Thai Peanut Chicken: An Amazing Ultimate Crockpot Recipe

Thai Peanut Chicken made in the crockpot is the kind of easy, flavorful dinner I crave on busy days. Juicy chicken slow-cooked in a creamy, rich peanut sauce brings bold Thai-inspired flavors to the table without the need for complicated prep or fancy ingredients. It’s sweet, savory, nutty, and just the right amount of spicy—all in one comforting bowl.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something extraordinary. It takes just minutes to throw together, and the slow cooker does the rest. The sauce is smooth, creamy, and packed with flavor. I serve it over rice or noodles for a complete meal that feels like takeout but tastes even better homemade. Plus, it’s a great way to change up my usual chicken routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs
creamy peanut butter
coconut milk
soy sauce
honey
lime juice
garlic, minced
ginger, grated
red curry paste or Sriracha (optional, for heat)
cornstarch + water (optional, to thicken)
chopped peanuts (for garnish)
fresh cilantro (for garnish)
cooked jasmine rice or noodles (for serving)

Directions

1. I add the chicken to the crockpot.

2. In a bowl, I whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and curry paste or Sriracha if I want heat.

3. I pour the sauce over the chicken, making sure it’s well coated.

4. I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and easy to shred or chop.

5. If the sauce needs thickening, I mix cornstarch with water and stir it into the crockpot during the last 30 minutes of cooking.

6. Before serving, I garnish with chopped peanuts and fresh cilantro. I serve it hot over rice or noodles with extra lime wedges on the side.

Servings and timing

This recipe serves about 4–6 people. It takes around 10 minutes to prep and cooks in 5–6 hours on low or 3–4 hours on high.

Variations

Sometimes I add vegetables like bell peppers, carrots, or snap peas during the last hour of cooking. I’ve swapped chicken for pork or tofu with great results. For a lighter version, I use low-fat coconut milk and less honey. And when I want a crunchier topping, I toss on a handful of slivered almonds or sesame seeds along with the peanuts.

storage/reheating

I store leftovers in the fridge in a sealed container for up to 4 days. To reheat, I microwave it in short intervals or warm it gently on the stove, adding a splash of coconut milk if the sauce has thickened too much. It also freezes well—perfect for make-ahead meals. I let it thaw overnight in the fridge and reheat as usual.

FAQs

Can I use crunchy peanut butter?

Yes, I’ve used both creamy and crunchy. Crunchy adds a bit more texture, which I actually enjoy.

Is this recipe spicy?

It’s mildly spiced by default. I adjust the heat by adding more or less curry paste or Sriracha based on my taste.

Can I add veggies to the crockpot?

Absolutely. I add firmer veggies like carrots early on, and tender ones like bell peppers during the last hour of cooking.

What if I don’t have coconut milk?

I’ve substituted it with heavy cream or even milk in a pinch, but coconut milk gives the best flavor and richness.

Can I cook this on the stovetop instead?

Yes, I’ve made it on the stovetop by simmering everything in a large skillet for about 25–30 minutes until the chicken is fully cooked and the sauce thickens.

Conclusion

Thai Peanut Chicken in the crockpot is one of my favorite easy dinners. It’s full of bold, delicious flavors and couldn’t be simpler to make. Whether I’m feeding the family or prepping meals for the week, this dish always delivers. Creamy, savory, and just a little spicy—it’s everything I want in a comforting, satisfying meal.

Thai Peanut Chicken: An Amazing Ultimate Crockpot Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Thai
• Diet: Gluten Free

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Description

Thai Peanut Chicken is a flavorful, slow-cooked dish featuring tender chicken simmered in a creamy peanut sauce with hints of garlic, ginger, and lime. It’s an easy, satisfying meal perfect for busy days.

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Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1/2 cup creamy peanut butter
• 1 can (13.5 oz) coconut milk
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red curry paste or Sriracha (optional, for heat)
• 1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
• Chopped peanuts (for garnish)
• Fresh cilantro (for garnish)
• Cooked jasmine rice or noodles (for serving)

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Instructions

1. Place chicken in the crockpot.
2. In a bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and curry paste or Sriracha if using.
3. Pour the sauce over the chicken, ensuring it is well coated.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
5. Optional: Mix cornstarch with water and stir into the crockpot during the last 30 minutes to thicken sauce.
6. Before serving, garnish with chopped peanuts and fresh cilantro.
7. Serve hot over rice or noodles with lime wedges on the side.

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Notes

• Add vegetables like carrots or bell peppers during the last hour for extra nutrition.
• Crunchy peanut butter can be used for added texture.
• Use low-fat coconut milk for a lighter version.
• This dish also works with pork or tofu.
• Freeze leftovers for up to 2 months; reheat with a splash of coconut milk.

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Nutrition

• Serving Size: 1.5 cups
• Calories: 490
• Sugar: 9g
• Sodium: 780mg
• Fat: 34g
• Saturated Fat: 17g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 95mg