Thai Peanut Chicken: An Amazing Ultimate Crockpot Recipe

Thai Peanut Chicken made in the crockpot is one of those incredible set-it-and-forget-it meals that fills the kitchen with mouthwatering aromas and delivers rich, nutty, and bold flavors. With tender chicken simmered in a creamy, spiced peanut sauce, this dish hits all the right notes—sweet, savory, slightly spicy, and completely satisfying.

Why You’ll Love This Recipe

I love this crockpot Thai Peanut Chicken because it’s simple, hands-off, and packed with flavor. The chicken comes out juicy and perfectly coated in that irresistible peanut sauce. It’s a no-fuss dinner that feels exotic but is made with ingredients I usually have on hand. It’s great for busy nights, meal prep, or feeding a hungry crowd with minimal effort.

Ingredients

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

• Boneless, skinless chicken thighs or breasts

• Creamy peanut butter

• Soy sauce

• Fresh lime juice

• Honey or brown sugar

• Garlic, minced

• Fresh ginger, grated

• Red curry paste

• Coconut milk

• Rice vinegar

• Crushed red pepper flakes (optional)

• Chopped peanuts and green onions (for garnish)

• Cooked jasmine or basmati rice (for serving)

Directions

1. I start by whisking together the peanut butter, soy sauce, lime juice, honey, garlic, ginger, red curry paste, coconut milk, and rice vinegar in a bowl until smooth.

2. I place the chicken in the bottom of the crockpot and pour the sauce mixture over it, making sure it’s well-coated.

3. I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and easily shreds or slices.

4. About 15 minutes before serving, I taste the sauce and adjust the seasoning—sometimes I add more lime for brightness or a little more honey if I want it sweeter.

5. I serve it over a bed of warm rice, then sprinkle chopped peanuts and sliced green onions on top for texture and flavor.

Servings and timing

This recipe makes about 4–6 servings. It takes only 10 minutes to prep, then cooks for 5–6 hours on low or 3–4 hours on high in the crockpot.

Variations

I sometimes add sliced red bell peppers or shredded carrots to the crockpot for extra veggies. If I want a spicier kick, I add more red curry paste or sriracha. I’ve also swapped chicken for tofu or chickpeas for a vegetarian version. For a low-carb option, I serve it over cauliflower rice or lettuce wraps.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, I add a splash of coconut milk or water to loosen it. This dish also freezes beautifully—perfect for batch cooking.

FAQs

Can I use natural peanut butter?

Yes, I’ve used both natural and regular peanut butter. Natural peanut butter gives a slightly different texture but still works great. I just make sure it’s well-stirred before using.

Can I use chicken breast instead of thighs?

Absolutely. I’ve made it with both, and while thighs are juicier, breasts still turn out tender in the crockpot.

What can I serve with Thai Peanut Chicken?

I usually serve it with jasmine rice, but it’s also great with rice noodles, quinoa, or even wrapped in lettuce for a lighter option.

Can I make it dairy-free?

It already is dairy-free since it uses coconut milk instead of cream. That makes it perfect for those avoiding dairy.

How spicy is this dish?

It’s mildly spicy, but I adjust the heat by adding more or less curry paste or crushed red pepper flakes depending on who I’m serving.

Conclusion

Thai Peanut Chicken in the crockpot is a flavorful, fuss-free meal that never fails to impress. With rich, creamy peanut sauce and tender chicken, it’s the kind of dish I crave again and again. It’s incredibly easy to make and totally customizable, making it a must-have recipe in my weeknight dinner rotation.