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Crockpot Thai Peanut Chicken

Crockpot Thai peanut chicken with tender shredded chicken in a thick, creamy peanut sauce. Cook low and slow, then stir to coat and 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless chicken thighs
Peanut sauce
  • 0.5 cup creamy peanut butter Use smooth style for a silky sauce.
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sriracha Plus extra for drizzling if desired.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 0.5 cup chicken broth
Serving
  • 1 cooked rice
  • 0.25 cup fresh cilantro Chopped.
  • 0.5 cup sliced green onions
  • 0.25 cup crushed peanuts
  • 2 lime wedges For serving.

Equipment

  • 1 Dutch oven

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 until smooth and glossy.
Slow-cook the chicken
  1. Add boneless chicken thighs to the crockpot, then pour the peanut sauce over them so the chicken is mostly covered.
  2. Cook on low for 6 hours (or on high for 3–4 hours) until the chicken is completely tender and easily shreds.
Shred and coat
  1. 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

Pro tip: For the thickest sauce, stir well after shredding so the peanut butter emulsifies with the cooking juices. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 2 months (reheat gently to avoid thinning). For a gluten-free option, use gluten-free soy sauce so the flavor stays the same without wheat.