Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Easy Crockpot Thai Peanut Chicken is a creamy, flavorful, and better than takeout dinner recipe. After making this many times, I’ve discovered the trick to the perfect balance of sweet and spicy peanut sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Sun-Dried Tomato Chicken Skillet with Spinach and Easy High Protein Turkey Meatballs Meal Prep 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.

• Boneless, skinless chicken breasts
• Creamy peanut butter
• Coconut milk
• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Red curry paste
• Vegetables (bell peppers, carrots, snap peas)
• Green onions
• Cilantro
• Peanut butter
• Coconut milk
• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Red curry paste
• Optional: Crushed peanuts
• Optional: Chopped cilantro
• Optional: Lime wedges
• Optional: Sliced green onions

How to Make Easy Crockpot Thai Peanut Chicken Recipe for Dinner

1. Step 1: Place chicken breasts in the bottom of the crockpot.
2. Step 2: In a bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, garlic, ginger, and red curry paste.
3. Step 3: Pour the sauce over the chicken.
4. Step 4: Add vegetables on top of the chicken.
5. Step 5: Cook on low for 6-8 hours or on high for 3-4 hours.
6. Step 6: Remove chicken from the crockpot and shred. Return to the crockpot and stir to combine with the sauce and vegetables.
7. Step 7: Serve over steamed rice and garnish with green onions, cilantro, and lime wedges.

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 make this recipe ahead of time and reheat it when needed.

Freezing Easy Crockpot Thai Peanut Chicken Recipe for Dinner

Freeze leftovers for up to 3 months. Thaw in the fridge overnight 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 use chicken tenders instead of chicken breasts. They cook faster and are more tender.
• Best substitution: If you don't have coconut milk, you can use chicken broth instead. It will change the flavor slightly, but it will still be delicious.
• Make-ahead: You can prepare the sauce and vegetables ahead of time and store them in the fridge until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to feed a larger crowd.
• Troubleshooting: If your sauce is too thick, thin it out with a little bit of chicken broth or water.

Easy Crockpot Thai Peanut Chicken Recipe for Dinner

⏱

Prep

10 minutes

🍳

Cook

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

⏳

Total

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

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• Boneless, skinless chicken breasts
• Creamy peanut butter
• Coconut milk
• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Red curry paste
• Vegetables (bell peppers, carrots, snap peas)
• Green onions
• Cilantro

Seasonings

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

Optional Toppings

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

Instructions

1. Step 1: Place chicken breasts in the bottom of the crockpot.
2. Step 2: In a bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, garlic, ginger, and red curry paste.
3. Step 3: Pour the sauce over the chicken.
4. Step 4: Add vegetables on top of the chicken.
5. Step 5: Cook on low for 6-8 hours or on high for 3-4 hours.
6. Step 6: Remove chicken from the crockpot and shred. Return to the crockpot and stir to combine with the sauce and vegetables.
7. Step 7: Serve over steamed rice and garnish with green onions, cilantro, and lime wedges.

Notes

• Chef tip: For a quicker version, you can use chicken tenders instead of chicken breasts. They cook faster and are more tender.
• Best substitution: If you don't have coconut milk, you can use chicken broth instead. It will change the flavor slightly, but it will still be delicious.
• Make-ahead: You can prepare the sauce and vegetables ahead of time and store them in the fridge until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to feed a larger crowd.
• Troubleshooting: If your sauce is too thick, thin it out with a little bit of chicken broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze leftovers for up to 3 months. Thaw in the fridge overnight 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 make this recipe ahead of time and reheat it when needed.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 20g
• Fiber: 3g
• Sugar: 12g
• Sodium: 1200mg
• Cholesterol: 95mg
• 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!