This Easy Crockpot Thai Peanut Chicken is a dream for busy days! Tender chicken is cooked in a creamy peanut sauce, giving it a tasty, nutty flavor that’s hard to resist.
Using a crockpot means less hands-on time, which is perfect for days when you’re running around. I love to serve it with rice or noodles—it’s just so comforting!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs as they are juicier, but breasts work too. If you’re looking for a vegetarian option, try using tofu or chickpeas instead!
Peanut Butter: Creamy peanut butter is essential for a smooth sauce. If you’re allergic to peanuts, almond butter or sunflower seed butter are great alternatives.
Soy Sauce: Regular soy sauce adds saltiness, but for a gluten-free option, tamari is perfect. You can also use coconut aminos for a soy-free choice.
Honey: If you need a vegan option, maple syrup or agave syrup works well. They still provide that sweet balance in the sauce.
Coconut Milk: This adds creaminess. If you don’t have it, you can substitute with heavy cream or a non-dairy milk, but it will change the flavor a bit.
How Do I Get the Perfect Shredded Chicken?
To achieve that tender shredded chicken, follow these simple steps:
- Ensure the chicken is evenly coated with the sauce before cooking, which helps it stay moist.
- Cook on low for a longer time to allow the chicken to break down and become tender—this is key.
- After the cooking time, use two forks to gently shred the chicken directly in the crockpot. Mixing it into the sauce enhances flavor and keeps it juicy.
- If you want to make it ahead, the flavors deepen when left to sit for a bit after shredding.
Easy Crockpot Thai Peanut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
For the Sauce:
- 1 cup creamy peanut butter
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 1/4 cup rice vinegar
- 1/2 cup coconut milk
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 teaspoons red pepper flakes or 1 tablespoon sriracha (adjust for desired spice level)
- 1/4 cup water or chicken broth (to thin sauce if needed)
- Juice of 1 lime
For Garnishing and Serving:
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (optional garnish)
- Cooked rice or rice noodles, for serving
How Much Time Will You Need?
You’ll spend about 15 minutes preparing this recipe and then let the crockpot do the work! Cook it for 4-6 hours on low or 2-3 hours on high. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts or thighs at the bottom of your crockpot. Arrange them in a single layer so they cook evenly.
2. Make the Peanut Sauce:
In a medium bowl, whisk together the creamy peanut butter, soy sauce (or tamari), honey (or maple syrup), rice vinegar, coconut milk, minced garlic, grated ginger, red pepper flakes (or sriracha), and lime juice. Mix until the sauce is smooth and creamy.
3. Combine in the Crockpot:
Pour that delicious peanut sauce all over the chicken in the crockpot. Make sure the chicken pieces are well coated with the sauce! This will ensure they stay juicy and full of flavor.
4. Cooking Time:
Cover the crockpot with its lid and set it to low for 4-6 hours or high for 2-3 hours. Your kitchen will smell amazing while it cooks!
5. Shred the Chicken:
Once the chicken is cooked through and tender, use two forks to shred it directly in the crockpot. Mix it well with the sauce so every bite is packed with flavor.
6. Final Touches:
If you find the sauce too thick, you can stir in some water or chicken broth until you reach your desired consistency.
7. Serve:
Serve your tasty Thai peanut chicken over a bed of cooked rice or rice noodles for a comforting meal.
8. Garnish:
Top off with fresh cilantro and chopped peanuts if you like a little crunch. Enjoy your creamy, flavorful Thai peanut chicken!
FAQ for Easy Crockpot Thai Peanut Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time. If cooking on low, it may take 6-8 hours, and if on high, around 3-4 hours. It’s best to check that the chicken is cooked through before shredding.
How Can I Adjust the Spice Level?
If you prefer a milder dish, use less red pepper flakes or skip the sriracha. You can always add more spice to your serving at the end. For a little heat without too much spiciness, consider adding a bell pepper or carrot to the crockpot for some extra flavor.
Can I Make This Ahead of Time?
Absolutely! You can prepare the peanut sauce a day ahead and refrigerate it. Just add the chicken when you’re ready to cook. Cooked Thai peanut chicken also stores well, so feel free to prepare it in advance for meal prep.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the sauce has thickened, add a splash of water or broth to loosen it up!
