Go Back

Crockpot Thai Peanut Chicken

Crockpot Thai peanut chicken with a thick, creamy peanut sauce—tender shredded chicken cooked set-and-forget style. Finish with a sriracha drizzle, then serve over rice with cilantro and crushed peanuts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless chicken thighs
  • 0.5 cup creamy peanut butter
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.5 cup chicken broth
For serving
  • 1 cooked rice
  • 0.25 cup fresh cilantro
  • 0.5 cup sliced green onions
  • 0.25 cup crushed peanuts
  • 2 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Make the peanut sauce
  1. Whisk creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, grated ginger, and chicken broth together until smooth.
Slow cook the chicken
  1. Place boneless chicken thighs in the crockpot and pour the peanut sauce over them.
  2. Cook on low for 6 hours or high for 3–4 hours until chicken is completely tender, with the surface of the sauce visibly simmering through the cook time.
Shred and coat
  1. Shred chicken directly in the crockpot and stir until fully coated in the thick, creamy peanut sauce.
Serve
  1. Serve the peanut chicken over cooked rice and top with fresh cilantro, sliced green onions, crushed peanuts, and lime wedges.

Notes

Pro tip: If the sauce looks too thick after cooking, stir in 1–3 tbsp chicken broth until it loosens to a creamy drizzle. Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze up to 2 months, then thaw and rewarm with a splash of broth. For a gluten-free option, use tamari instead of soy sauce.