Crockpot Thai Peanut Chicken – A Cozy, Flavor-Packed Weeknight Dinner

If you love big flavor with minimal effort, this Crockpot Thai Peanut Chicken will become a fast favorite. It’s creamy, savory, a little sweet, and just the right amount of tangy. The slow cooker handles the heavy lifting while you get on with your day.

Serve it over rice or noodles, toss in some veggies, and you’ve got a comforting, complete meal. This is the kind of dinner that tastes like takeout but feels like home.

Crockpot Thai Peanut Chicken - A Cozy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
• Peanut butter: 1/2 cup creamy natural peanut butter
• Coconut milk: 1 can (13.5–14 oz), full-fat for richness or light for a lighter sauce
• Soy sauce or tamari: 1/4 cup (use tamari or coconut aminos for gluten-free)
• Brown sugar or honey: 2–3 tablespoons, to taste
• Lime juice: 2 tablespoons fresh, plus extra wedges for serving
• Rice vinegar: 1 tablespoon (optional but brightens the sauce)
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground in a pinch)
• Sriracha or chili-garlic sauce: 1–2 teaspoons, more to taste
• Fish sauce: 1 teaspoon (optional, adds depth)
• Cornstarch: 1 tablespoon (optional, for thickening)
• Vegetables (optional): Bell peppers, snap peas, carrots, or broccoli
• For serving: Cooked jasmine rice or rice noodles
• Toppings: Chopped cilantro, sliced green onions, crushed peanuts, lime wedges

Instructions

 

• Make the sauce: In a bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar or honey, lime juice, rice vinegar, garlic, ginger, sriracha, and fish sauce (if using) until smooth.
• Load the slow cooker: Place chicken thighs or breasts in the crockpot. Pour the sauce over the top and turn the chicken to coat.
• Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender and easily shredded.
• Add veggies (optional): If using quick-cooking veggies like bell peppers or snap peas, stir them in for the last 30–45 minutes so they stay crisp-tender. For sturdier veggies like carrots or broccoli, add them in the last 60–90 minutes or steam separately and stir in at the end.
• Thicken the sauce (optional): If you prefer a thicker sauce, whisk cornstarch with 2 tablespoons water, stir into the crockpot, and cook 10–15 more minutes.
• Shred or slice: Remove chicken, shred or slice, then return it to the sauce. Taste and adjust with more lime, soy, or sriracha.
• Serve: Spoon over hot jasmine rice or toss with rice noodles. Top with cilantro, green onions, crushed peanuts, and a squeeze of lime.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does the work, and the sauce turns silky and rich as it simmers.
• Balanced flavors: Peanut butter, soy sauce, lime, and a touch of sweetness give you that classic Thai-inspired flavor in a simple, approachable way.
• Weeknight-friendly: Quick prep, pantry staples, and a forgiving cook time make it a low-stress win.
• Customizable heat: Keep it mild for kids or bump it up with sriracha or red pepper flakes.
• Meal-prep hero: It reheats beautifully and the sauce even gets better the next day.

Shopping List

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts)
• Peanut butter: 1/2 cup creamy natural peanut butter
• Coconut milk: 1 can (13.5–14 oz), full-fat for richness or light for a lighter sauce
• Soy sauce or tamari: 1/4 cup (use tamari or coconut aminos for gluten-free)
• Brown sugar or honey: 2–3 tablespoons, to taste
• Lime juice: 2 tablespoons fresh, plus extra wedges for serving
• Rice vinegar: 1 tablespoon (optional but brightens the sauce)
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground in a pinch)
• Sriracha or chili-garlic sauce: 1–2 teaspoons, more to taste
• Fish sauce: 1 teaspoon (optional, adds depth)
• Cornstarch: 1 tablespoon (optional, for thickening)
• Vegetables (optional): Bell peppers, snap peas, carrots, or broccoli
• For serving: Cooked jasmine rice or rice noodles
• Toppings: Chopped cilantro, sliced green onions, crushed peanuts, lime wedges

How to Make It

1. Make the sauce: In a bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar or honey, lime juice, rice vinegar, garlic, ginger, sriracha, and fish sauce (if using) until smooth.
2. Load the slow cooker: Place chicken thighs or breasts in the crockpot. Pour the sauce over the top and turn the chicken to coat.
3. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken is tender and easily shredded.
4. Add veggies (optional): If using quick-cooking veggies like bell peppers or snap peas, stir them in for the last 30–45 minutes so they stay crisp-tender.

   For sturdier veggies like carrots or broccoli, add them in the last 60–90 minutes or steam separately and stir in at the end.

5. Thicken the sauce (optional): If you prefer a thicker sauce, whisk cornstarch with 2 tablespoons water, stir into the crockpot, and cook 10–15 more minutes.
6. Shred or slice: Remove chicken, shred or slice, then return it to the sauce. Taste and adjust with more lime, soy, or sriracha.
7. Serve: Spoon over hot jasmine rice or toss with rice noodles. Top with cilantro, green onions, crushed peanuts, and a squeeze of lime.

Keeping It Fresh

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

  Keep rice or noodles separate so they don’t soak up all the sauce.

• Freezing: Freeze the chicken and sauce (without fresh veggies) for up to 3 months. Thaw overnight in the fridge and warm gently on the stove or in the microwave.
• Reheating: Reheat low and slow with a splash of water or coconut milk to loosen the sauce. Stir occasionally so it warms evenly.
• Make-ahead: Mix the sauce up to 3 days ahead.

  You can also assemble the raw chicken and sauce in a freezer bag and freeze for a future dump-and-go meal.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you satisfied and support muscle repair.
• Healthy fats: Peanut butter and coconut milk offer fats that help with satiety and carry flavor.
• Balanced plate: Serve with vegetables and a whole grain like brown rice for fiber, vitamins, and minerals.
• Customizable: You control the sodium, sweetness, and spice, making it easier to align with your goals.

Pitfalls to Watch Out For

• Overcooking chicken breasts: Breasts can dry out if cooked too long. Thighs are more forgiving. If using breasts, check early.
• Curdled sauce: Boiling can cause separation.

  Keep heat gentle and avoid long stretches on High after the chicken is done.

• Too salty or too sweet: Taste at the end. Balance with more lime for brightness or a splash of water/coconut milk to mellow intensity.
• Veggies turning mushy: Add them near the end or cook separately for the best texture.
• Peanut butter clumps: Whisk the sauce thoroughly before adding to the crockpot. Warming the peanut butter slightly helps it blend.

Recipe Variations

• Spicy cashew chicken: Swap peanut butter for cashew butter and add extra chili-garlic sauce.
• Veggie-forward: Add cubed sweet potato or butternut squash early, then bell peppers and snap peas near the end.
• Low-carb: Serve over cauliflower rice or sautéed cabbage.

  Use a low-carb sweetener instead of sugar or honey.

• Gluten-free: Use tamari or coconut aminos. Double-check fish sauce and sriracha labels.
• Noodle bowl: Toss with cooked rice noodles and a splash of reserved pasta water to help the sauce cling.
• No slow cooker: Simmer covered on the stovetop over low heat for 20–25 minutes, then shred the chicken and reduce the sauce to desired thickness.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts work well but cook faster and can dry out if overcooked.

Check for doneness on the early side and consider using a thermometer; 165°F means it’s done.

Is there a peanut-free option?

You can swap in cashew or sunflower seed butter. The flavor will be a little different, but the sauce still turns creamy and rich.

Do I have to use coconut milk?

No. Coconut milk adds signature richness, but you can use chicken broth plus a splash of cream or half-and-half.

The flavor will be less coconut-forward but still tasty.

How can I make it spicier?

Add more sriracha, chili-garlic sauce, or a pinch of red pepper flakes. For serious heat, stir in a spoonful of chili crisp before serving.

What should I serve with it?

Jasmine rice is classic. Rice noodles, quinoa, or brown rice also work.

Add a side of steamed broccoli, roasted carrots, or a crunchy cucumber salad for freshness.

My sauce is too thick. How do I fix it?

Stir in a splash of coconut milk, water, or chicken broth until it’s the consistency you like. Warm it gently and taste for seasoning again.

Can I prep this the night before?

Yes.

Add raw chicken and sauce to your crock, cover, and refrigerate overnight. In the morning, set it in the cooker and start on Low.

Wrapping Up

Crockpot Thai Peanut Chicken is the kind of set-and-forget dinner that still feels special. It’s creamy, fragrant, and endlessly flexible for your family’s tastes.

Keep the ingredients on hand, and you’ve always got a plan for busy nights. With a few toppings and a squeeze of lime, this cozy bowl hits every note—comforting, bright, and totally satisfying.