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Crockpot Thai Peanut Chicken

Crockpot Thai peanut chicken with tender shredded chicken in a thick, creamy peanut sauce you whisk in minutes. Set it in the slow cooker, then shred and coat until the sauce clings and turns glossy, finished 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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2 lb boneless Use boneless chicken thighs for fastest shredding.
creamy peanut butter
  • 0.5 cup creamy peanut butter
soy sauce
  • 0.25 cup soy sauce
honey
  • 3 tbsp honey
rice vinegar
  • 2 tbsp rice vinegar
sesame oil
  • 1 tbsp sesame oil
sriracha
  • 1 tbsp sriracha Add more to taste when serving if you want extra heat.
garlic
  • 3 garlic cloves, minced
ginger
  • 1 tbsp fresh ginger, grated
chicken broth
  • 0.5 cup chicken broth
cooked rice
  • 6 cooked rice For serving.
fresh cilantro
  • 1 fresh cilantro For topping.
green onions
  • 1 sliced green onions For topping.
crushed peanuts
  • 0.25 cup crushed peanuts For topping.
lime wedges
  • 1 lime wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the peanut sauce
  1. Whisk creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, grated ginger, and chicken broth until the mixture is smooth and thick. Stop when no streaks remain and the sauce looks uniform.
Slow cook
  1. Place boneless chicken thighs in the crockpot and pour the peanut sauce over them so the chicken is mostly covered. Spread it around with the sauce as needed for even coating.
  2. Cook on low for 6 hours until the chicken is completely tender, or cook on high for 3–4 hours if you’re short on time. The visual cue is that the chicken shreds easily with a fork.
  3. Shred the chicken directly in the crockpot and stir thoroughly to coat it in the creamy peanut sauce. Keep stirring until the sauce clings to the chicken and looks glossy.
Serve
  1. Serve the Thai peanut chicken over cooked rice and top with fresh cilantro, sliced green onions, crushed peanuts, and lime wedges. Add extra sriracha drizzle if you want more heat.

Notes

Pro tip: whisking the peanut butter with warm chicken broth first (or whisking briskly until smooth) helps prevent graininess in the slow-cooker sauce. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot, stirring to loosen the sauce. Freezer: yes—freeze portions for up to 2 months and thaw in the fridge before reheating. Dietary swap: use gluten-free soy sauce to make the recipe gluten-free.