Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Easy Crockpot Thai Peanut Chicken is a creamy, better-than-takeout dinner that’s ready in just 30 minutes of prep. After making this many times, I’ve discovered the secret to keeping it from drying out. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Street Corn Chicken Bowl Recipe with Rice and Easy Korean Gochujang Butter Salmon Rice Bowl Recipe.

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
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/2 cup frozen peas
• 1/4 cup chopped cilantro
• Green onions and lime wedges, for garnish
• Peanut butter
• Coconut milk
• Soy sauce
• Fish sauce
• Lime juice
• Brown sugar
• Ginger
• Garlic
• Red bell pepper
• Peas
• Cilantro
• Green onions
• Lime wedges
• Optional: Chopped peanuts
• Optional: Crushed red pepper flakes
• Optional: Sliced jalapeños
• Optional: Fresh cilantro

How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner

1. Step 1: In a bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, lime juice, brown sugar, ginger, and garlic until smooth.
2. Step 2: Place chicken breasts in the slow cooker. Pour sauce over chicken. Add bell pepper and peas.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken and shred with forks. Stir in cilantro. Return chicken to slow cooker and stir to combine.
5. Step 5: Serve over rice and garnish with green onions, lime wedges, and optional toppings.

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 fridge for up to 4 days. Make-ahead tip: You can prepare the sauce and slice the bell pepper a day ahead. Store separately in the fridge.

Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

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

Recipe Notes

• Chef tip: For a quicker version, you can cook this in the Instant Pot on high pressure for 8 minutes with a 10-minute natural release.
• Best substitution: If you're out of peanut butter, you can use almond butter or cashew butter instead.
• Make-ahead: This recipe is perfect for meal prepping. Cook a big batch and portion it out for the week.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your sauce is too thick, add a little more coconut milk or chicken broth to thin it out.

Easy Crockpot Thai Peanut Chicken Recipe for Dinner

⏱

Prep

30 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours 30 minutes (low) or 3-4 hours 30 minutes (high)

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free (with substitutions)

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/2 cup frozen peas
• 1/4 cup chopped cilantro
• Green onions and lime wedges, for garnish

Seasonings

• Peanut butter
• Coconut milk
• Soy sauce
• Fish sauce
• Lime juice
• Brown sugar
• Ginger
• Garlic
• Red bell pepper
• Peas
• Cilantro
• Green onions
• Lime wedges

Optional Toppings

• Chopped peanuts
• Crushed red pepper flakes
• Sliced jalapeños
• Fresh cilantro

Instructions

1. Step 1: In a bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce, lime juice, brown sugar, ginger, and garlic until smooth.
2. Step 2: Place chicken breasts in the slow cooker. Pour sauce over chicken. Add bell pepper and peas.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken and shred with forks. Stir in cilantro. Return chicken to slow cooker and stir to combine.
5. Step 5: Serve over rice and garnish with green onions, lime wedges, and optional toppings.

Notes

• Chef tip: For a quicker version, you can cook this in the Instant Pot on high pressure for 8 minutes with a 10-minute natural release.
• Best substitution: If you're out of peanut butter, you can use almond butter or cashew butter instead.
• Make-ahead: This recipe is perfect for meal prepping. Cook a big batch and portion it out for the week.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your sauce is too thick, add a little more coconut milk or chicken broth to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: You can prepare the sauce and slice the bell pepper a day ahead. Store separately in the fridge.

Nutrition Per Serving

• Calories: 430
• Protein: 35g
• Fat: 22g
• Carbs: 20g
• Fiber: 3g
• Sugar: 9g
• Sodium: 1200mg
• Cholesterol: 90mg
• Sat. Fat: 7g

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!