Crockpot Thai peanut chicken slow-cooks chicken in a whisked peanut butter, soy sauce, and coconut milk sauce with bell pepper and carrots, ready in about 6 hours mostly hands-off. Whisking the peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, ginger, coconut milk, and broth together before pouring means the sauce is already emulsified and coats the chicken evenly from the start of the cook.
Crockpot Thai Peanut Chicken
Ingredients
- 1.5–2 lbs boneless skinless chicken thighs or breasts
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tbsp rice vinegar or lime juice
- 2 tbsp honey or brown sugar
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger (or 1 tsp ground)
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup canned coconut milk
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- Cooked jasmine rice or rice noodles, for serving
- Chopped peanuts, cilantro, and lime wedges, for garnish
Instructions
- Add chicken to the bottom of a greased slow cooker.
- In a medium bowl, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, coconut milk, and broth until smooth.
- Pour sauce over chicken. Top with red bell pepper and carrots.
- Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return to slow cooker and stir to coat with sauce.
- Serve hot over rice or noodles. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime.
Recipe Notes
- Add more coconut milk for a creamier sauce or chili paste for more spice.
- Great for meal prep—stores well in fridge for up to 4 days.
- To make it paleo: Use coconut aminos and natural peanut butter.
Nutrition
- Serving Size
- 1 portion
- Calories
- 430
- Sugar
- 11g
- Sodium
- 670mg
- Fat
- 25g
- Saturated Fat
- 9g
- Unsaturated Fat
- 14g
- Trans Fat
- 0g
- Carbohydrates
- 18g
- Fiber
- 3g
- Protein
- 32g
- Cholesterol
- 95mg
Why the vegetables sit on top of the sauce
- Placing the vegetables on top of the chicken and sauce, rather than mixing everything together, lets them steam gently in the rising heat while the chicken absorbs the peanut sauce underneath.
- Shredding the chicken and returning it to the sauce at the end, rather than serving it whole, lets every piece soak up the sauce as it's stirred back in.
How to get the peanut sauce to the right consistency
- Add more coconut milk for a creamier sauce, per the recipe's own notes, if the finished dish looks too thin for your preference.
- Use coconut aminos and natural peanut butter to keep this paleo, as the recipe's own notes point out, if that's a dietary consideration.
Troubleshooting
The sauce looks thin.
Add more coconut milk for a creamier sauce, exactly as the recipe's own notes suggest, or let it sit uncovered on WARM for a few minutes to reduce slightly.
The dish isn't spicy enough.
Add chili paste for more spice, per the recipe's own notes, since the base recipe's optional red pepper flakes are a mild starting point.
The sauce is too thick or claggy.
Peanut butter tightens as it heats and as the dish sits. Stir in a little more coconut milk, exactly as the recipe's own notes suggest for a creamier sauce, until it loosens back to a coating consistency.
The recipe's own notes say this stores well in the fridge for up to 4 days. Reheat gently until the chicken reaches 165°F (74°C), loosening the peanut sauce with a splash of coconut milk or water if it has tightened.
The recipe's own notes suggest jasmine rice or rice noodles, garnished with chopped peanuts, cilantro, and lime wedges.
Frequently asked questions
Can I make Crockpot Thai Peanut Chicken with frozen chicken?
Yes! Add about 30 minutes to your cooking time. The sauce will thin slightly from the ice crystals but will thicken as it continues cooking.
Is this recipe gluten-free?
It can be! Just verify your soy sauce is gluten-free or substitute with tamari. All other ingredients are naturally gluten-free.
How spicy is this dish?
The base recipe is mild-to-medium. Adjust the heat by increasing or decreasing the red pepper flakes or adding sriracha to taste.
Can I make this in an Instant Pot instead?
Absolutely! Use the pressure cook function for 12 minutes (fresh chicken) or 15 minutes (frozen), with natural release.
What vegetables work best with Crockpot Thai Peanut Chicken?
Bell peppers, snow peas, broccoli, and carrots hold up well. Add during the last 30 minutes to prevent overcooking.
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