Name: Crockpot Thai Peanut Chicken
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1.5 pounds boneless, skinless chicken breast; 1 cup peanut butter (creamy or natural); 1 cup coconut milk (full-fat for richness) (Canned coconut milk preferred for creaminess.); 1/4 cup soy sauce (Use reduced-sodium soy sauce if desired.); 3 tablespoons brown sugar; 2 tablespoons lime juice (fresh preferred); 2 tablespoons sesame oil; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (Adjust to taste.); to taste Chopped peanuts (For serving.); to taste Fresh cilantro (For serving.)

I first tried this Crockpot Thai peanut chicken on a hectic weeknight and the slow cooker did all the heavy lifting while the house filled with warm, nutty aromas. It’s a hands-off, saucy shredded chicken that tastes like takeout but is cheaper and feeds a crowd. If you like savory-sweet flavors with a hint of lime and heat, this is a reliable go-to. For another slow-cooked peanut-chicken take, I sometimes compare notes with this slow-cooked Thai peanut chicken recipe to tweak balance and texture.

Why you’ll love this dish

This recipe hits marks most of us search for: simple prep, bold flavor, and easy make-ahead comfort. The peanut butter and coconut milk create a rich, creamy sauce that clings to shredded chicken; soy and lime add savory brightness while brown sugar and sesame oil round out the profile. Because it’s in the crockpot, it’s perfect for busy nights, potlucks, or meal prep.

“A pantry-friendly winner—so easy and everyone asks for seconds.” — a quick review from my weeknight rotation

It’s also budget-friendly (one package of chicken, pantry staples) and kid-friendly when you reduce the red pepper flakes. If you want other crowd-pleasing crockpot dinners, check this roundup of the best chicken crockpot recipes for more ideas.

Step-by-step overview

Lay the chicken in the slow cooker.
Whisk the sauce (peanut butter, coconut milk, soy, etc.) until smooth.
Pour the sauce over chicken and slow-cook low and long.
Shred the cooked chicken in the pot and stir to coat.
Serve over rice or noodles and top with peanuts and cilantro.

This sets expectations: minimal hands-on time (10 minutes) and active finishing only when it’s time to shred and serve.

What you’ll need

Key ingredients for the crockpot sauce and chicken:

1.5 pounds boneless, skinless chicken breast
1 cup peanut butter (creamy or natural)
1 cup coconut milk (full-fat for richness)
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons lime juice (fresh preferred)
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
Chopped peanuts for garnish
Fresh cilantro for garnish

Notes and substitutions:

Swap peanut butter for almond butter to change the nut profile (not a peanut allergy-safe swap).
Use reduced-sodium soy sauce if you’re watching salt.
Coconut milk canned gives creamier results than refrigerated carton types.
For a gluten-free version, use tamari or a gluten-free soy alternative.

Step-by-step instructions

Place the chicken breasts in the bottom of the slow cooker in a single layer.
In a medium bowl, whisk peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sauce is smooth and homogenous.
Pour the sauce evenly over the chicken, ensuring each piece is coated.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender enough to shred easily.
Remove the lid. Use two forks to shred the chicken right in the crockpot, then stir so the sauce fully coats the shredded meat. If the sauce seems too thin, cook uncovered for 15–20 minutes to thicken slightly.
Serve the shredded chicken over steamed rice or cooked noodles. Sprinkle chopped peanuts and fresh cilantro on top before serving.

Short, clear action verbs keep the flow easy to follow and prevent overcooking.

Serving suggestions

Best ways to enjoy it: spoon the peanut chicken over jasmine rice, coconut rice, or wide egg noodles.
For freshness and crunch: top with chopped peanuts, cilantro, thinly sliced green onions, and a squeeze of extra lime.
Make it a bowl: add shredded carrots, cucumber ribbons, and steamed broccoli for color and texture.
For wraps: tuck the peanut chicken into lettuce leaves or tortillas for a quick lunch.
Pair drinks: a chilled lager, light Riesling, or iced green tea balances the richness.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low, adding a splash of water or coconut milk if the sauce has thickened too much. Microwave in short bursts, stirring between each.
Food safety: Always cool within two hours and reheat to 165°F. Discard if left out longer than two hours.

Pro chef tips

Use full-fat coconut milk for the creamiest sauce; canned is best.
If your peanut butter is very thick, microwave it a few seconds or whisk with a little hot water to loosen for a silky sauce.
For even faster shredding, remove chicken, shred on a cutting board, then return to the sauce—this prevents over-shredding in the hot liquid.
Taste and adjust: after shredding, taste for salt, acid, and heat—add more lime for brightness, a pinch of sugar for balance, or extra red pepper flakes for kick.
For a richer glaze, remove the lid and cook on high for 15–30 minutes to reduce the sauce after shredding.
If you like thicker sauce without reducing, stir in 1–2 tablespoons of cornstarch slurry (cornstarch mixed with cold water) and cook until thickened.

For alternative slow-cooker creamy comfort recipes that inspire similar techniques, see this creamy crockpot chicken gnocchi soup post.

Creative twists

Spicy peanut: add 1–2 tablespoons of Sriracha or chili garlic sauce for a bolder heat.
Veg-forward: stir in cooked snap peas or shredded cabbage right before serving for texture.
Coconut-lime bowls: top with toasted coconut flakes and extra lime zest.
Low-carb: serve over cauliflower rice or in lettuce wraps.
Swap protein: use boneless skinless thighs (juicier) or shredded tofu for a vegetarian option—press and bake tofu first for better texture.
Crowd-pleaser mash-up: mix shredded chicken into a noodle salad with crunchy veggies and extra lime for a chilled summer version.

If you’re experimenting with other crockpot crowd-pleasers, you might enjoy ideas from a contest-winning chili recipe like this contest-winning crockpot white chicken chili—techniques for seasoning and simmering translate well.

Helpful answers

Q: How long does this take to prep and cook?
A: Prep is about 10 minutes. Cook time is 6–8 hours on low or 3–4 hours on high. Total active time is minimal.

Q: Can I use frozen chicken breasts?
A: It’s safer and faster to start with thawed chicken so the interior reaches 165°F in a reliable timeframe. If using frozen, increase cook time and verify the thickest piece hits 165°F with a meat thermometer.

Q: Is this safe for people with peanut allergies?
A: No. For peanut allergies, substitute a seed butter like sunflower seed butter and omit chopped peanuts garnish—note this will change the flavor.

Q: How do I thicken the sauce if it’s too thin?
A: Remove the lid and cook on high 15–30 minutes to reduce, or stir in a 1:1 cornstarch-to-water slurry (start with 1 tablespoon cornstarch + 1 tablespoon water) and cook until it thickens.

Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to mix and warm the sauce, add it to chicken, and cook on high pressure for 10 minutes with a natural release for 10 minutes. Finish by shredding and, if needed, using the sauté function to thicken the sauce.

Conclusion

This Crockpot Thai Peanut Chicken is a dependable, flavor-forward weeknight solution that doubles as an excellent meal-prep option. The combination of peanut butter and coconut milk yields an irresistible sauce, while the slow cooker ensures tender, shreddable chicken with almost no fuss.

For more inspiration and a similar take on slow-cooker peanut chicken, consult this detailed Slow Cooker Thai Peanut Chicken (Easy + Flavorful). If you want a slightly different method and tips on timing and texture, this Easy Slow Cooker Thai Peanut Chicken Recipe is a helpful companion.