Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Easy Crockpot Thai Peanut Chicken is a quick and delicious dinner option that’s better than takeout. After making this many times, I’ve discovered the trick to the perfect creamy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Zuppa Toscana Casserole Recipe for Comfort Dinner and Iced Blue Tea Latte Recipe with Vanilla Cold Foam.
Why This Easy Crockpot Thai Peanut Chicken Recipe for Dinner Is Pure Comfort
- Creamy peanut butter sauce
- Easy slow cooker method
- Better than takeout flavor
- Family-friendly and customizable
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.
- boneless, skinless chicken breasts
- peanut butter
- coconut milk
- soy sauce
- fish sauce
- brown sugar
- garlic
- ginger
- red bell pepper
- green onions
- peanut butter
- coconut milk
- soy sauce
- fish sauce
- brown sugar
- garlic
- ginger
- Optional: peanuts
- Optional: cilantro
- Optional: sesame seeds
- Optional: crushed red pepper
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for perfect results every time. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the crockpot for a smooth, creamy texture. → See on Amazon
How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner
- Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
- Step 2: In a bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, garlic, and ginger. Pour over chicken.
- Step 3: Add red bell pepper to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: Remove chicken from crockpot and shred using two forks. Return to crockpot and stir to combine with sauce. If desired, use an immersion blender to blend the sauce until smooth.
- Step 5: Serve over steamed rice and garnish with green onions, peanuts, and any desired toppings.
Cook's Tips for Perfect Easy Crockpot Thai Peanut Chicken Recipe for Dinner
- : For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Common mistake and fix: If your sauce is too thick, add a splash of chicken broth or water and blend until smooth.
- : For a lighter version, use light coconut milk and reduce the peanut butter to 1/4 cup.
- : Make it a meal by serving with steamed jasmine rice and a side of garlic green beans.
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: This recipe can be made ahead and stored in the fridge for up to 24 hours before cooking.
Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes or until warmed through.
Recipe Notes
- Chef tip: For a deeper flavor, toast the peanut butter in a dry pan over medium heat for 2-3 minutes before using.
- Best substitution: You can substitute the peanut butter with almond butter for a different flavor profile.
- Make-ahead: Prepare the sauce and chicken up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is not tender, it may not have cooked long enough. Try cooking on low for an additional hour.
Want to level up this recipe?
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Easy Crockpot Thai Peanut Chicken Recipe for Dinner
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- peanut butter
- coconut milk
- soy sauce
- fish sauce
- brown sugar
- garlic
- ginger
- red bell pepper
- green onions
Seasonings
- peanut butter
- coconut milk
- soy sauce
- fish sauce
- brown sugar
- garlic
- ginger
Optional Toppings
- peanuts
- cilantro
- sesame seeds
- crushed red pepper
Instructions
- Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
- Step 2: In a bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, garlic, and ginger. Pour over chicken.
- Step 3: Add red bell pepper to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: Remove chicken from crockpot and shred using two forks. Return to crockpot and stir to combine with sauce. If desired, use an immersion blender to blend the sauce until smooth.
- Step 5: Serve over steamed rice and garnish with green onions, peanuts, and any desired toppings.
Notes
- Chef tip: For a deeper flavor, toast the peanut butter in a dry pan over medium heat for 2-3 minutes before using.
- Best substitution: You can substitute the peanut butter with almond butter for a different flavor profile.
- Make-ahead: Prepare the sauce and chicken up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is not tender, it may not have cooked long enough. Try cooking on low for an additional hour.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until warmed through.
- Make ahead: This recipe can be made ahead and stored in the fridge for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 18g
- Fiber: 3g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 6g
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 up to 24 hours ahead. Store in the fridge until ready to cook.
If your sauce is too thick, add a splash of chicken broth or water and blend until smooth.
Yes, cook on high pressure for 10-12 minutes with a 10-minute natural release.
You can substitute the peanut butter with almond butter for a different flavor profile.
If your chicken is dry, it may have cooked for too long. Try cooking for a shorter time or on a lower temperature.
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!
