Crockpot Peanut Chicken – Creamy, Cozy, and Weeknight-Friendly

If you love bold flavor with minimal effort, Crockpot Peanut Chicken is your new go-to. It’s rich, creamy, a little sweet, and pleasantly savory—like your favorite peanut sauce wrapped around tender, slow-cooked chicken. You toss everything into the slow cooker, set it, and get on with your day.

By dinner, you’ve got a hearty, saucy meal ready for rice or noodles. It’s comfort food with a bit of flair, perfect for busy weeknights or low-stress weekends.

Crockpot Peanut Chicken - Creamy, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Peanut butter: 3/4 cup creamy peanut butter (natural or conventional)
• Coconut milk: 1 can (13.5–14 oz) full-fat coconut milk
• Soy sauce: 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• Brown sugar or honey: 2–3 tablespoons, to taste
• Rice vinegar: 1 tablespoon (or lime juice, plus more to finish)
• Garlic: 3–4 cloves, minced
• Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground)
• Tomato paste: 1 tablespoon (optional, for depth)
• Chili-garlic sauce or sriracha: 1–2 teaspoons, to taste
• Chicken broth or water: 1/3 cup, as needed to thin
• Cornstarch: 1 tablespoon (optional, for thickening at the end)
• Veggies (optional but great): 1 red bell pepper (sliced), 1 cup snap peas or green beans, 1 small onion (sliced)
• To finish: Juice of 1 lime, chopped cilantro, chopped roasted peanuts
• To serve: Cooked rice or rice noodles

Instructions

 

• Whisk the sauce: In a bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, tomato paste, and chili-garlic sauce until smooth. Add a splash of broth if it’s too thick to pour.
• Layer the slow cooker: Place chicken in the crockpot. Add optional veggies on top or around the chicken. Pour the sauce over everything and gently toss to coat.
• Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is tender and easily shreds or slices.
• Shred or slice: Remove the chicken to a cutting board and shred with two forks or slice into chunks. Return to the sauce and stir to coat.
• Adjust consistency: If the sauce is too thin, whisk cornstarch with a tablespoon of water, add to the crockpot, and cook on High for 10–15 minutes. If too thick, loosen with a bit of warm broth.
• Brighten it up: Stir in lime juice. Taste and adjust salt, sweetness, and heat.
• Serve: Spoon over rice or noodles. Top with cilantro and chopped peanuts for crunch.

What Makes This Recipe So Good

• Simple, set-and-forget cooking: The slow cooker does the heavy lifting while you go about your day.
• Rich, balanced flavor: Creamy peanut butter pairs with soy sauce, ginger, and lime for a sauce that’s both comforting and bright.
• Great with sides: Ladle it over jasmine rice, brown rice, cauliflower rice, or rice noodles. It’s flexible and forgiving.
• Meal prep friendly: The flavors deepen after a day in the fridge, and leftovers reheat beautifully.
• Customizable heat: Add chili-garlic sauce or red pepper flakes if you like it spicy—or keep it mellow for the whole family.

What You’ll Need

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Peanut butter: 3/4 cup creamy peanut butter (natural or conventional)
• Coconut milk: 1 can (13.5–14 oz) full-fat coconut milk
• Soy sauce: 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• Brown sugar or honey: 2–3 tablespoons, to taste
• Rice vinegar: 1 tablespoon (or lime juice, plus more to finish)
• Garlic: 3–4 cloves, minced
• Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground)
• Tomato paste: 1 tablespoon (optional, for depth)
• Chili-garlic sauce or sriracha: 1–2 teaspoons, to taste
• Chicken broth or water: 1/3 cup, as needed to thin
• Cornstarch: 1 tablespoon (optional, for thickening at the end)
• Veggies (optional but great): 1 red bell pepper (sliced), 1 cup snap peas or green beans, 1 small onion (sliced)
• To finish: Juice of 1 lime, chopped cilantro, chopped roasted peanuts
• To serve: Cooked rice or rice noodles

How to Make It

1. Whisk the sauce: In a bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar or honey, rice vinegar, garlic, ginger, tomato paste, and chili-garlic sauce until smooth.

   Add a splash of broth if it’s too thick to pour.

2. Layer the slow cooker: Place chicken in the crockpot. Add optional veggies on top or around the chicken. Pour the sauce over everything and gently toss to coat.
3. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is tender and easily shreds or slices.
4. Shred or slice: Remove the chicken to a cutting board and shred with two forks or slice into chunks.

   Return to the sauce and stir to coat.

5. Adjust consistency: If the sauce is too thin, whisk cornstarch with a tablespoon of water, add to the crockpot, and cook on High for 10–15 minutes. If too thick, loosen with a bit of warm broth.
6. Brighten it up: Stir in lime juice. Taste and adjust salt, sweetness, and heat.
7. Serve: Spoon over rice or noodles.

   Top with cilantro and chopped peanuts for crunch.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for up to 4 days. The sauce thickens as it chills; add a splash of water or broth when reheating.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then rewarm gently on the stovetop or in the microwave, loosening with a bit of broth.
• Reheat tips: Reheat low and slow to keep the sauce smooth.

  Stir occasionally so the peanut sauce doesn’t split.

Why This is Good for You

• Protein-rich: Chicken provides solid protein to keep you full and energized.
• Healthy fats: Peanut butter and coconut milk offer satisfying fats that make the meal more filling.
• Veggie boost: Adding peppers, snap peas, or spinach brings fiber and vitamins without extra fuss.
• Customizable sodium and sugar: Using low-sodium soy sauce and adjusting the sweetener lets you control the balance.

Pitfalls to Watch Out For

• Overcooking chicken breasts: Breasts dry out faster than thighs. If using breasts, check at the earlier end of the time range.
• Too-thick sauce: Natural peanut butter can make a dense sauce. Keep broth handy to thin to a silky consistency.
• Curdling worries: Coconut milk can look slightly separated after slow cooking.

  A good stir (and a splash of broth) brings it back together.

• Too sweet or too salty: Taste at the end. Add soy in small splashes and balance sweetness with lime juice.
• Veggies turning mushy: Add quick-cooking veggies in the last hour or sauté separately and stir in at the end.

Alternatives

• Protein swaps: Use turkey breast, pork loin, or extra-firm tofu. For tofu, press and cube it, then add in the last hour so it holds texture.
• Nut-free: Try sunflower seed butter or soy nut butter.

  Flavor is slightly different but still rich and satisfying.

• Gluten-free: Use tamari or coconut aminos instead of regular soy sauce. Check labels on chili-garlic sauce.
• Lighter version: Use light coconut milk and reduce peanut butter to 1/2 cup. Add extra lime and ginger to keep the flavor vibrant.
• More heat: Add sliced fresh chili, extra sriracha, or a pinch of crushed red pepper.
• Add-ins: Stir in spinach or steamed broccoli at the end for extra greens.

  A handful of basil or mint adds a bright, fresh note.

FAQ

Can I make this on the stovetop?

Yes. Simmer the sauce in a large skillet, add cut-up chicken, and cook over medium-low heat for 15–20 minutes until cooked through. Keep the heat gentle so the sauce stays smooth.

Is natural peanut butter okay?

Absolutely.

Natural peanut butter works well but can be thicker. Whisk thoroughly with the coconut milk and add a little extra broth to reach a pourable consistency.

Can I prep this the night before?

Yes. Whisk the sauce and store it in a jar.

Keep the chicken and chopped veggies separate. In the morning, add everything to the crockpot and start cooking.

What should I serve it with?

Steamed jasmine rice, brown rice, or rice noodles are classics. Cauliflower rice works for a lighter bowl, and cucumber ribbons or quick-pickled veggies add a crisp contrast.

How do I avoid a greasy or overly rich sauce?

Use regular or light coconut milk depending on your preference, and don’t overdo the peanut butter.

A squeeze of lime and a splash of rice vinegar at the end brightens the sauce.

Can I double the recipe?

Yes, as long as your crockpot can handle the volume without overfilling. Add 30–45 minutes to the cook time and stir halfway if possible for even heating.

What if my sauce is bland?

Season at the end: add soy for salt, honey for sweetness, lime for brightness, and chili-garlic sauce for heat. A pinch of salt can make a big difference, too.

Wrapping Up

Crockpot Peanut Chicken is the kind of meal that feels special without demanding your full attention.

It’s creamy, savory, and balanced, with just enough sweetness and spice to keep every bite interesting. Keep the ingredients stocked, and you’ve got an easy win on any busy night. Serve it hot with rice, shower it with cilantro and peanuts, and enjoy a cozy bowl with big flavor and little effort.