Crockpot Thai Peanut Chicken Recipe

Crockpot Thai Peanut Chicken with rich, creamy peanut sauce, a hint of garlic, and a touch of heat from red pepper flakes. A mix of sweet honey and tangy lime enhances the succulent shredded chicken.

June Arthurs
June 24, 2025
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Crockpot Thai Peanut Chicken Recipe

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1 cup unsweetened canned coconut milk
  • 1/4 cup unsweetened natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • Chopped peanuts, for garnish
  • Chopped fresh cilantro, for garnish
  • Rice, rice noodles, or lettuce leaves, for serving

Prepare the Chicken

Arrange the chicken pieces at the bottom of your slow cooker. Season with salt and pepper.

Pour the chicken broth into the bottom of the slow cooker.

Cover and cook on LOW until the chicken is thoroughly cooked and easily shred-able. The cooking time may vary by slow cooker model—older models might take 6-8 hours, while newer models could be done in 3-4 hours.

If the chicken isn’t shredding easily, it likely needs more time.

Shred and Drain

Transfer the chicken to a cutting board and pull it into chunks. Drain the liquid from the slow cooker.

Wipe out any excess fat and return the shredded chicken to the slow cooker.

Make the Sauce

In a medium bowl, whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes until smooth.

Combine and Finish Cooking

Pour the sauce over the shredded chicken and stir to coat evenly.

Cover and cook on LOW for up to an additional hour, stirring halfway through, until the sauce thickens and everything is heated through.

Serve

Serve the Thai Peanut Chicken over rice, rice noodles, or lettuce leaves. Garnish with chopped peanuts and fresh cilantro for added flavor and texture.

Crockpot Thai Peanut Chicken

Crockpot Thai Peanut Chicken with rich, creamy peanut sauce, a hint of garlic, and a touch of heat from red pepper flakes. A mix of sweet honey and tangy lime enhances the succulent shredded chicken.
prep time15 minutes
cook time4 hours
resting or cooling time1 hour
total time5 hours 15 minutes
Crockpot Thai Peanut Chicken Recipe
Print Recipe

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1 cup unsweetened canned coconut milk
  • 1/4 cup unsweetened natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon crushed red pepper flakes, adjust to taste
  • Chopped peanuts, for garnish
  • Chopped fresh cilantro, for garnish
  • Rice, rice noodles, or lettuce leaves, for serving

Instructions

  • Arrange chicken in the slow cooker; season with salt and pepper.
  • Pour chicken broth into the bottom of the slow cooker.
  • Cover and cook on LOW until the chicken is easily shred-able (3-8 hours).
  • Transfer chicken to a cutting board, shred it, and drain the liquid from the slow cooker.
  • Wipe out any excess fat and return shredded chicken to the slow cooker.
  • In a medium bowl, whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes until smooth.
  • Pour the sauce over shredded chicken; stir to coat.
  • Cover and cook on LOW for up to 1 hour, stirring halfway, until sauce thickens and everything is heated.
  • Serve over rice, rice noodles, or lettuce leaves; garnish with chopped peanuts and fresh cilantro.