No-fuss, SUPER-DUPER easy Thai dish! (go ahead, lick the screen. No one’s looking)
Thai food rocks my world. I could seriously eat it every-single-day. Ā ThisĀ Crockpot Thai Peanut Chicken Recipe has a subtle and sweet peanut flavor that will bring everyone’s love over to the Thai side!!!!!(sorry, was that too much?)
But all joking aside, this is a great recipe to introduce some yummy Thai cuisine to your family. You can serve it over rice, noodles, as a salad topper or in lettuce wraps. Ā And the fact that you can set-it and forget-it in the crockpot makes this a KEEPER!
How do you plan on serving yourĀ Crockpot Thai Peanut Chicken?
Crockpot Thai Peanut Chicken Recipe
Ingredients
2 lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced
1 small yellow bell pepper, sliced
1 white onion, chopped
Ā½ cup chunky peanut butter
1 Tablespoon lime juice
Ā½ cup chicken broth
Ā¼ cup soy sauce
2 Tablespoons of honey
1/4 cup crushed peanuts for topping
Optional:
brown rice or noodles to serve over, large butter lettuce leaves for lettuce wraps
1/4 cupĀ Cilantro, diced (as a topping)
Directions:
1. Place peppers and onion at the bottom of the crockpot. This will act as a “stand” for the chicken, so it doesn’t dry out.
2. Next place chicken on top. In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey.Ā Pour sauce over chicken.
3. Cook for 3-4 hours on HIGH or 6 on LOW. Ā When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time. Ā Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or in lettuce wraps!
We topped ours withĀ peanuts, and cilantro. Go ahead, lick the screen… you know you want to š
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Crockpot Thai Peanut Chicken Recipe
Ingredients
- 2 lbs skinless chicken breasts
- 1 small red or orange bell pepper sliced
- 1 small yellow bell pepper sliced
- 1 white onion chopped
- Ā½ cup chunky peanut butter
- 1 Tablespoon lime juice
- Ā½ cup chicken broth
- Ā¼ cup soy sauce
- 2 Tablespoons of honey
- 1/4 cup crushed peanuts for topping
- Optional:
- brown rice or noodles to serve over large butter lettuce leaves for lettuce wraps
- 1/4 cup Cilantro diced (as a topping)
Instructions
- Place peppers and onion at the bottom of the crockpot. This will act as a "stand" for the chicken, so it doesn't dry out.
- Next place chicken on top.
- In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
- Cook on HIGH for 3-4 hours or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time. Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or lettuce wrap!
- Top with peanuts, and if you like, cilantro.
Nutrition Information:
Here is what used to make thisĀ Crockpot Thai Peanut Chicken Recipe!
Click on the images for more detailsĀ (Post contains affiliate links)
Jenn says
April 22, 2014 at 8:16 pmYum! This sounds delicious!
LauraB says
April 24, 2014 at 9:27 amCorey-
I sent this recipe to my daughter. Many years ago she made Thai Peanut Chicken for my birthday. She is a great cook and I think she will enjoy making yummy dishes so easily. Thanks for great ways to make wonderful meals!!
Corey says
April 26, 2014 at 11:19 amCool! I hope she loves this recipe too!
Jen says
April 28, 2014 at 2:01 pmI can’t wait to try this!!! Hopefully this week!! Thanks Corey!
Corey says
April 29, 2014 at 5:39 pmYay! I hope you love it Jen!
She Rocks Fitness says
April 30, 2014 at 4:01 pmThis looks AMAZING! Cannot wait to make a batch of this for myself to have for a busy week. Thanks for sharing!
Jamy Bailey says
May 4, 2014 at 4:34 pmAHHHH!!! I found this recipe about 2 hours too late!!! Wanted a crock pot chicken recipe and this would have been it! =) Can’t WAIT to make it next week! I am drooling. Loooove me some thai food!
Alexandra says
May 31, 2014 at 10:56 pmMost chicken crock pot recipes sat 6-8 hours on low. They really get cooked at 4?
Joo says
August 26, 2014 at 8:44 amCan I use natural peanut butter?
Corey says
August 26, 2014 at 9:32 amYes š
SarahMoon says
August 29, 2014 at 5:27 pmI make peanut sauce recipes when the jar is nearing empty. I put all the ingredients into the jar and shake. It gets all the lost bits from the jar and nothing goes to waste.
Crankenberry says
January 12, 2015 at 3:51 pmWhat a fantastic idea!!! Thanks for sharing.
Leah says
August 31, 2014 at 8:50 pmJust made this tonight and it was a hit! Everyone loved it! thank you for sharing!
Erin says
September 1, 2014 at 1:31 pmHave you or know anyone who used almond butter to sub? We have a peanut allergy at our house
Denise says
October 1, 2014 at 7:42 pmLove it with almond butter!
Judy says
September 3, 2014 at 8:55 amFantastic recipe!
Marinated the frozen chic. br. in lime juice (in fridge overnite)-in morning I assemble everything in crockpot, with addition of 1 tsp cinnamon, grated orange peel and tsp hot pepper flakes.
have made this great recipe a few times (it was requested )
Thanks for sharing !!!!
Andrea says
March 4, 2018 at 7:22 pmOoo, this is proof positive that I need to read the comments BEFORE starting the recipe. Can’t wait to try it this way! Thanks for sharing, Judy.
Jaclyn Callahan says
September 10, 2014 at 11:30 amDo you think powdered peanut butter would work? If so, would you mix it with water first or just add the powder? Thanks!
Corey says
September 10, 2014 at 12:22 pmYUM! I love PB2 š I would mix it with water first š Great idea!
Monica Blessinger says
September 16, 2014 at 8:27 amThis looks simply amazing! my husband and I love thai food and this is the first recipe i stumbled upon that is crockpot worthy! the ingrediants are on my shopping list and i do believe this will be a big hit dinner this week! Thanks so much !
Genevieve says
September 20, 2014 at 6:57 pmI’ve made a similar recipe on the stovetop before and it was delicious but not nearly as flavorful as this crockpot recipe, since the sauce didn’t have as long to meld flavors. Delish recipe!! I only made two additions to suite my hubby and I: about 1Tbsp Siracha sauce (HOT!!) and some fresh minced garlic. Otherwise, it’s divine as it is.
Maureen Eastman says
September 24, 2014 at 6:28 pmHow do you think it would do with boneless skinless chicken thighs?
Corey says
September 24, 2014 at 6:29 pmI think that would work out great Maureen!
Cynthia says
September 30, 2014 at 3:22 pmI can’t tell by the photos – what do you do with the bell peppers and onions? Do they get mixed in with the shredded chicken? Thanks!
Corey says
September 30, 2014 at 3:36 pmYes, when it’s done cooking and you shred the chicken, it all just shreds and mixes together š
LL says
September 30, 2014 at 7:58 pmThis was good! We had it over rice and then the next day we had it in “romaine boats” and that was my favorite way. My husband and I were fighting for the last one. š The only thing was the peppers got a little burned and dried out from being on the bottom like that.
Corey says
October 1, 2014 at 12:27 pmI am so happy you guys love this one! Super idea doing the romaine boats!
John says
October 3, 2014 at 5:01 pmAs peanut butter is very expensive here in Peru, I have learned to make my own at about half the price. Although I would like an alternative to using honey I did have just enough on hand, to make some Thai Chicken. This was indeed very tasty…………..and didn’t last very long.
Angelique says
November 8, 2014 at 8:26 amHow about agave as a substitute for honey?
Andrea says
March 4, 2018 at 7:25 pmThat’s what I would do! ^
dj says
October 12, 2014 at 5:52 pmThis recipe is absolutely fantastic. So easy and delicious. I will make this again and again. The only thing I would do different would be to add some cayenne pepper to the sauce. It’s a keeper!!!
Laura says
October 12, 2014 at 6:49 pmI was really looking forward to making this recipe and my husband couldn’t get enough of it. He kept saying “it’s soooo good and bland.” I was slightly disappointed as I was expecting a little more flavor. I really love the ease of the recipe and the base flavors are great but can you suggest ingredients to add to give it a little more zing?
Corey says
October 13, 2014 at 9:45 amYou could always add in some spicier peppers, and extra garlic š
Brian says
October 21, 2014 at 9:18 pmSriracha!
Kristen says
August 18, 2017 at 8:16 pmCurry paste?
Michele says
October 31, 2017 at 7:08 pmIf you really want to kick the heat level up, try Sambal Oelek Chili Paste. I find it in the Asian section of the grocery store. Be warned, it’s HOT. And oh so good!
Jennifer says
October 13, 2014 at 9:40 amNo peppers or onion (we mostly don’t like) or lime. Thinking of trying carrots on the bottom of the crock and subbing lemon juice. Will it be awful?
Corey says
October 13, 2014 at 9:42 amHmmmm. The carrots should be fine, but I am worried about the lemon. Most people who have made this don’t even notice the peppers or onions. They really do cook down to barely nothing.
Laura says
October 13, 2014 at 2:55 pmHi Corey!
Do you think this would be overcooked if it was left for 8 hrs on low? I work from 8-5 and wouldnt be able to get home after 6.
Margo says
January 4, 2015 at 6:51 amI use a lamp timer when I use my crockpot during a work day for that reason. I set it to go on an hour or two after I leave for the day depending on needed cook time. My meats are generally still a bit frozen when I use my crockpot. I set the timer to turn off after time needed to cook. My timer will turn off before I get home. dinner is hot, ready and not over cooked when the family & I get home.
Tracy Kro says
January 16, 2015 at 9:42 amThere is a crock pot that is sold at JCPenny in the Michael Graves collection that has a delayed start option.
Very handy when you need your meal to start later in the day. It is very stylish too, silver and a orange/rust color.
Devon McCarroll says
February 16, 2015 at 10:04 amYou should never used delayed start slow cookers with raw meat, but there are slow cookers now that will cook your meal and then switch to warm for up to six hours. Otherwise I’d make it on the weekend. Chicken never needs more than about 4.5 hours to cook. I use thighs, because they remain much more moist than breasts.
Jayne says
October 14, 2014 at 2:55 pmI had to host a dinner for 8 on my workday. Ugh! This recipe was perfect. The other family doesn’t like spicey so my hubby and I added cayenne pepper to ours. I was so stressed out having to host this dinner and this Thai chicken was just sooo easy. I look forward to trying your other dishes.
Corey says
October 14, 2014 at 3:48 pmThanks Jayne! I am so glad my recipe helped you out š
Robyn says
November 2, 2014 at 1:58 pmThis is my new favorite slow cooker recipe. I put it over quinoa and it was delicious!
Corey says
November 2, 2014 at 6:33 pmThanks Robyn!
Ally says
November 18, 2014 at 9:14 amIn step 3 should it say on high for 3-4 and on low for 6? It has the word low before the 3-4 and then says on High after.
Corey says
November 18, 2014 at 9:16 amSorry for the confusion. It is on HIGH for 3-4 or Low for 6 š
Janet says
November 18, 2014 at 10:49 pmI don’t have chunky peanut butter but can I use smooth instead
Corey says
November 19, 2014 at 7:16 amYep, smooth will work fine š
JMeaux says
November 22, 2014 at 4:54 pmAny suggestions of what to serve with this. Maybe just a green salad?
Corey says
November 22, 2014 at 4:56 pmWe love to serve the chicken over rice with a side of steamed broccoli, edamame, or yes…. a green salad š Hope that helps!
Toni says
November 24, 2014 at 7:27 amThis is the second receipe of yours that I’ve tried with excellent results! I’m new to using crockpots and your recipes make me look like a pro. My family likes a lot of sauce so I doubled-up those ingredients and the meal was delicious and perfect!
jessie says
December 12, 2014 at 12:52 pmI liked the basic recipe, but I added a few cloves of garlic, some ginger, and a liberal pour of sesame oil to the sauce. It turned out very well.
Sarah says
December 16, 2014 at 11:47 amI am adding a tablespoon of asian chili paste/sauce to spice it up. Nothing like sweet + heat! Should be done in t-minus 6 hours.
Corey says
December 16, 2014 at 1:04 pmYum! Sounds like a great addition š
Lynn says
December 22, 2014 at 11:15 amso good! my boyfriend now begs me to make this all of the time. I added ginger, thai curry paste, garlic, and sesame oil.
EG says
December 27, 2014 at 9:59 amHow did you add ginger? Sounds great!
Neil says
October 4, 2015 at 8:39 pmUse a rasp or a cheese grater with a bulb of fresh ginger, and grate about 1 tablespoon’s worth, more or less to your liking.
Hannah says
January 9, 2015 at 4:07 pmDo you think I could put broccoli in this too? Or would the broccoli be too mushy by the end? Would green beans work? Or should I make the vegetables on the side? I’m new to crock pots and not sure how things cook?
Thank you!
Hannah
Corey says
January 9, 2015 at 5:48 pmI haven’t tried this with veggies yet. I would add them in near the end of the cooking time, or just make them on the side.
Epiphany says
January 14, 2015 at 12:21 amIf I’m using frozen chicken breasts, do I thaw them first, or do I just use them frozen and then lengthen the cooking time?
Robyn says
March 23, 2016 at 1:09 pmDid anyone reply about using frozen breasts? And I think I’m going to dice a sweet potato intro the bottom layer! Bad idea?
Allie says
October 27, 2016 at 2:50 pmI’ve read that adding frozen chicken is totally fine- it just adds a little extra liquid! So excited to try this recipe tonight!
Nancy says
January 17, 2015 at 6:53 amThanks for the recipe. It’s my second crockpot recipe, after your amazing tortellini soup. That one’s a tough act to follow. But, this is terrific. I loved it. One daughter liked it. And, the other daughter said “Can I just eat the rice?” Ha! Cna’t win them all…I’ll make this again nonetheless.
Glad I found your site š
Corey says
January 17, 2015 at 9:41 amYAY! I am so happy ya’ll loved it!
Katelyn says
January 17, 2015 at 4:24 pmHi! I just got a slow cooker for Christmas and was so happy to stumble upon your post with 30 great slow cooker recipes. I just made this recipe and I am very happy with how the flavour turned out however I expected the sauce to be a lot thicker than it was. After 4 hours of cooking on high, I ended up with a lot of thin sauce, basically at a broth type consistency. However I did only use 4 chicken breasts which was around a little more than a pound of chicken. Is that how it was supposed to turn out? Just curious. I still really love the flavour. And I expect the sauce will most likely thicken up overnight in the fridge. Can’t wait to try out more recipes š
Aly says
May 17, 2015 at 3:31 pmThat’s just how sauces turn out in a slow cooker. You can always thicken on the stovetop with cornstarch.
Louise says
January 21, 2015 at 4:59 pmThis is a really tasty recipe – I find so many crockpot recipes end up tasting somewhat similar, but this has some stand-out flavors. Based on a few other comments, I did jazz it up a bit by adding about a tablespoon of sambal oelek in the sauce, not sure I’d have been able to give it 5 stars without that extra little flavor punch. I’m sure any spicy chili paste/sauce would work as well.
I cooked it for about 8.5 hours on low (got home from work later than anticipated) – not a huge amount of sauce, but not dried out at all and delicious just the same. I also found it yielded about 6 servings – 4 servings would be huge helpings!
Thanks for sharing your recipes!
Helen says
January 21, 2015 at 7:21 pmThis was amazing, did not have time in the morning to put in crock pot, so put all ingredients together in skillet and it was great. Husband loved it. I will try crock pot next time.
Amanda says
January 28, 2015 at 1:02 pmThis was the first recipe I tried in my crock pot and it’s unfortunate to say that it didn’t taste how I expected. I don’t know if I did something wrong..maybe? Everyone commenting seems to love it, but the smell and taste just wasn’t appetizing to me. I followed the directions to the T. I feel like the peanut butter makes the dish smell funny.
Corey says
January 28, 2015 at 5:03 pmSorry you didn’t like it Amanda š
Ashley says
February 5, 2015 at 4:23 pmJust made this – thanks for a good crock pot recipe that is easy and not totally can-based! I enjoyed it but for me the flavor was definitely very peanut buttery. Some people may love that but I think next time I’ll do less peanut butter and more soy, honey & lime + siracha for some kick. Overall I enjoyed it though and will repeat with a few adjustments. Thanks!
Jen says
February 11, 2015 at 6:14 pmThis is delicious. Great recipe!
Marti says
February 26, 2015 at 9:14 amDoes this make a lot of “sauce” or should I double the sauce ingredients?
Corey says
February 26, 2015 at 5:36 pmNo, this does not make a lot of sauce Marti.
Food, Faith, and Other Fabulous Finds says
March 24, 2015 at 8:18 pmThis was really tasty. Thanks for sharing!
katie says
April 22, 2015 at 4:01 pmCould I freeze the left over chicken? I want to try this but I only cook for myself and probably won’t want to eat it 4 days straight.
Corey says
April 22, 2015 at 5:51 pmYes Katie! I have found it freezes well š
Carolyn says
May 6, 2015 at 9:40 pmCan I add curry powder to this or will that mess with the flavor?
Corey says
May 10, 2015 at 7:14 pmThat would change the taste a bit Carolyn š
Christine says
June 11, 2015 at 3:30 pmNot good. I just made this, and it has a gritty/burnt taste, and left 2-3 cups worth of liquid after cooking. I set it on 6hrs, so maybe it’s better on 4hours. I also used more than the recommended chicken, but I won’t be making this again.
Corey says
June 11, 2015 at 5:57 pmSorry you didn’t like this recipe Christine. Yes, maybe the lesser time would work better for your crockpot. Some slow cookers can run hotter than others.
Chelsea Goldkamp says
July 3, 2015 at 1:10 pmThe whole family loved this recipe! One of our favs from your website. Even the kids gobbled it up!
Christine says
August 4, 2015 at 10:19 pmI love this recipe make this all the time .. … have recommend it amoung my friends on facebook š
Corey says
August 7, 2015 at 9:19 amAwe, thanks Christine for recommending it š
George says
October 15, 2015 at 1:27 pmI made this, following quite closely, adding just a bit of cinnamon, ginger, and sherry. I don’t know what it tastes like. It was gone when I got home. Three days later, my wife asked me to make it again. This time, I added a bit of fish sauce too.
Jen says
October 18, 2015 at 11:42 pmThis is one of the best crockpot recipes I’ve ever tried. Added an extra pepper and coated the crock liner with sesame and chili oil. Aside from that, I more or less followed the recipe as written, estimating amounts of listed ingredients. I seriously can’t wait until lunch tomorrow to dig in. Couldn’t help myself and had a small cup just now!
Keri says
December 21, 2015 at 1:31 pmWe made this Friday night for the first time and served it to guests untested! HUGE hit. Great recipe, very easy, and very flavorful for parents and kids alike!