Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Easy Crockpot Thai Peanut Chicken is a creamy, flavorful dinner that’s better than takeout. After making this many times, I discovered the trick to a smooth, rich sauce is using natural peanut butter. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Spicy Jalapeno Peach Chicken Recipe for Easy Dinner and Easy Sweet Potato Chickpea Curry Recipe.
Why This Easy Crockpot Thai Peanut Chicken Recipe for Dinner Is Pure Comfort
- Creamy peanut butter sauce
- Better than takeout flavor
- Easy slow cooker method
- Customizable with toppings
What You'll Need for Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup natural peanut butter
- 1 can (14 oz) coconut milk
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 2 tbsp brown sugar
- 4 green onions, chopped
- 1/4 cup chopped peanuts
- salt
- pepper
- garlic powder
- red pepper flakes
- Optional: chopped cilantro
- Optional: diced red bell pepper
- Optional: sliced green onions
- Optional: crushed peanuts
📝 Ingredient Notes
- chicken: You can also use boneless, skinless chicken thighs.
- peanut butter: Use natural peanut butter with no added sugar or oil.
🛒 Tools & Equipment I Recommend
- Crockpot — Cooks chicken to perfection while you're away. → See on Amazon
- Immersion Blender — Blends the sauce right in the crockpot for a smooth texture. → See on Amazon
How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner
- Step 1: Place chicken breasts in the bottom of your slow cooker.
- Step 2: In a bowl, mix together peanut butter, coconut milk, soy sauce, garlic, ginger, curry powder, and brown sugar. Pour over chicken.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine with sauce.
- Step 5: Serve over rice and top with green onions, peanuts, and your choice of toppings.
Cook's Tips for Perfect Easy Crockpot Thai Peanut Chicken Recipe for Dinner
- Common mistake and fix: If your sauce is too thick, add a little water or chicken broth and blend until smooth.
- Pro tip: For a spicy kick, add some diced jalapeños or red pepper flakes to the sauce.
- Pro tip: To make this recipe gluten-free, use tamari instead of soy sauce.
Storing & Reheating Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make this recipe ahead of time and reheat when ready to serve.
Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, blend half of the chicken and sauce together before stirring back into the crockpot.
- Best substitution: You can substitute the chicken for tofu or chickpeas for a vegetarian version.
- Make-ahead: Prepare the sauce and chicken in the morning, then cook in the slow cooker all day.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your chicken is not cooking through, try adding a little water or chicken broth to the slow cooker.
Want to level up this recipe?
Natural Peanut Butter — Smooth, creamy sauce with no added sugar or oil. → Check price on Amazon
Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup natural peanut butter
- 1 can (14 oz) coconut milk
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 2 tbsp brown sugar
- 4 green onions, chopped
- 1/4 cup chopped peanuts
Seasonings
- salt
- pepper
- garlic powder
- red pepper flakes
Optional Toppings
- chopped cilantro
- diced red bell pepper
- sliced green onions
- crushed peanuts
Instructions
- Step 1: Place chicken breasts in the bottom of your slow cooker.
- Step 2: In a bowl, mix together peanut butter, coconut milk, soy sauce, garlic, ginger, curry powder, and brown sugar. Pour over chicken.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine with sauce.
- Step 5: Serve over rice and top with green onions, peanuts, and your choice of toppings.
Notes
- Chef tip: For a thicker sauce, blend half of the chicken and sauce together before stirring back into the crockpot.
- Best substitution: You can substitute the chicken for tofu or chickpeas for a vegetarian version.
- Make-ahead: Prepare the sauce and chicken in the morning, then cook in the slow cooker all day.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your chicken is not cooking through, try adding a little water or chicken broth to the slow cooker.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make this recipe ahead of time and reheat when ready to serve.
Nutrition Per Serving
- Calories: 490
- Protein: 39g
- Fat: 28g
- Carbs: 17g
- Fiber: 3g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Thai Peanut Chicken Recipe for Dinner FAQs
Yes, you can prepare the sauce and chicken in the morning, then cook in the slow cooker all day.
If your sauce is too thick, add a little water or chicken broth and blend until smooth.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this recipe in the Instant Pot by cooking on high pressure for 10-15 minutes.
The best way to reheat this recipe is in the oven at 350°F (175°C) for 15-20 minutes.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Thai Peanut Chicken Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
