Name: Crockpot Thai Peanut Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Thai
Ingredients: 1 ½ pounds boneless skinless chicken breasts; ½ cup chicken broth; Salt + freshly ground black pepper, to taste; 1 cup unsweetened canned coconut milk; ½ cup unsweetened natural peanut butter, crunchy or creamy; 4 cloves garlic, minced; 3 tablespoons honey; 3 tablespoons low-sodium soy sauce; 2 tablespoons lime juice; 2 tablespoons rice wine vinegar; 1 tablespoon fish sauce; ½ teaspoon crushed red pepper flakes, more or less to taste; Chopped peanuts, for garnish; Chopped fresh cilantro, for garnish; Rice, rice noodles, or lettuce leaves, for serving

The first time I tasted authentic Thai peanut chicken at a bustling street market in Bangkok, I nearly dropped my fork—it was that good. The creamy peanut sauce clung to tender chicken bites, with just the right kick of heat and tangy lime cutting through the richness. I knew I had to recreate it at home, but let’s be real: most of us don’t have hours to simmer sauces after work. That’s when my trusty Crockpot became my culinary superhero.

After years of perfecting slow cooker recipes (my grandma swore by hers since the 70s), I cracked the code for this Thai-inspired dish. You’ll get restaurant-quality depth of flavor with barely 15 minutes of hands-on prep. Seriously, just dump chicken breasts in the pot, whisk together an insanely flavorful sauce with peanut butter and coconut milk, then let the magic happen while you tackle your day.

A close-up of a white bowl filled with Crockpot Thai Peanut Chicken served over white noodles, topped with chopped peanuts and cilantro.

What I love most? That velvety peanut sauce transforms basic chicken into something extraordinary—golden-brown flecks of crushed peanuts, aromatic garlic, and sweet honey bubbling away until your whole house smells like your favorite Thai takeout spot. Yet it’s healthier, cheaper, and honestly… better. This recipe proves you don’t need fancy techniques to cook globally-inspired meals—just a Crockpot and a craving for bold flavors.

Why You’ll Love This Crockpot Thai Peanut Chicken

Oh, where do I even start? This recipe has been my weeknight lifesaver more times than I can count. It’s one of those rare dishes that feels indulgent but is secretly simple—the kind that’ll make you look like a kitchen rockstar with almost zero effort. Here’s why it’s about to become your slow cooker’s best friend:

Peanut sauce to die for: Creamy, nutty, with that perfect balance of sweet honey and tangy lime—it’s seriously addictive. I’ve caught my husband sneaking spoonfuls straight from the Crockpot!
15 minutes of actual work: Toss in chicken, whisk the sauce (no fancy techniques, I promise), and let the slow cooker do all the heavy lifting. Perfect for those days when even takeout sounds like too much effort.
Heat control is all yours: Love spice? Pile on the red pepper flakes. Prefer mild? Just skip ’em. It’s like having a customizable Thai restaurant in your kitchen. Want more flavorful dinners like this? Try my easy chicken lo mein next.
Better-for-you ingredients: Coconut milk gives it that lush texture without heavy cream, and you control the sugar (unlike gloppy takeout versions). Bonus: it’s naturally gluten-free if you use tamari instead of soy sauce.
Meal prep magic: The flavors deepen overnight, making leftovers even better. I pack it into lettuce wraps for lunch—my coworkers always ask for the recipe.

Trust me, after one bite of that tender chicken swimming in peanut-y goodness, you’ll wonder why you ever ordered delivery.

Ingredients for Crockpot Thai Peanut Chicken

What I love about this recipe is how just a few simple ingredients transform into something magical. Here’s everything you’ll need, organized so you can grab them quickly on your next grocery run:

Chicken Base:

1 ½ pounds boneless, skinless chicken breasts
½ cup chicken broth (trust me, it makes a difference)

That Amazing Peanut Sauce:

1 cup full-fat coconut milk (shake the can well first!)
½ cup natural peanut butter (I prefer creamy but crunchy works too)
4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
3 tablespoons honey (or maple syrup if you need it vegan)
3 tablespoons soy sauce (low-sodium is best to control saltiness)
2 tablespoons fresh lime juice (bottled works okay)
2 tablespoons rice vinegar
1 tablespoon fish sauce (don’t skip – it’s the umami secret!)
½ teaspoon red pepper flakes (more if you like the heat)

For Serving:

Chopped peanuts for crunch
Fresh cilantro leaves (unless you’re team “cilantro tastes like soap”)
Rice, noodles, or lettuce cups (I love serving this with wraps for an easy meal)

No-Stress Swaps: Use almond butter instead of peanut for allergies, or tamari for gluten-free. Once I even used cashew butter when I ran out of peanut butter and it was still delicious!

How to Make Crockpot Thai Peanut Chicken

Okay, get ready for the easiest “cooking” you’ll ever do. This recipe practically makes itself once you’ve got everything in the pot! Here’s exactly how I make my favorite weeknight Thai peanut chicken—step by foolproof step.

Set it and (almost) forget it: Lay those chicken breasts in your slow cooker like they’re going to bed—no need to trim unless there’s crazy fat. Pour in the chicken broth (this keeps everything moist), sprinkle with salt and pepper, then slap on the lid. Cook on LOW for 4-6 hours (high for 2-3 if you’re rushed, but low is better). You’ll know it’s ready when the chicken shreds effortlessly with a fork—no knife needed!
Shred time: Fish out the chicken and let it cool just enough to handle. Use two forks or, my lazy hack, toss it in your stand mixer with the paddle attachment for 10 seconds on low. Drain the broth (we’re making fresh sauce, don’t worry!) and wipe out the crock—those browned bits can make the sauce gritty. Return the chicken—it’s sauce o’clock!
Sauce magic: Whisk together everything else—coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, vinegar, fish sauce, and pepper flakes—until it’s smooth as satay sauce. Taste it! Want more tang? Add lime. More sweetness? Drizzle in honey. Pour it over the chicken and stir so every shred gets coated. For more slow cooker know-how, check out my ribeye steak tips.

A bowl of Crockpot Thai Peanut Chicken served over white noodles, topped with chopped peanuts and cilantro.

The grand finale: Cook another 45-60 minutes on LOW. This lets the flavors marry and the sauce thicken to glossy perfection. Stir halfway—you’ll see it transform from thin to luxuriously clingy. If it’s too thick, splash in broth. Too thin? Leave the lid off for 15 minutes. Pro tip from Thai food experts: the sauce should coat a spoon but still drip slowly.

Pro Tip: Adjusting Spice Level

Got spice wimps (or heat seekers) at your table? Start with ¼ teaspoon red pepper flakes—you can always add more later. For serious fire, add sriracha or minced Thai chilies with the sauce. My kids prefer it mild, so I serve chili oil on the side for us grown-ups to drizzle over.

Serving Suggestions for Crockpot Thai Peanut Chicken

Now comes the fun part—how to serve this glorious peanut chicken! I’ve tried it every which way, and here are my absolute favorite ways to turn it into a complete meal that’ll have everyone asking for seconds:

Jasmine rice is classic—that fluffy texture soaks up the sauce beautifully. For a quick veggie boost, try my rice with broccoli—it takes just 5 extra minutes!
Rice noodles make it feel like takeout night. Just soak them in hot water while the chicken finishes cooking—no boiling needed.
Lettuce wraps are my go-to when I want something light. Butter lettuce leaves hold up perfectly, and the crunch is so satisfying.

A bowl of Crockpot Thai Peanut Chicken served over white noodles, topped with chopped peanuts and fresh cilantro.

For sides, keep it simple: quick-pickled cucumbers, steamed edamame, or roasted broccoli (tossed with a splash of sesame oil). The contrast of cool, crisp veggies against the rich peanut sauce is everything.

Storage and Reheating Tips

One of the best things about this Crockpot Thai Peanut Chicken? It might actually taste better tomorrow—those flavors really settle in! Here’s how I keep leftovers tasting like they just came out of the slow cooker:

Fridge Smarts: Store it in an airtight container (I love glass ones—no stains!), and it’ll keep beautifully for 3-4 days. Don’t panic if the sauce separates—that’s just the coconut milk doing its thing. A quick stir before reheating brings it right back together.

Freezer Friendly: For longer storage, freeze portions in zip-top bags (laid flat to save space) for up to 2 months. Thaw overnight in the fridge—it reheats like a dream! Pro tip: leave the peanuts off until serving so they stay crunchy.

Reheating: Warm it gently! Microwave in 30-second bursts, stirring between each one. On the stove, add a splash of water or broth if the sauce gets too thick. The goal is just to heat it through—overcooking makes the chicken dry.

Crockpot Thai Peanut Chicken Variations

One of my favorite things about this recipe? You can tweak it a million ways to suit your taste or what’s in your fridge. Here are the variations I’ve tested (and loved) when I’m feeling creative or trying to use up leftovers:

Protein Swaps: Not a chicken fan? Use firm tofu (press it well first!), shrimp (add them in the last 30 minutes), or even chickpeas for a plant-based version. I once used leftover rotisserie chicken in a pinch—just reduce the initial cooking time to 30 minutes for the sauce to meld.

Sauce Twists: Out of soy sauce? Tamari or coconut aminos work beautifully (this Thai recipe collection taught me that trick!). For extra depth, stir in a tablespoon of red curry paste with the peanut butter—it adds this incredible aromatic complexity.

Veggie Boost: Toss in bell pepper strips or matchstick carrots when you add the sauce. Mushrooms are fantastic too—they soak up all that peanut goodness. My kids never notice the extra veggies when they’re swimming in that creamy sauce!

Really, don’t be afraid to make it your own. Some of my best kitchen “mistakes” turned into new family favorites this way!

Nutritional Information

I know what you’re thinking – with that creamy peanut sauce, this can’t possibly be good for me, right? Surprise! This dish actually packs a decent nutritional punch while tasting like total comfort food. But first, the fine print: numbers vary based on your exact ingredients (brands of peanut butter, coconut milk, etc.). Here’s the general breakdown per serving:

450 calories – perfect for a satisfying meal
22g fat (8g saturated) – mostly from those good-for-you unsaturated fats in peanuts and coconut
35g protein – hello, muscle-building chicken!
25g carbs (including 12g sugar from natural honey)
3g fiber – we could all use more of that

The magic? By using natural peanut butter and controlling the sweetener, you avoid all that processed sugar you’d get from takeout versions. Plus, coconut milk provides healthy fats that keep you full longer. For more healthy recipe inspiration, check out my lighter twists on comfort classics.

One nutritionist tip I love: pair this with fiber-rich brown rice or veggies to balance the meal. Oh, and don’t skip the lime juice – that vitamin C helps your body absorb all the good stuff!

Frequently Asked Questions

I get so many excited questions about this recipe—it’s clear y’all love it as much as I do! Here are the most common things readers ask me (and my very honest answers):

Can I use chicken thighs instead of breasts?

Absolutely! Thighs actually stay juicier during long cooks—just add 1 extra hour to your cooking time since they’re fattier. I sometimes use a mix of both—breasts for lean protein lovers, thighs for those who crave that extra-rich texture. Either way, cook until fork-tender!

Is fish sauce really necessary? It smells so strong!

I promise it’s worth it—that funky bottle is the secret behind authentic Thai flavor. The fish sauce (just 1 tablespoon!) blends right into the sauce, adding umami depth without any fishy taste. If you’re truly opposed, sub ½ teaspoon salt plus 1 teaspoon soy sauce—but you’ll miss that signature complexity. As Thai cooking experts say: “Fear no fish sauce!”

How can I make this spicier?

Oh honey, we can turn up the heat! Double the red pepper flakes, add 1-2 minced Thai chilies with the sauce, or drizzle sriracha on top. My fire-loving friends swear by a teaspoon of chili garlic paste stirred in during the final simmer. Taste as you go—you can always add more!

Help! My chicken turned out dry last time.

Two likely culprits: overcooking or cheap chicken (sad but true). Quality organic or air-chilled breasts make a huge difference. Also—don’t cook longer than 6 hours on LOW! Set a timer if needed. And that broth in the first cook? Non-negotiable—it’s your moisture insurance.

Got more questions? Slide into my DMs anytime—I love helping troubleshoot! Nothing makes me happier than knowing this recipe works in your kitchen too.

A bowl of Crockpot Thai Peanut Chicken served over white noodles and garnished with chopped peanuts and cilantro.