Let your crockpot do the heavy lifting with this comforting and flavor-packed Thai-inspired peanut chicken. Tender, slow-cooked chicken simmers in a rich, creamy peanut sauce that blends savory, sweet, and spicy elements in perfect balance. It’s one of those magical meals that fills your home with mouthwatering aromas—and practically cooks itself.

I first discovered this dish during a busy month and quickly fell in love with how effortless and rewarding it is. I made it again when my sister came to visit with her notoriously picky kids—and even they licked their plates clean. There’s just something about that luscious peanut sauce!

Why You’ll Love This Recipe

Hands-off slow cooker convenience – Dinner simmers while you go about your day.
Complex flavor, simple prep – It tastes like you worked for hours.

Versatile leftovers – Perfect for rice bowls, wraps, or salads later in the week.
Crowd-pleasing – Even picky eaters love the nutty, mildly spicy sauce.

Key Ingredients

Boneless chicken thighs or breasts – Thighs bring richness and moisture; breasts are lean and still tender.

Natural peanut butter – Creamy and full of nutty depth, it’s the heart of the sauce.
Full-fat coconut milk – Gives the sauce its silky texture (avoid light versions).
Fresh lime juice – Adds brightness and balances richness.

Fresh garlic & ginger – Essential aromatics that provide warmth and complexity.
Brown sugar – Rounds out the flavor with a touch of sweetness.
Soy sauce or tamari – Delivers deep umami flavor.

Sriracha – Adds heat—adjust to your preference.

Step-by-Step Instructions

1. Make the Peanut Sauce

In a medium bowl, whisk together:

½ cup natural peanut butter

1 (13.5 oz) can full-fat coconut milk
3 tablespoons soy sauce or tamari
Juice of 1 lime

4 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons brown sugar

1–2 tablespoons sriracha (to taste)

Mix until smooth and creamy. Take your time here—a well-blended sauce ensures even cooking and flavor distribution.

2. Add Chicken to Crockpot

Place 2 pounds boneless chicken (thighs or breasts) into the slow cooker. Cut into uniform pieces if needed for even cooking. Lightly season with salt and pepper, if desired.

3. Combine & Cook

Pour the sauce over the chicken, coating all pieces well. Cover and cook:

On LOW for 6–8 hours
Or HIGH for 3–4 hours

Longer cooking on low tends to yield the most tender results.

4. Shred the Chicken

Once the chicken is fork-tender (internal temp: 165°F), shred directly in the crockpot using two forks. Let the shredded chicken sit in the sauce for another 10–15 minutes to absorb even more flavor.

Serving Suggestions

Classic: Over jasmine or basmati rice

Light: Paired with steamed veggies like broccoli, bok choy, or snap peas
Entertaining: Create a build-your-own bowl bar with toppings like chopped peanuts, cilantro, scallions, lime wedges, or extra sriracha

Customize It

No lime? Try lemon juice.

No fresh ginger? Use 1 tsp ground ginger.
Add more umami: Mix in 1 tbsp fish sauce for extra depth.
Bulk it up: Add bell peppers, snap peas, or carrots in the last 30–60 minutes of cooking.

Want creamier sauce? Swap ¼ cup coconut milk for coconut cream.

Nutrition Boost

Peanuts: Full of heart-healthy fats and satisfying protein.
Chicken + peanut combo: Keeps you full longer.

Ginger: Contains anti-inflammatory and antioxidant compounds like gingerol.

My grandmother always believed in the healing power of ginger. She made a simple chicken ginger soup whenever someone felt under the weather. Though this dish is more modern, I know she’d love how it brings warmth and wellness to the table.

Storage & Meal Prep Tips

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Reheat gently with a splash of coconut milk or water to loosen the sauce.

Leftover Inspiration

Day 2: Serve over zucchini noodles for a lower-carb version.
Day 3: Stuff into warm pita pockets with fresh veggies for a satisfying lunch.

Chef Tips

Adjust the heat: Taste your sriracha before adding. Spice levels vary.
Velvety texture: Add ¼ cup coconut cream for an ultra-rich mouthfeel.
Crunch factor: Toast peanuts in a skillet, then stir into the dish before serving.

Cooking for a Crowd?

Sear the chicken ahead of time and finish in the oven (350°F) to keep it moist and warm. This makes hosting easier and helps keep every bite perfectly cooked.

Golden Crispy Parmesan Garlic Potatoes

The perfect side dish to balance out the creamy peanut chicken—these crispy Parmesan potatoes are golden, garlicky, and outrageously satisfying. Best of all, they’re easy enough for a weeknight and impressive enough for guests.

Ingredients

For the Potatoes

1 pound mini Yukon Gold potatoes, halved
2 tablespoons olive oil
1 tablespoon dried parsley

1 tablespoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper

¼ cup unsalted butter, melted
1½ cups freshly grated Parmesan cheese

Instructions

Preheat oven to 425°F (220°C).

Score the potatoes: Slice the cut side of each half in a shallow crosshatch pattern—this helps absorb more flavor.
Season: Toss potatoes in olive oil, parsley, garlic powder, salt, and pepper.
Layer the dish: Pour melted butter into a 9×13-inch baking dish. Evenly sprinkle Parmesan over the butter.

Arrange: Place potatoes cut-side down on top of the Parmesan. Press lightly to ensure contact.
Bake for 25–30 minutes until golden brown and tender.
Cool slightly: Let rest for 5 minutes before lifting with a spatula to preserve that crispy Parmesan crust.

Tips for Success

Use freshly grated Parmesan—pre-shredded varieties don’t melt or crisp as well.
Add red pepper flakes for a touch of heat.
Don’t skip the scoring—it really boosts flavor and texture.

For best results, serve warm.

Storage & Reheating

These potatoes are best fresh, but can be reheated in a 350°F oven for 10–15 minutes. They won’t be quite as crispy, but still delicious.

Common Questions

→ Can I use other potatoes?
Yes—red potatoes or other waxy types work well. Russets can get too soft.

→ What if the cheese crust doesn’t stick?
Press potatoes firmly onto the cheese and let them cool slightly before removing.

→ Can I make them ahead?
You can prep in advance, but they’re crispiest when freshly baked.

→ What goes well with these?
They’re a great side for grilled meats, roasted chicken, or a veggie meal with salad.

Whether you’re planning a laid-back family dinner or entertaining guests, this Thai-inspired peanut chicken with a side of crispy garlic-Parmesan potatoes hits all the right notes—comforting, flavorful, and fuss-free.

Let the slow cooker work its magic, and enjoy the applause when dinner is served.