Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Easy Crockpot Thai Peanut Chicken is a quick, flavorful dinner that’s better than takeout. After making this many times, I discovered the trick to a creamy, rich peanut sauce with a kick. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Garlic Roasted Cabbage Steaks with Smoky 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 or thighs
• 1/2 cup creamy peanut butter
• 1/2 cup soy sauce
• 1/4 cup chicken broth
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• Red curry paste
• Ginger
• Garlic
• Brown sugar
• Soy sauce
• Peanut butter
• Coconut milk
• Optional: Chopped cilantro
• Optional: Sliced green onions
• Optional: Crushed peanuts
• Optional: Lime wedges

How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner

1. Step 1: Place chicken in the slow cooker.
2. Step 2: In a bowl, mix peanut butter, soy sauce, chicken broth, red curry paste, brown sugar, ginger, and garlic. Pour over chicken.
3. Step 3: Pour coconut milk over the chicken.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Remove chicken, shred, and return to the slow cooker. Stir in green onions and peanuts. Serve over rice or noodles.

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 refrigerator for up to 4 days. Make-ahead tip: You can prepare the ingredients the night before and store them in the refrigerator. Cook the next day.

Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the slow cooker or on the stovetop.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a smoother sauce, use an immersion blender to blend the sauce right in the crockpot.
• Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: You can prepare the ingredients the night before and store them in the refrigerator. Cook the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• 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

3-8 hrs

⏳

Total

3-8 hrs 10 min

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup creamy peanut butter
• 1/2 cup soy sauce
• 1/4 cup chicken broth
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Seasonings

• Red curry paste
• Ginger
• Garlic
• Brown sugar
• Soy sauce
• Peanut butter
• Coconut milk

Optional Toppings

• Chopped cilantro
• Sliced green onions
• Crushed peanuts
• Lime wedges

Instructions

1. Step 1: Place chicken in the slow cooker.
2. Step 2: In a bowl, mix peanut butter, soy sauce, chicken broth, red curry paste, brown sugar, ginger, and garlic. Pour over chicken.
3. Step 3: Pour coconut milk over the chicken.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Remove chicken, shred, and return to the slow cooker. Stir in green onions and peanuts. Serve over rice or noodles.

Notes

• Chef tip: For a smoother sauce, use an immersion blender to blend the sauce right in the crockpot.
• Best substitution: Substitute chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: You can prepare the ingredients the night before and store them in the refrigerator. Cook the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• 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 in the refrigerator for up to 4 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the slow cooker or on the stovetop.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can prepare the ingredients the night before and store them in the refrigerator. Cook the next day.

Nutrition Per Serving

• Calories: 460
• Protein: 38g
• Fat: 27g
• Carbs: 20g
• Fiber: 3g
• Sugar: 7g
• Sodium: 1600mg
• Cholesterol: 95mg
• Sat. Fat: 8g

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!