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Crockpot Thai Peanut Chicken recipe is a flavor-packed dinner that’s so easy to make. Boneless chicken thighs cook in a rich peanut sauce with coconut milk, garlic, ginger, and lime, giving you that perfect balance of savory, sweet, and a little tangy.
Serve this easy slow cooker Peanut Chicken over rice noodles or rice, add some fresh herbs and crunchy peanuts on top, and you’ve got a meal that tastes like takeout, but is made right at home in your slow cooker.
Table of Contents
- A Flavorful Slow Cooker Dinner
- Why You’ll Love This Peanut Chicken Recipe
- Ingredients in Crockpot Thai Peanut Chicken
- Recipe Tips and Variations
- How to Make Crockpot Chicken with Peanut Sauce
- Storage and Reheating
- FAQs About Crockpot Thai Peanut Chicken
- More Asian Inspired Dinner Recipes
- Crockpot Thai Peanut Chicken Recipe
A Flavorful Slow Cooker Dinner
This recipe is a fun change from the usual weeknight chicken recipes. The delicious peanut sauce is layered with Thai-inspired flavors that balance sweet, salty, tangy, and spicy. And the crockpot does all the work!
Why You’ll Love This Peanut Chicken Recipe
- Set it and forget it – The slow cooker makes this mostly hands-off.
- Rich and creamy peanut sauce – Coconut milk, garlic, ginger, lime, and peanut butter create an irresistible flavor combo.
- Family friendly – You control the spice level, so it’s easy to make mild or spicy.
- Versatile – Serve with rice noodles, jasmine rice, or even quinoa.
- Great for leftovers – Tastes even better the next day!
Slow Cooker Thai Peanut Chicken is perfect for busy weeknights, meal prep, or even casual dinner parties.
It tastes like something you’d order at your favorite Thai restaurant, but it’s so simple to make at home.
Ingredients in Crockpot Thai Peanut Chicken
For exact amounts in Slow Cooker Thai peanut chicken, see the recipe card below.
- Chicken Thighs, Boneless Skinless
- Salt
- Unsweetened Coconut Milk
- Garlic
- Fresh Ginger (or ground)
- Honey
- Lime Juice
- Soy Sauce
- Rice Wine Vinegar
- Red Pepper Flakes
- Peanut Butter (creamy)
- Cornstarch
- Fresh Cilantro
- Green Onions
- Cooked Rice Noodles (or rice)
- Chopped Peanuts
- Sriracha
Recipe Tips and Variations
- Chicken options – Boneless chicken breasts also work, but thighs stay juicier.
- Nut butter swap – Try cashew butter or almond butter if peanut allergies are a concern.
- Make it spicier – Add more red pepper flakes, Thai chiles, or a drizzle of Sriracha.
- Vegetable add-ins – Bell peppers, shredded carrots, or snap peas can be stirred in during the last hour of cooking.
- Serving ideas – This is fantastic with rice noodles, but jasmine rice, cauliflower rice, or quinoa are also great bases.
How to Make Crockpot Chicken with Peanut Sauce
- Prep the chicken – Place chicken thighs in your slow cooker and season with salt.
- Make the peanut sauce – Whisk together coconut milk, garlic, ginger, honey, lime juice, soy sauce, rice vinegar, and red pepper flakes. Warm peanut butter slightly, then whisk it into the sauce.
- Pour the peanut sauce over the chicken and stir to coat.
- Slow cook – Cover and cook on Low for 4–6 hours, stirring occasionally.
- Thicken the sauce – Whisk cornstarch carefully into some hot peanut sauce.
- Thicken the sauce – Stir the cornstarch slurry back into the crockpot. Cook 20–30 minutes more until thickened.
- Shred chicken directly in the crockpot when tender.
- Finish & serve – Stir in half of the cilantro and green onions. Serve over noodles or rice, garnished with chopped peanuts, herbs, and Sriracha.
Storage and Reheating
- Refrigerate leftover Thai Peanut Butter Chicken in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
FAQs About Crockpot Thai Peanut Chicken
Yes, but make sure it’s well stirred so the oil is incorporated. It may give the sauce a slightly different texture.
Yes! You can prep the sauce the night before and refrigerate it, then just pour over chicken in the morning and cook.
Yes, if your slow cooker is large enough. Use a 6–7 quart crockpot and increase cooking time slightly if needed.
More Asian Inspired Dinner Recipes
Slow Cooker Indian Butter Chicken
Instant Pot Mulligatawny Soup
Instant Pot Red Lentil Curry Soup
Instant Pot Red Curry Vegetables
Egg Roll in a Bowl
If you make this delicious Crock Pot Thai Peanut Chicken recipe, please leave a comment with a star rating below. Share on your socials! I appreciate you trying my recipes!
Crockpot Thai Peanut Chicken
Equipment
- Small Pot (to boil noodles)
Ingredients
Chicken
- 2-3 lbs Chicken Thighs, boneless skinless
- ¾ teaspoon Salt
Peanut Sauce
- 1 ½ cups Unsweetened Coconut Milk
- 5 cloves Garlic, pressed
- 2 Tablespoons Fresh Ginger, grated (or 2 teaspoons powdered)
- 3 Tablespoons Honey
- 1 ½ Tablespoons Lime Juice
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- ½ teaspoon Red Pepper Flakes
- 1 cup Peanut Butter (I prefer creamy)
To Thicken
- 2 Tablespoons Cornstarch
To Finish
- ¼ cup Fresh Chopped Cilantro, divided
- 4 Green Onions, chopped, divided
To Serve
- Cooked Rice Noodles or rice
- Chopped Peanuts for garnish
- Sriracha for heat
Instructions
Prep
- Spray the crock pot with cooking spray.
- Gather all of the ingredients together and measure, chop, and prep them.
Chicken
- Add chicken thighs to the crockpot. Season with salt.
Make the Peanut Sauce
- To a medium bowl, add the coconut milk, garlic, ginger, honey, lime juice, soy sauce, rice wine vinegar, and red pepper flakes.
- In a small bowl, heat the peanut butter in the microwave for about 30 seconds to soften it. Then whisk the peanut butter into the sauce until blended.
- Pour the peanut sauce over the chicken thighs and mix to coat the pieces thoroughly.
Slow Cook
- Cover and cook on Low for 4 to 6 hours, or until chicken is tender (at least 165°F), stirring 2 or 3 times (I don’t recommend using High setting as the sauce can burn where it touches the edges of the crock).
- Using 2 forks shred the chicken in the crock as much as you prefer (I like to leave a few chunks for texture).
Thicken
- Spoon some of the hot peanut sauce into the small bowl. Add the cornstarch and carefully whisk it until no lumps remain.
- Pour the slurry into the crock pot and stir. Cover and cook an additional 20-30 minutes, or until the sauce is thickened (stir halfway through).
- Meanwhile, cook the rice noodles, or rice, if using.
Serve
- When ready to serve, taste and adjust seasoning, if desired.
- Add half of the chopped cilantro and half of the chopped green onions to the chicken and mix together.
- Serve chicken and sauce over some cooked rice noodles, or over white or brown rice.
- Garnish with chopped peanuts, remaining cilantro and green onions, and some red pepper flakes, or Sriracha, if desired.
Notes
Storage
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before gently reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
