Name: Thai Peanut Chicken
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1.5 lbs chicken breast; 1 cup peanut butter (smooth or crunchy); 1 cup coconut milk (full-fat); 2 tablespoons soy sauce; 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1/2 teaspoon red pepper flakes (optional — add more for heat); to taste Salt; to taste Pepper; for garnish Chopped green onions

I first made this Thai Peanut Chicken on a cold weeknight when I wanted something warm, saucy, and hands-off. The slow cooker does the heavy lifting: chicken simmers in a creamy peanut-coconut sauce that’s sweet, salty, and just spicy enough. It’s the kind of weeknight recipe that becomes a favorite because it’s easy to prep, feeds a crowd, and reheats beautifully — a solid companion to other cozy chicken recipes like avgolemono soup when you’re stocking your dinner rotation.

Why you’ll love this dish

This recipe pairs pantry-friendly staples (peanut butter, coconut milk, soy sauce) with minimal hands-on time. Pop the ingredients into a crockpot, walk away, and come back to shreddable chicken coated in a flavorful sauce. It’s budget-friendly, kid-approved when you skip the red pepper flakes, and versatile: serve it over rice, toss with lo mein, or spoon it into wraps.

“Comforting, saucy, and utterly simple — the kind of recipe I make when I want dinner ready with almost no fuss.”

This is also a great slow-cooker introduction to Asian-inspired flavors if you usually make soups or chili at home — think of it as an easier cousin to hearty dishes like white chicken chili, but with peanut-forward Thai vibes.

How this recipe comes together

Before you start: the process is straightforward. Lay chicken in the crockpot, whisk the peanut-coconut sauce until smooth, pour it over the chicken, and slow-cook until the meat is tender enough to shred. Finish by shredding the chicken right in the sauce so every bite is coated. Expect total hands-on time to be under 10 minutes and cook time of 3–8 hours depending on the setting.

What you’ll need

1.5 lbs chicken breast
1 cup peanut butter (smooth or crunchy)
1 cup coconut milk (full-fat gives a richer sauce)
2 tablespoons soy sauce (use low-sodium if preferred)
2 tablespoons honey or brown sugar (honey brightens; brown sugar deepens)
2 cloves garlic, minced
1 tablespoon ginger, minced (or 1 tsp ground ginger in a pinch)
1/2 teaspoon red pepper flakes (optional — add more for heat)
Salt and pepper to taste
Chopped green onions for garnish

Notes and substitutions:

Swap peanut butter for almond butter for a different nut profile (not strictly Thai, but tasty).
Use light coconut milk to reduce calories, though the sauce will be thinner.
For gluten-free, use tamari instead of soy sauce.

Step-by-step instructions

Arrange the chicken breasts in a single layer across the bottom of the crockpot.
In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, honey (or brown sugar), minced garlic, minced ginger, and red pepper flakes until smooth and well combined. If the mixture is stiff, add a tablespoon of water or coconut milk to loosen it.
Pour the peanut-coconut mixture evenly over the chicken. Use a spatula to nudge any dry parts under the sauce.
Lightly season the top with a pinch of salt and a few grinds of black pepper. Remember soy sauce already adds salt.
Cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks.
Remove the breasts, shred them with two forks, then return the shredded chicken to the crockpot. Stir well so every strand soaks up the sauce. If the sauce seems too thick, stir in 2–4 tablespoons of water or coconut milk to reach your preferred consistency.
Serve hot over steamed rice or noodles and finish with chopped green onions.

Best ways to enjoy it

This dish is extremely flexible:

Serve over jasmine rice or brown rice for a simple bowl.
Toss with rice noodles or lo mein for a saucier noodle dinner.
Spoon into lettuce cups or soft tortillas for a casual handheld option.
Top with crushed peanuts, cilantro, a squeeze of lime, and extra chili for brightness and texture.

For a balanced plate, add quick sides like steamed broccoli, snap peas, or a crunchy cucumber salad.

Storage and reheating tips

Refrigerate: Cool within two hours and store in an airtight container for up to 4 days.
Freeze: Place cooled, sauced shredded chicken in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently warm on the stovetop over low heat, stirring and adding a splash of water or coconut milk if the sauce has thickened. You can also microwave in 30–45 second bursts, stirring between intervals.
Food safety note: Always reheat to at least 165°F before serving.

Helpful cooking tips

Use a meat thermometer to confirm the chicken hits 165°F — don’t rely only on time.
For a silkier sauce, use smooth peanut butter and full-fat coconut milk. If you like texture, use crunchy peanut butter.
If the sauce separates slightly after shredding, stirring and a gentle reheat will bring it back together.
Make it snappier by adding a tablespoon of lime juice or rice vinegar at the end to brighten flavors. For a deeper umami hit, stir in a teaspoon of fish sauce (start small).
Want to speed things up? Cook the sauce on the stovetop with cut chicken for 20–30 minutes over medium-low heat until cooked through.

You can find another comforting baked chicken idea in this recipe for baked cream cheese chicken, which is great when you want a baked option instead of slow-cooking.

Creative twists

Spicy version: Increase red pepper flakes or add a tablespoon of sriracha to the sauce before cooking.
Vegetarian swap: Replace chicken with firm tofu or cauliflower florets; reduce cook time and check for tenderness.
Crunchy garnish: Top with toasted coconut flakes, sesame seeds, or crushed roasted peanuts.
Lighter option: Use light coconut milk and chicken thighs instead of breasts for more flavor, or shred store-bought rotisserie chicken into the sauce toward the end of cooking.

If you like comforting baked chicken recipes too, try adapting flavors from this baked cream cheese chicken for a different weeknight approach.

Common questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay moist in long cooks. Reduce high setting time slightly and check for 165°F.

Q: My sauce is grainy or separates — how do I fix it?
A: Whisk in a splash of hot water or extra coconut milk and rewarm on low while stirring. A stick blender for a few seconds can smooth it as well.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze cooled, sauced chicken in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q: How can I make this nut-free?
A: Swap peanut butter for sunflower seed butter and top with toasted seeds instead of peanuts. Note flavor will shift from traditional Thai profiles.

Q: How long does prep take?
A: About 8–10 minutes to whisk the sauce and lay in the chicken — very little active time.

Conclusion

If you want a dependable, hands-off dinner that’s rich, satisfying, and easy to scale, this Thai Peanut Chicken is a winner. For another take on Thai-style peanut chicken and spicy variations, see this take on Thai Peanut Chicken at 40 Aprons and an edgier version at Spicy Thai Peanut Chicken from The Original Dish.