Crockpot Thai Peanut Chicken Recipe

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ByCorey Created Updated

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Crockpot Thai Peanut Chicken served in a white bowl with chop sticks

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?

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Crockpot Thai Peanut Chicken Recipe

  • 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)
  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.
    Bell peppers and onions in bottom of a slow cooker
  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.
    peanut sauce being poured into slow cooker
  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!
  4. We topped ours with peanuts, and cilantro. Go ahead, lick the screen… you know you want to 😉 Top down image of crockpot Thai Peanut Chicken served in a white bowl with chop sticks

Child eating Crockpot Thai Peanut Chicken with chop sticks

HERE ARE SOME MORE EASY CROCKPOT RECIPES!

4.56 from 56 votes
click the stars to rate!

Crockpot Thai Peanut Chicken Recipe

Author Corey Valley
Need a no-fuss, SUPER-DUPER easy Thai dish? This Crockpot Thai Peanut Chicken Recipe delivers a subtle sweet peanut flavor that the whole family will love!
4
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

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

Calories: 569kcal | Carbohydrates: 23g | Protein: 61g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1396mg | Potassium: 1282mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1286IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020

4.56 from 56 votes (10 ratings without comment)

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154 Comments

  1. Hi! Can you substitute with almond or sunflower butter?
    Thanks

    Reply

    1. I haven’t done that before Alma, but I think that should work out just fine.

  2. What if I work 9 hours? Can I put it on low for 6 hours and it switch to warm? Will 3 hours on warm dry it out? I love crock pot recipes except the standard work day I feel is 8 hours, plus a commute. Really wanting some easy weekday dinners that can cook while I’m at work.

    Reply

    1. I think that should work Amanda. Maybe try to find a thicker chicken breast to use as well.

  3. Jennifer Wawryk says:

    5 stars
    This is a wonderful recipe that has become a staple in our house after the first time being such a big hit. It’s always consistent and a great go to
    Thank you!!!

    Reply

  4. I made it and it doesn’t have much flavor. Was disappointed. Trying to figure out what to add to give it life!

    Reply

    1. If you are looking for more heat, could could added some chili flakes.

  5. Carrie Cerretani says:

    Can you use chicken still frozen or does it have to be thawed? If so does that change the cook time? Thanks!!!

    Reply

    1. I have always thawed my chicken first, but maybe some of our readers have tried and can help.