chili paste (adjust for spice level)
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½ cup full-fat canned coconut milk or chicken broth (for creaminess and moisture)
Optional Add-Ins:
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1 red bell pepper, thinly sliced
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1 cup shredded carrots
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1 small onion, sliced
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½ cup chopped peanuts (for garnish)
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
🥣 Instructions:
1. Prep the Sauce:
In a mixing bowl or blender, whisk together:
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Peanut butter
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Soy sauce
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Rice vinegar
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Lime juice
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Honey
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Sesame oil
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Ginger
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Garlic
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Sriracha
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Coconut milk or broth
Make sure it’s smooth and well-combined. Taste and adjust seasoning — it should be tangy, sweet, nutty, and slightly spicy.
2. Assemble in the Crockpot:
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Lightly grease your crockpot with oil or spray.
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Place the chicken breasts/thighs at the bottom.
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Pour the peanut sauce over the chicken.
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Add sliced bell peppers, onions, or carrots if using.
3. Cook:
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Low: 6–7 hours
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High: 3–4 hours
You’ll know it’s ready when the chicken shreds easily with a fork.
4. Shred Chicken:
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Remove chicken, shred with two forks, and return it to the sauce.
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Stir well so the shredded chicken soaks up all the flavor.
Optional: Let it cook for another 10–15 minutes on low after shredding to help the flavors meld even more.
🍚 Serving Suggestions:
Serve over:
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Steamed jasmine or basmati rice
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Rice noodles or lo mein
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Cauliflower rice (for low-carb option)
Top with:
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Chopped peanuts
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Fresh cilantro
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Lime wedges
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Extra sriracha or chili flakes
🥡 Storage:
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Fridge: Store in airtight container for 4–5 days
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Freezer: Freeze for up to 3 months. Thaw and reheat gently.
🔄 Variations:
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Make it vegetarian: Use chickpeas or tofu instead of chicken.
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Add veggies: Broccoli, green beans, or snap peas can be added in the last 30 minutes.
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Make it creamy: Stir in extra coconut milk at the end if you prefer a richer sauce.