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. This 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. And the fact that you can set-it and forget-it in the crockpot makes this a KEEPER!
How do you plan on serving your 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
½ cup chunky peanut butter
1 Tablespoon lime juice
½ cup chicken broth
¼ 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)
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. Pour sauce over chicken.
3. Cook for 3-4 hours on HIGH 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 in lettuce wraps!
We topped ours with peanuts, and cilantro. Go ahead, lick the screen… you know you want to 😉
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Corey, Darryl, Big D & Little D
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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
- ½ cup chunky peanut butter
- 1 Tablespoon lime juice
- ½ cup chicken broth
- ¼ 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 this Crockpot Thai Peanut Chicken Recipe!
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Elena says
January 2, 2016 at 5:39 pmMade this last night and it was delicious! I feel like it could use just a touch of spice to enhance the flavor.
Any suggestions on what type and how much?
Brenda says
March 2, 2016 at 9:21 pmThis tasted similar to my Thai chicken pizza. I think the recipe is delicious as is, but if you are looking to add something, I would try sesame oil, red pepper flakes, garlic, and/or Hoison sauce. I think any of those would be delicious additions. I served this with rice tonight and wrapped it all inside a tortilla shell , and will definitely put it in my regular rotation. My family really liked it!
Kate says
January 4, 2016 at 8:10 amI wanted to love this. It was not good, like a peanut butter fajita.
Corey says
January 4, 2016 at 1:24 pmSorry you didn’t like it Kate 🙁
Karen says
January 6, 2016 at 3:43 pmI made this for dinner last night. My husband said it was one of the best things he’s ever eaten. I used chicken thighs (I just think they taste better) and added a little crushed red pepper for heat. At the end of the cooking time it seemed like there was a little too much sauce so I turned my crockpot on “boil” and reduced it by half.
I will definitely cook this again but I think I might sub the chicken broth for coconut milk.
Carolyn says
January 6, 2016 at 4:36 pmAbsolutely delicious and super easy. I used thinly sliced boneless chicken breast and cooked on low for five hours. The chicken turned out perfectly! Will definitely be making this again!
Matt says
January 19, 2016 at 8:54 amHi
This recipe sounds great. While I love slow cooking, sometimes there I just don’t have the time. Do you think it would adapt well to a pressure cooker?
Thanks
Kathy says
January 26, 2016 at 10:59 amI’ve got a similar recipe going right now. Only one (orange) pepper, a red onion and minced garlic. I juice an entire lime and don’t use honey. I add cumin and serve over noodles. I generally start mine off on high for an hour and then turn it down to low. It’s a hit in our house.
Colleen says
February 3, 2016 at 5:40 pmMade this recipe for the first time. It was delicious but a little on the bland side for my husband and I. Next time I will add some spicy thai chili paste to give it a bit of a kick. 4 out of 5 stars from us!
Cori says
February 25, 2016 at 6:23 amThis was amazing!!!!
Bridget O'Connell says
April 5, 2016 at 9:22 pmDelicious! I added some grated ginger and chili garlic paste. I also added cut carrots and doubled the peppers. Outstanding, creamy, healthy.
rebecca says
April 9, 2016 at 9:04 pmDelicious and super easy recipe! Added a few things: kale, fish sauce, sesame oil, hot pepper oil, rice vinegar. Served over farro. Healthy and yummy! thank you
Corey says
April 11, 2016 at 2:59 pmSounds great Rebecca! I am going to try some of those next time I make it 😉
tracy says
June 2, 2016 at 3:30 amthis was good, but did not taste like a thai dish at all. A little bland, maybe kid friendly, but needs some chilis and some more spice, lemongrass, or something more thai tasting.
Loni says
July 2, 2016 at 8:15 amI love my crockpot but my family isn’t always crazy about crockpot meals. This is a winner and has been requested. I think the key is to stick to the cooking times so the meat doesn’t get too tender. We like chicken thighs because they are moister. I’ve also added Thai basil which is delicious. We love it with rice noodles and Sriracha sauce!
Antje says
August 15, 2016 at 7:36 amI love this recipe and make it often (especially when we are having a big crowd over for dinner). I am heading back to work i a few weeks and looking to make some freezer meals to help with things at the end of the day.
Do you think I could prep this in advance, freeze it and then pull it out in the morning of a busy day and put it in the crockpot?
Any other freezer meal suggestions?
Corey says
August 15, 2016 at 10:14 amYes, I think that freezer prep is a great idea Antje!
Kerri says
August 17, 2016 at 12:33 amThank you for sharing your amazing recipes Corey. I loved the BBQ Chicken one also.
I am looking forward to making this however, I am concerned about the onion (as I don’t eat onion at all in anything)… Is there a suitable substitute for this?
I love your page, huge hit from Australia so thank you.
Corey says
August 17, 2016 at 6:33 pmYou could leave the onion out or substitute in some onion powder. I hope that helps Kerri!
Michelle says
August 31, 2016 at 9:01 amUnfortunately I cant eat peanut butter. Do you think almond butter would be just as good?
Corey says
September 1, 2016 at 12:00 pmI think that would be a great substitute Michelle!
Carol Sherman says
October 19, 2016 at 6:24 pmHow do you get it to be thicker – I followed the recipe to a tee, and it was very watery.
Caitlin McCluskey says
November 7, 2016 at 12:59 pmCan I use coconut milk in this recipe? I love making Thai food with coconut milk for creaminess in addition to or as a substitute for chicken broth. Would that work here?
Kevin says
January 5, 2017 at 9:39 pmSince Bell Peppers are absolutely disgusting ( and I am allergic to them), this dish was horrible when I first encountered it. I liked the idea, however–minus the horrible bell peppers of course :-). I got the recipe and modified it by using more onion and a little actual Thai chili. Much more Thai authentic and absolutely amazing!!! I’ve occasionally modified it further by adding bean sprouts etc. Easily adaptable recipe and delicious results every time (once I omitted the bell pepper of course)
Chris Robinson says
January 6, 2017 at 9:26 amtrying it tonight. thanks for the recipe!
Laura Kay says
January 16, 2017 at 9:49 pmMaking this Wednesday! Follow me on Instagram @thestretchedlife to see how it turns out. I’m guessing delicious : )
Grace says
January 22, 2017 at 3:37 amCooked this tonight, absolutely scrumptious!
Anna says
January 25, 2017 at 8:43 pmI cooked this today with a few alterations: coconut milk instead of broth, I added a small jar of satay peanut sauce, some garlic and pepper flakes (all based on comments here). It’s REALLY good.
Maja says
February 22, 2017 at 10:10 amGreat recipe!! I made it several times already and my husband and I love it! I also used tofu and/or shrimp instead of chicken a few times and that works great too! Thanks so much! 🙂
Laurie Lanning says
March 31, 2017 at 12:45 pmThis was sooooooooo good. I just finished the leftovers (there wasn’t much left over) and may just make it again next week. Did not tweak the receipe in any way.
Corey says
March 31, 2017 at 3:50 pmSo happy you loved it Laurie! Thanks for sharing 🙂
Jeffrey says
April 26, 2017 at 12:12 pmI’ve made it once already, and my second batch is in the crockpot as i type this, we love it! The only additions I’ve made is added roasted garlic, ground ginger, and my homemade thai chili sauce.
I love thai chilies, but putting in the whole chili can be off putting. So i put about 4 chilies in 2 cups of water, brought it to a boil, and allowed it to simmer for approximately 4 hours. One it was reduced down, i strained out all the particles and put the sauce in a small bottle.
Corey says
April 26, 2017 at 12:35 pmYour homemade thai chili sauce sounds amazing! Thanks for sharing!!
Brian says
May 4, 2017 at 9:48 amWhat is this green thing on top after putting on plate? Fresh parsley?
Great recipe! Surprisingly doesn’t need show adding salt? Altho I don’t use salt in general. Easy cooking!! I ve read some comments. Adding garlic isn’t bad idea. Always experiment!
Jeffrey says
May 4, 2017 at 12:38 pmNo salt needed, you have plenty from the soy sauce and chicken broth.
Joyce says
May 7, 2017 at 2:58 pmI would like to know the calorie count of this recipe. Most recipes on the internet don’t include that and it is an important fact for people to know.
Steve says
June 23, 2017 at 6:19 pmGood recipe start. Alas we found the dish very bland as published. As we got toward the end of cooking, we had to add some Thai peppers, ginger, garlic and yes, a teaspoon of fish sauce (which does NOT add a fishy taste), to give it a Thai taste. We served the modified dish over rice noodles.
Suggest adding these ingredients as options if you want to make it more authentic .
Thai Foodie says
August 27, 2017 at 11:17 amIf you want to make it more authentic you’d leave off the peanut butter, as that’s not something that’s used in Thai cooking. 😉 Actually one of the few dishes I can think of that includes “nuts’ is ไก่ผัดเม็ดมะม่วง (gai phat met mamuang, chicken stir-fried with cashew nuts) and cashews aren’t even real nuts.
Bron says
October 3, 2017 at 12:56 pmCould I substitute the chicken for turkey breast? and keep all the other ingredients the same?
I’m a terrible cook, please help 🙁
Sarah says
January 6, 2018 at 9:18 amDo you think this could be converted to an Instapot recipe? I wonder how long to cook the chicken breasts?
Lindsey Hays says
January 20, 2018 at 10:42 pmDo you have the nutritional information for this recipe? I didn’t see it anywhere. How many calories is one serving?
Thank you! Delicious ?
Bree says
April 22, 2018 at 12:48 pmA coworker brought this to work and it was DELICIOUS. He added garlic, and I plan on making this at home and also adding garlic, as well as ginger and thai peppers for some heat. Can’t wait to make this myself!
April says
April 25, 2018 at 7:55 pmMade this tonight and it was pretty good. Little on the bland side but everyone still had seconds. It was nice to try something new tho.
Nicole says
July 16, 2018 at 4:12 pmI found this recipe via pinterest about a year or two ago and it’s one of our favorites! I’ve shared it with family, friends, and even a lady at the grocery store 🙂 It’s one of our go-tos and we usually have it at least once a month! We don’t go through a ton of bell peppers, so I usually buy a package with a mixture of colors and then I chop them and throw them in the freezer in individual baggies and then grab one each time I want to make this! I usually have all other ingredients on hand so it’s simple when I don’t want to have to think of something for dinner. Thank you!
Kim F. says
September 4, 2018 at 7:35 pmI made this yesterday and am loving it. I used natural peanut butter. I put the veggies on top and I did not shred the chicken; I just broke the chicken in big chunks when portioning it out. My Crock pot runs hot and my recipe was done in about 4 hours on LOW. I thickened the sauce with a slurry of cornstarch and chicken broth and it simmered and thickened nicely in the Crock Pot. I had this with steamed broccoli. Next time I plan to add in some hot peppers or chipotle peppers when making this. Thanks!
Mallory says
October 7, 2018 at 9:50 pmLove this! We double the recipe, pressure cook it for 7 minutes on the chicken setting, and have delicious lunches for two people for the whole week (don’t get bored of it). SO easy and delicious.
In the last two months we’ve probably made 4 weeks worth of this recipe. A new staple.
Corey says
October 10, 2018 at 12:21 pmLove it Mallory! I’m going to try it in the instant pot next time!
Kim Schober says
May 5, 2019 at 10:57 pmMy family loves Thai. This is the first at home recipe that got an approval from everyone. We did add a little spice with some Saracha sauce.. just out personal preference