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 countless times, I’ve discovered the trick to keeping it from being too spicy. This dish is perfect for busy weeknights and is a family favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Beef Crunchwraps with Cheesy Sauce and Brown Sugar Chai Cake Recipe with Warm Spices.

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 creamy peanut butter
• 1 can (14 oz) coconut milk
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp red pepper flakes
• 1/4 cup chopped peanuts
• 2 green onions, sliced
• 1 tbsp lime juice
• Salt and pepper, to taste
• Optional: Fresh cilantro, chopped
• Optional: Sliced red bell pepper
• Optional: Crushed red pepper flakes

How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, mix peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Remove chicken, shred, and return to slow cooker. Stir in peanuts, green onions, and lime juice. Season with salt and pepper.

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 for up to 4 days. Make-ahead tip: Prepare the sauce ahead of time and store in the fridge. Add to the slow cooker with chicken in the morning.

Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Freeze cooked chicken and sauce for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a healthier version, use natural peanut butter and reduce the amount of brown sugar.
• Best substitution: You can substitute the coconut milk with chicken broth for a lighter sauce.
• Make-ahead: This recipe can be made ahead of time and reheated.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.

Easy Crockpot Thai Peanut Chicken Recipe for Dinner

⏱

Prep

10 min

🍳

Cook

6 hr

⏳

Total

6 hr 10 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup creamy peanut butter
• 1 can (14 oz) coconut milk
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp red pepper flakes

Seasonings

• 1/4 cup chopped peanuts
• 2 green onions, sliced
• 1 tbsp lime juice
• Salt and pepper, to taste

Optional Toppings

• Fresh cilantro, chopped
• Sliced red bell pepper
• Crushed red pepper flakes

Instructions

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, mix peanut butter, coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, and red pepper flakes. Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Remove chicken, shred, and return to slow cooker. Stir in peanuts, green onions, and lime juice. Season with salt and pepper.

Notes

• Chef tip: For a healthier version, use natural peanut butter and reduce the amount of brown sugar.
• Best substitution: You can substitute the coconut milk with chicken broth for a lighter sauce.
• Make-ahead: This recipe can be made ahead of time and reheated.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and sauce for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the sauce ahead of time and store in the fridge. Add to the slow cooker with chicken in the morning.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 26g
• Carbs: 18g
• Fiber: 3g
• Sugar: 7g
• Sodium: 1100mg
• Cholesterol: 95mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Thai Peanut Chicken Recipe for Dinner FAQs

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!