🌿🥜 Crockpot Thai Peanut Chicken — The “Set It & Forget It” Dinner That Tastes Like Takeout!
I swear… the first time I made this Crockpot Thai Peanut Chicken, my entire house smelled like a cozy little Thai restaurant—warm, nutty, savory, with just the perfect hint of sweetness. My family kept walking into the kitchen asking, “Are we having takeout tonight?” Nope… even better. This was homemade, hands-off, and ridiculously delicious.
What I love most about this dish is that it’s effortless. You literally mix the sauce, pour it over the chicken, close the lid, and walk away. No babysitting. No flipping or stirring every few minutes. And when it’s done… oh my goodness. The chicken turns fall-apart tender, and the peanut sauce becomes silky, rich, and glossy—perfect over rice or noodles.
Everyone I’ve made this for has asked for the recipe. My sister said it tasted like something from a fancy Thai bistro, and my husband kept going back for more even after he said he was “full.” This one is definitely going into the permanent rotation.
If you need an easy dinner that delivers big flavor with almost no work, this is it. Let’s get into it!
🥣 Ingredients (Simple, Cozy, and Full of Flavor)
2 lbs boneless, skinless chicken breasts or thighs
1 cup coconut milk
½ cup creamy peanut butter
¼ cup soy sauce
2 tbsp honey
2 tbsp rice vinegar or lime juice
1 tbsp sriracha (optional for heat)
3 cloves garlic, minced
1 tbsp fresh grated ginger (or 1 tsp ground ginger)
½ cup chicken broth
Garnishes: chopped peanuts, cilantro, lime wedges, green onions
To serve: jasmine rice, noodles, or cauliflower rice
⏲️ Instructions – Crockpot Magic!
- Place the chicken in the bottom of your slow cooker.
- In a bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, vinegar/lime, sriracha, garlic, ginger, and chicken broth until smooth.
- Pour the sauce over the chicken.
- Cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is tender and easily shreddable.
- Shred or slice the chicken and stir it back into the sauce.
- Serve over rice or noodles with cilantro, lime, peanuts, or green onions.
⭐ Why This Recipe Works So Well
✔ Slow cooker keeps the chicken juicy
✔ Peanut sauce thickens beautifully as it cooks
✔ Perfect for meal prep
✔ Kids love it
✔ Pantry-friendly ingredients
✔ Tastes like restaurant food for a fraction of the cost
🍽️ Serving Ideas You’ll Love
Over fluffy jasmine rice
With steamed broccoli or snap peas
Tossed with rice noodles
Wrapped in lettuce cups
Over cauliflower rice for a low-carb meal
💡 Tips for the Best Flavor
Use chicken thighs if you want extra tenderness.
Add a splash of lime juice just before serving for brightness.
Stir in a spoonful of peanut butter at the end if you like it thicker.
Add red peppers, carrots, or onions to the crockpot for extra veggies.
🥜 Storing & Reheating
This dish actually tastes even better the next day because the flavors deepen!
Refrigerate: up to 4 days
Freeze: up to 3 months
Reheat: microwave or stovetop, add a splash of broth if needed
📌 If You Make This… Prepare for Compliments!
Every time I’ve served this Crockpot Thai Peanut Chicken, someone has asked:
“Did you really make this at home?”
Yes! And now you can too.
Save this recipe because once you try it… it’s going to be a regular in your weekly meal plans.