Crockpot Thai Peanut Chicken

Crockpot Thai Peanut Chicken — a creamy, comforting dish that tastes like a weeknight win and a weekend treat all at once. This slow-cooked recipe melds savory soy and chicken broth with rich peanut butter and a hint of honey for a balanced, slightly sweet sauce that clings to tender shredded chicken. If you enjoy making meals that double as excellent leftovers or sandwich/wrap fillings, you’ll appreciate how well this keeps and transforms — try turning leftovers into wraps like these Thai peanut chicken wraps for a quick lunch or picnic option.

Why make this recipe
If you’re tired of dinners that take too much hands-on time but leave something to be desired, this Crockpot Thai Peanut Chicken solves that problem: dump, set, and come back to rich, layered flavors and shreddable chicken. It’s perfect for busy evenings, feeds a crowd easily, and gives you flexible leftovers that reheat and repurpose beautifully.

Step-by-Step Guide to Making Crockpot Thai Peanut Chicken

This section expands on the simple directions so you get the best texture and flavor from your slow cooker.

• Prep the chicken: Pat 1.5 lbs chicken breasts dry and season lightly with salt and pepper. If the breasts are very thick, slice them horizontally to an even thickness so they cook uniformly.
• Make the sauce: In a medium mixing bowl, whisk together 1 cup creamy peanut butter, 1/2 cup soy sauce, 1/2 cup chicken broth, 1/4 cup honey, 2 tablespoons rice vinegar, 2 cloves garlic (minced), and 1 tablespoon ginger (minced). Whisk until smooth — the chicken broth helps loosen the peanut butter so it pours easily.
• Layer flavors in the crockpot: Place the seasoned chicken breasts in the bottom of the crockpot. Pour the peanut sauce evenly over the chicken, ensuring most of each piece is coated. Add 1 cup sliced bell peppers and 1 cup sliced onions on top; they’ll steam into the sauce and keep the dish bright and slightly textured.
• Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours. The low setting yields the most tender, shreddable chicken and lets the sauce flavors meld. If your slow cooker runs hot, check at the earlier end of the range.
• Finish and shred: When the chicken reaches an internal temperature of 165°F and is easily flaked with a fork, remove the lid and use two forks to shred the chicken directly in the sauce. If the sauce seems thin, remove the chicken to a bowl, whisk a tablespoon of cornstarch with two tablespoons of cold water, stir into the crockpot, and cook on HIGH uncovered for 10–15 minutes to thicken; then return the shredded chicken to the sauce.
• Garnish and serve: Taste and adjust seasoning with salt and pepper as needed. Serve over rice or noodles and sprinkle with chopped peanuts and cilantro for crunch and herbal lift.

Ingredients

• 1.5 lbs chicken breasts
• 1 cup creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup bell peppers, sliced
• 1 cup onions, sliced
• Salt and pepper to taste
• Chopped peanuts and cilantro for garnish

Directions

1. Place chicken breasts in the crockpot.
2. In a mixing bowl, whisk together peanut butter, soy sauce, chicken broth, honey, rice vinegar, garlic, and ginger.
3. Pour the peanut sauce over the chicken and add sliced bell peppers and onions.
4. Cover and cook on low for 6-8 hours or on high for 4 hours.
5. Shred the chicken in the sauce before serving.
6. Garnish with chopped peanuts and cilantro and serve over rice or noodles.

Best Way to Store Crockpot Thai Peanut Chicken

• Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or bag at 0°F (-18°C) for up to 3 months.
• Reheating: Thaw frozen portions overnight in the fridge, then reheat gently over low heat on the stovetop or in the microwave until steaming (165°F / 74°C internal). Add a splash of chicken broth while reheating if the sauce feels too thick or dry.

Serving Suggestions for Crockpot Thai Peanut Chicken

• Over fluffy jasmine rice with lime wedges: The bright acidity from lime cuts through the richness and wakes up the flavors.
• Tossed with rice noodles or soba: Warm the shredded chicken and sauce, then fold in cooked noodles for a saucy noodle bowl topped with fresh cilantro and crushed peanuts.
• In wraps and sandwiches: Fill warm tortillas or crusty rolls for an on-the-go meal. Add shredded cabbage and carrot ribbons for crunch.
• As a salad topper: Serve chilled or room-temperature shredded chicken over crisp romaine or mixed greens with a drizzle of leftover peanut sauce and a squeeze of lime.

Tips to make Crockpot Thai Peanut Chicken
Q: How do I keep it moist?
A: Cook on the low setting and shred the chicken directly in the sauce; the cooking liquid prevents drying. If you must use higher heat, reduce the cook time and check earlier.

Q: Can I adjust the spiciness?
A: Yes — add red pepper flakes, sriracha, or a diced fresh chili when assembling the sauce for heat; reduce or omit for mild flavor.

Q: How can I thicken the sauce if it’s too thin?
A: Stir a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the crockpot and cook on high, uncovered, for 10–15 minutes until it thickens. Alternatively, remove some sauce, simmer and reduce on the stovetop, then return.

Variation ideas

• Peanut-Free Option (paragraph): If you need to avoid peanuts, almond or sunflower seed butter can provide similar richness; choose unsweetened and adjust salt and sweetness to taste. For a nut-free pathway, try tahini paired with an extra touch of honey and a splash more soy sauce to replicate the savory depth.
• Protein swaps (bullet):
  • Use boneless, skinless thighs instead of breasts for richer flavor and even more tender shredded meat.
  • For a vegetarian take, simmer firm tofu cubes or use a mix of hearty mushrooms and tempeh — reduce overall cooking time and finish on low so tofu holds texture.

Frequently Asked Questions

Q: Can I use low-sodium soy sauce?
A: Yes — low-sodium soy sauce is a good choice if you’re watching salt. Taste at the end and add salt only if needed.

Q: How can I make the sauce creamier without thinning it out?
A: Use full-fat creamy peanut butter and ensure it’s fully emulsified by whisking with warm chicken broth before adding to the crockpot.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently.

What to do if the sauce separates

• Slow-cooker sauces with peanut butter can sometimes separate when reheated. Whisk vigorously or blend with an immersion blender for a smooth finish. A small splash of warm water or additional chicken broth while whisking helps reincorporate the oils.

Extra technique notes and troubleshooting

• Browning the chicken first: Optional but recommended if you want a deeper, caramelized flavor. Sear the breasts in a skillet for 1–2 minutes per side before adding to the crockpot. This step is not required but contributes a lovely toasty note.
• Avoiding a greasy top layer: If the sauce develops an oily sheen, stir it in — the oil contains flavor. If it’s excessive, refrigerate the dish and skim the solidified fat before reheating.
• Balancing flavors: After cooking, taste for acidity and sweetness. A squeeze of lime or a tablespoon more rice vinegar brightens the sauce; a drizzle of honey balances if it’s too salty.

Meal planning ideas

• Make it Sunday night: Prepare the crockpot and cook while you do weekend activities; pack lunches for the week with rice bowls or wraps.
• Double and freeze: Make a double batch for freezer meals — portion into family-sized and single-serving containers for fast dinners and lunches.
• Use as a multipurpose protein: This dish is excellent in grain bowls, tacos with a Southeast-Asian twist, or spooned over baked sweet potatoes.

Nutrition notes

• This recipe provides a solid hit of protein from the chicken and healthy fats from the peanut butter, but be mindful of the sodium in soy sauce and the calories in peanut butter. Use low-sodium soy sauce and adjust portion sizes to fit dietary goals. Adding lots of vegetables (bell peppers, onions, shredded carrots, snap peas) boosts fiber and vitamins.

Leftover creativity

• Make fried rice: Chop leftover chicken and stir it into fried rice with scrambled egg and scallions for a quick, satisfying meal.
• Turn it into a soup: Add leftover chicken to a simple broth with rice noodles, bok choy, and a squeeze of lime for a warming bowl.
• Stuffed sweet potatoes: Spoon reheated chicken over baked sweet potatoes and top with cilantro and crushed peanuts for a balanced meal.

Safety and food-handling reminders

• Always confirm chicken reaches 165°F internal temperature to ensure it’s safe to eat.
• Cool leftovers promptly — refrigerate within two hours of cooking. Use shallow containers to speed cooling.

A final note on flavor balance

• The best part of this Crockpot Thai Peanut Chicken is the layered balance — savory soy, nutty peanut butter, mild sweetness from honey, and the tang of rice vinegar. Don’t be afraid to tweak little elements (more vinegar for tang, more honey for sweetness, a dash of chili for heat) until the sauce sings to your palate.

Conclusion

If you want another slow-cooker perspective on this comforting flavor combo, check out this helpful take from Slow Cooker Thai Peanut Chicken (Easy + Flavorful) at Five Heart Home for additional technique ideas and serving variations. For a straightforward, family-friendly version that emphasizes pantry-friendly ingredients, see the approach laid out at Easy Slow Cooker Thai Peanut Chicken Recipe from Dinner, then Dessert for inspiration on sides and customization.

Crockpot Thai Peanut Chicken

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• Author: admin
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A creamy, comforting dish of slow-cooked chicken in a rich peanut sauce, perfect for busy evenings and excellent as leftovers.

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Ingredients

Scale 1x2x3x

• 1.5 lbs chicken breasts
• 1 cup creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup bell peppers, sliced
• 1 cup onions, sliced
• Salt and pepper to taste
• Chopped peanuts and cilantro for garnish

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Instructions

1. Pat chicken breasts dry and season lightly with salt and pepper.
2. In a mixing bowl, whisk together peanut butter, soy sauce, chicken broth, honey, rice vinegar, garlic, and ginger.
3. Layer the seasoned chicken in the bottom of the crockpot, pour the peanut sauce over, and add sliced bell peppers and onions.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours until the chicken is shreddable.
5. Remove the lid, shred the chicken with two forks in the sauce, and adjust seasoning if necessary.
6. Serve over rice or noodles, garnished with chopped peanuts and cilantro.

Notes

For a thicker sauce, use a cornstarch slurry after shredding the chicken. This dish is freezer-friendly and can be repurposed into wraps, salads, or rice bowls.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg

Keywords: slow cooker, peanut chicken, Thai food, chicken recipes, weeknight dinners