Make a creamy, tasty chicken in the slow cooker with peanut and coconut flavors.
introduction
This Crockpot Thai Peanut Chicken is a simple, creamy dish. It cooks slowly so the chicken becomes tender and soaks up the peanut sauce. The sauce is sweet, salty, and a little spicy. You can serve it with rice or noodles for a full meal.
why make this recipe
- It is easy and hands-off.
- It uses few ingredients.
- It feeds a family or makes good leftovers.
- The slow cook brings big flavor with little work.
- It works well for meal prep.
how to make Crockpot Thai Peanut Chicken
You mix the sauce, add chicken to the slow cooker, and cook until the chicken is soft. Then shred the chicken and stir it into the sauce. Serve over rice or noodles and top with peanuts and cilantro.
Ingredients :
- 1.5 lbs chicken breasts
- 1 cup peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Chopped peanuts and cilantro for garnish
Directions :
- In the slow cooker, mix peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, red pepper flakes, salt, and pepper.
- Add chicken breasts to the mixture and coat well.
- Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken and mix it into the sauce.
- Serve over rice or noodles, garnished with chopped peanuts and cilantro.
how to serve Crockpot Thai Peanut Chicken
- Serve over steamed rice or cooked noodles.
- Add a side of steamed broccoli or snap peas for color and crunch.
- Top with extra chopped peanuts and fresh cilantro for more texture.
- Lime wedges on the side add bright flavor.
how to store Crockpot Thai Peanut Chicken
- Cool the chicken to room temperature before storing.
- Keep in an airtight container in the fridge for 3–4 days.
- Freeze up to 2–3 months in a freezer-safe container.
- Thaw in the fridge before reheating. Reheat on low in a pan or microwave until hot.
tips to make Crockpot Thai Peanut Chicken
- Use smooth peanut butter for a creamy sauce.
- Taste the sauce before cooking and adjust salt, sweet, or spice.
- If the sauce is too thin after cooking, stir in a small slurry of cornstarch and water and cook on high for 10–15 minutes.
- If you want more heat, add extra red pepper flakes or a dash of sriracha.
- Use chicken thighs for richer flavor and more moist meat.
variation (if any)
- Add vegetables: bell peppers, carrots, or green beans can cook with the chicken.
- Swap peanut butter for almond butter if needed.
- Make it vegetarian: use firm tofu or seitan and adjust cooking time.
- Make it lighter: use light coconut milk and low-sodium soy sauce.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Cook time will be longer. Cook on low for 8–9 hours or until fully cooked. Check meat temperature to be safe.
Q: Is this safe for kids?
A: Yes. Reduce or skip the red pepper flakes to make it less spicy for kids.
Q: Can I thicken the sauce after cooking?
A: Yes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce. Cook on high for 10–15 minutes to thicken.
Q: Can I make this on the stove instead?
A: Yes. Cook the sauce in a pan, add cooked or poached chicken, then shred and simmer until warm.
Q: How do I reheat leftovers without drying the chicken?
A: Reheat gently on low in a pan with a splash of water or coconut milk. Stir often until warmed.
Conclusion
For another slow-cooker version with clear step-by-step photos, see the Slow Cooker Thai Peanut Chicken (Easy + Flavorful).
If you want a similar recipe with extra tips, check the Easy Slow Cooker Thai Peanut Chicken Recipe – Dinner, then Dessert.
For a simple crockpot take with serving ideas, read the Crockpot Thai Peanut Sauce Chicken – Jess Dukes.
For a lighter, healthy version, try the notes at Healthy Slow Cooker Thai Peanut Chicken Recipe – Haute.
For family-friendly instructions and meal ideas, visit Crockpot Thai Peanut Chicken Recipe – Family Fresh Meals.
Crockpot Thai Peanut Chicken
Ingredients
For the Peanut Sauce
- 1 cup peanut butter Use smooth peanut butter for a creamy texture.
- 1 cup coconut milk Can use light coconut milk for a lighter version.
- ¼ cup soy sauce Use low-sodium soy sauce for a healthier option.
- ¼ cup honey Can adjust sweetness to taste.
- 2 tablespoons lime juice Fresh lime juice preferred.
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red pepper flakes Adjust spice level as desired.
- Salt and pepper to taste
For Serving
- Chopped peanuts For garnish.
- Fresh cilantro For garnish.
Main Ingredient
- 1.5 lbs chicken breasts Can substitute with chicken thighs for richer flavor.
Instructions
Preparation
- In the slow cooker, mix peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, red pepper flakes, salt, and pepper.
- Add chicken breasts to the mixture and coat well.
Cooking
- Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken and mix it into the sauce.
Serving
- Serve over rice or noodles, garnished with chopped peanuts and cilantro.