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

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.