Introduction
Crockpot Thai Peanut Chicken is a flavorful, hands-off dinner that blends creamy peanut sauce with bold Thai-inspired aromatics. This Crockpot Thai Peanut Chicken recipe delivers a tender, protein-packed meal perfect for weeknights, meal prep, or anyone craving Asian comfort food with minimal effort. Slow cooker meals continue to grow in popularity across the US, particularly among families looking for simple dishes that feel wholesome yet exciting. This recipe fits beautifully into that trend, giving you the richness of peanut chicken with the bright flavors of lime, garlic, ginger, and a touch of chili heat. It’s a great option for anyone exploring Asian crockpot meals and looking for something warm, cozy, and satisfying any time of year.
Table of Contents
Crockpot Thai Peanut Chicken
- Total Time: 25 mins
- Yield: 2 wraps
Description
A flavorful Mediterranean grilled chicken wrap with hummus, feta, veggies, and lemon-herb chicken quick, healthy, and meal-prep ready.
Ingredients
2 boneless chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
Salt & pepper to taste
4 tbsp hummus
1/2 cup diced cucumbers
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions
1/4 cup crumbled feta
2 whole wheat tortillas or pita breads
Instructions
1. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate for 30 minutes.
2. Grill chicken for 5-6 minutes per side until cooked. Let rest and slice thinly.
3. Spread hummus on each wrap.
4. Layer sliced chicken, cucumbers, tomatoes, red onion, and feta.
5. Roll tightly and slice in half. Serve with lemon wedges or tzatziki.
Notes
You can substitute chicken with grilled halloumi or falafel for a vegetarian version.
Prep grilled chicken in advance and store up to 4 days for quick wraps.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilled
- Cuisine: Mediterranean
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken drumsticks or thighs | 2 lbs |
| Coconut milk | 1 can (13.5 oz) |
| Creamy peanut butter | 1/2 cup |
| Soy sauce | 1/4 cup |
| Lime juice | 2 tbsp |
| Brown sugar or honey | 2 tbsp |
| Garlic, minced | 4 cloves |
| Fresh ginger, grated | 1 tbsp |
| Red curry paste | 2 tbsp |
| Fish sauce (optional) | 1 tsp |
| Red pepper flakes | 1/2 tsp |
Vegetables & Garnishes
| Ingredient | Quantity |
|---|---|
| Red bell pepper, sliced | 1 |
| Carrots, sliced | 1 cup |
| Green onions | For topping |
| Cilantro | For garnish |
| Crushed peanuts | Optional |
Serving Options
| Ingredient | Quantity |
|---|---|
| Jasmine rice | 2 cups cooked |
| Rice noodles | Optional |
| Lime wedges | To serve |
Step-by-Step Instructions and Helpful Tips
1. Make the Peanut Sauce
Whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, red curry paste, and fish sauce. The mixture should be smooth and creamy, with a balance of sweet, salty, nutty, and spicy flavors. This sauce becomes richer during slow cooking.
2. Layer Ingredients in the Crockpot
Place chicken drumsticks or thighs at the bottom of the slow cooker. Add sliced bell peppers and carrots over the top. Pour the peanut sauce evenly over everything to ensure full coverage.
3. Cook Until Tender
Cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken should be fork-tender, soaking up all the Thai-inspired flavors while the vegetables become soft and fragrant.
4. Thicken the Sauce
If the sauce is too thin after cooking, remove the lid and let it simmer on HIGH for 15–20 minutes. For extra creaminess, stir in an additional tablespoon of peanut butter.
5. Serve and Garnish
Serve the chicken and sauce over jasmine rice or rice noodles. Top with cilantro, green onions, crushed peanuts, and a squeeze of lime.
Helpful Tips
- Use thighs instead of drumsticks for even softer meat.
- Add a splash of sriracha for extra heat.
- To lighten the dish, use peanut butter powder mixed with water.
- For meal prep, portion chicken and sauce in containers with rice.
- Add vegetables like broccoli or snap peas in the last hour to avoid overcooking.
Conclusion
Crockpot Thai Peanut Chicken brings exotic flavor to a simple slow-cooked meal, making it ideal for busy weeknights or comforting weekend cooking. With its rich peanut sauce, tender chicken, and fragrant Thai-inspired aromatics, it fits seamlessly into Asian crockpot meals and modern family cooking. Whether you’re looking for a protein-packed crockpot dinner or a cozy meal with global influence, this dish is an easy and delicious choice.
Frequently Asked Questions (FAQ)
1. Can I make Crockpot Thai Peanut Chicken with chicken breasts?
Yes, chicken breasts work well but may cook faster. Reduce cooking time slightly to keep them tender.
2. How spicy is this recipe?
The dish is mildly spicy due to red curry paste, but you can increase or reduce heat based on preference.
3. Can I freeze Crockpot Thai Peanut Chicken?
Yes, freeze cooked chicken and sauce in airtight containers for up to 3 months. Thaw and reheat gently.
4. What can I serve with this dish?
Jasmine rice, rice noodles, quinoa, or even cauliflower rice pair well.