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Crockpot Thai Peanut Chicken

Crockpot Thai peanut chicken with a thick, creamy peanut sauce that clings to tender shredded chicken. Set it and forget it on low, then serve over rice with cilantro, crushed peanuts, and a sriracha drizzle.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and peanut sauce
  • 2 lb boneless chicken thighs
  • 0.5 cup creamy peanut butter
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha
  • 3 clove garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.5 cup chicken broth
Serving
  • 1 cooked rice
  • 1 fresh cilantro
  • 1 sliced green onions
  • 1 crushed peanuts
  • 1 lime wedges

Equipment

  • 1 crockpot

Method
 

Make the Thai peanut sauce
  1. Whisk creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, grated ginger, and chicken broth together until smooth and thickly combined.
Slow-cook the chicken
  1. Place boneless chicken thighs in the crockpot and pour the peanut sauce over top so the chicken is well coated.
  2. Cook on low for 6 hours (or on high for 3–4 hours) until the chicken is completely tender and easily pulls apart.
  3. Shred the chicken directly in the crockpot and stir until every piece is coated in the thick, creamy peanut sauce.
Serve
  1. Serve the Thai peanut chicken over cooked rice, then top with fresh cilantro, sliced green onions, crushed peanuts, and lime wedges.

Notes

For the creamiest sauce, whisk the peanut butter into the soy mixture until completely smooth before adding it to the crockpot, since it thickens as it heats. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until hot, adding a splash of chicken broth if it thickens too much. Freezing is yes—freeze cooled leftovers up to 3 months, thaw overnight in the fridge, and reheat until warmed through. For a lighter option, use natural peanut butter and reduce honey to taste (the sauce will be slightly less sweet).