Spicy Slow Cooker Thai Peanut Chicken

Make this tasty and flavorful Slow Cooker Thai Peanut Chicken right in your crockpot with only 10 minutes of prep. Spicy, easy, hearty, comforting, and delicious!

👩🏻‍🍳 Why You'll Love Slow Cooker Thai Peanut Chicken

Like many busy moms, I love shortcuts! I love to try different ways to streamline meal preparation, especially when I can do it without sacrificing quality or taste.

For this recipe, if you have the time, by all means you should slice up some fresh bell peppers and onion. You could also buy frozen, pre-sliced veggies if you really want to save time on prep.

It's so easy to pop all of these ingredients into the slow cooker. It usually takes me 10 minutes maximum, and about 6 hours later I have an incredible meal!

🥘 Ingredients Needed

• chunky peanut butter - gives great nutty flavor and crunch from the peanuts.
• chicken broth - helps keep your chicken moist and flavorful.
• soy sauce - provides great umami flavor.
• honey - balances out some of the saltiness.
• sriracha sauce - gives this recipe a great kick!
• lime juice - the citrus flavor helps tie everything together.
• pepper and onion strips - I buy mine frozen and pre-sliced to reduce prep, but you could also buy fresh veggies and slice them yourself!
• chicken thighs - the thighs are better for slow cooker recipes as they don't dry out as easily.

🔪 Instructions

1. Combine the peanut butter, chicken broth, honey, soy sauce, lime juice and sriracha in a medium bowl.
2. Mix well, then set aside.
3. Place your pepper and onion strips into the slow cooker.
4. Layer the chicken on top of the peppers and onions.
5. Pour the peanut sauce over top and cook on low for 5-6 hours. Before serving, shred the chicken.

👪 FAQs

📖 Variations and Serving Suggestions

• Toppings: serve this peanut chicken with chopped up cilantro, green onions, or some crushed peanuts for extra flavor and crunch.
• Serve over top of rice, lettuce leaves, or noodles (rice noodles work great for this!).
• If you prefer chicken breasts to thighs, you could use those instead. Just be sure to check for done-ness around the 5 hour mark, as it's easier to dry out breasts than thighs.
• For some extra heat, sprinkle with red pepper flakes.
• Save any leftover peanut sauce from the slow cooker to drizzle over leftovers or as a great dressing for salad.
• To make this dish even healthier, add some broccoli or zucchini.

Slow Cooker Peanut Chicken is a savory dish with complex flavors, but so easy to make! Perfect over rice or noodles and sure to fill you up and satisfy.

🥗 Suggested Side Dishes

Check out these great suggestions to serve with your Thai peanut chicken!

Lemon Dill Rice

Lemon Dill Rice is a perfect side dish for chicken, beef, pork, or fish. It's so easy to make and turns even ordinary dinners into something a bit special! And you probably have all the ingredients in your pantry right now!

Slow Cooker Quinoa

This delicious and simple slow cooker quinoa recipe is the easiest way to get perfectly cooked quinoa, every time!

Zucchini Walnut Fried Rice

Skip the Chinese takeout - this healthy and tasty fried rice is so easy to make!

Cilantro Lime Asparagus and Rice

Tender asparagus cooked in a butter-lime sauce and tossed with rice and cilantro for a side dish that pairs perfectly with SeaPak Butterfly Shrimp or any entree!

🍗 Additional Chicken Recipes

Here are a few more chicken recipes ideas for you!

Check out this story on how to make Slow Cooker Thai Peanut Chicken!

Slow Cooker Peanut Chicken

Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!

📋 Recipe Card

Slow Cooker Thai Spicy Peanut Chicken

Recipe Author: Kristin

Make this tasty and flavorful Thai-style dish right in your crockpot. So easy and delicious!

4.60 from 15 votes

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Entree

Cuisine Thai

Servings 8

Calories 301 kcal

Ingredients

 

1x2x3x

• ▢ ⅔ cup chunky peanut butter
• ▢ ½ cup chicken broth
• ▢ ¼ cup soy sauce
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons Sriracha sauce
• ▢ 2 tablespoons lime juice
• ▢ 16 ounces frozen bell peppers and onion (1 package, like the kind by Bird's Eye)
• ▢ 2 pounds boneless skinless chicken thighs
• ▢ ½ cup chopped cilantro (for garnish)
• ▢ handful of chopped peanuts (for garnish)

Cook ModePrevent your screen from going dark

Instructions

 

• In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.
  ⅔ cup chunky peanut butter, ½ cup chicken broth, ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons Sriracha sauce, 2 tablespoons lime juice
• Empty contents of package of frozen peppers/onion into the slow cooker.
  16 ounces frozen bell peppers and onion
• Place the chicken on top of the peppers/onion.
  2 pounds boneless skinless chicken thighs
• Pour the peanut butter mixture over the top of the chicken.
• Cook on low for 6 hours.
• Just before serving, shred the chicken with two forks.
• Garnish with chopped peanuts and cilantro (optional).
  handful of chopped peanuts, ½ cup chopped cilantro

Notes

• Top with chopped cilantro, green onions, red pepper flakes, or peanuts.
• Serve over rice, lettuce, or your choice of noodles.
• Chicken breasts can be substituted for thighs; just be careful not to overcook and dry them out.
• Leftover sauce can be used to drizzle over leftovers or as a salad dressing.
• Add broccoli, zucchini, or your chosen vegetable for additional nutrition.

Video

Nutrition

Calories: 301kcal | Carbohydrates: 12g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 747mg | Potassium: 574mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1870IU | Vitamin C: 77.2mg | Calcium: 25mg | Iron: 1.8mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Update Notes: This post was originally published in March 2015, but was republished with tips, step by step photos, and a recipe change in January 2021.

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