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A close-up of a bowl of savory peanut chicken, garnished with fresh cilantro, crushed peanuts, and red chilies.

Crockpot Thai Peanut Chicken

A delicious and easy slow cooker recipe featuring tender chicken smothered in a rich, savory, and slightly spicy peanut sauce. Perfect for a weeknight meal with minimal effort and maximum flavor.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Vegetables
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 red bell pepper sliced
  • 1/2 yellow onion sliced (optional)
For the Thai Peanut Sauce
  • 1 cup creamy peanut butter
  • 1/2 cup light coconut milk canned, full-fat works too
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp brown sugar packed
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp sriracha or more, to taste
  • 1/2 cup chicken broth or water
  • 1 tbsp cornstarch for thickening, optional
  • 2 tbsp cold water for cornstarch slurry, optional
For Serving & Garnish
  • 4 cups cooked rice or noodles
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp roasted peanuts chopped
  • 2 lime wedges

Equipment

  • Slow Cooker (Crockpot)
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Peanut Sauce
  1. In a medium bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, sriracha, and chicken broth until the sauce is smooth and well combined. Taste and adjust sriracha if you prefer more heat.
Assemble & Cook
  1. Place the chicken thighs (or breasts) in the bottom of your slow cooker. Arrange the sliced red bell pepper and yellow onion (if using) around the chicken.
  2. Pour the prepared peanut sauce evenly over the chicken and vegetables, ensuring the chicken is well coated.
  3. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and easily shreds with a fork.
Shred & Thicken (Optional)
  1. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine it with the sauce and vegetables.
  2. If the sauce is thinner than desired, create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the slurry into the slow cooker and cook on HIGH for an additional 15-30 minutes, or until the sauce has thickened to your preference.
Serve
  1. Serve the Crockpot Thai Peanut Chicken warm over a bed of cooked rice or noodles. Garnish generously with fresh chopped cilantro, chopped roasted peanuts, and a squeeze of fresh lime juice.

Notes

Spice Level: Adjust the amount of sriracha to your liking. For more heat, add an extra teaspoon or two. For less heat, omit or reduce it.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
Serving Suggestions: This dish is also great with steamed broccoli, snap peas, or a side salad.