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Crockpot Thai Peanut Chicken

Crockpot Thai peanut chicken with tender shredded chicken in a thick, creamy peanut sauce. Set-and-forget slow cooker peanut chicken is finished with cilantro, crushed peanuts, and a sriracha drizzle over rice.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 2 lb boneless chicken thighs
Thai peanut sauce
  • 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 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup chicken broth
Serving
  • cooked rice
  • fresh cilantro
  • sliced green onions
  • crushed peanuts
  • lime wedges

Equipment

  • 1 slow cooker

Method
 

Make the peanut sauce
  1. Whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, ginger, and chicken broth together until smooth, with no lumps. Stop whisking once the sauce looks glossy and fully combined.
Slow cook the chicken
  1. Add chicken thighs to the crockpot and pour the peanut sauce over them so the meat is covered. Make sure sauce pools around the sides of the thighs for even coating.
  2. Cook on low for 6 hours (or high for 3–4 hours) until the chicken is completely tender. Look for a texture that easily pulls apart when pressed with a fork.
Shred and serve
  1. Shred the chicken directly in the crockpot and stir to coat every piece in the thick peanut sauce. Keep mixing until the sauce clings to the shredded chicken with a creamy appearance.
  2. Serve the peanut chicken over cooked rice and top with fresh cilantro, sliced green onions, crushed peanuts, and lime wedges. Finish with a visible drizzle of extra sriracha if desired for a bright kick.

Notes

For the smoothest sauce, whisk until the peanut butter is fully dissolved before adding it to the crockpot. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze chicken and sauce (without rice) for up to 2 months, then thaw and reheat. For a lighter option, use natural creamy peanut butter with no added sugar.