Is there anything better than an easy and healthy slow cooker chicken recipe? This Crockpot Thai Chicken recipe is packed with so much flavor and is very simple to throw together! The perfect warm homecooked meal to come home to this winter.
If you had to pick one gadget in your kitchen to keep, what would it be? I would pick my crockpot in an instant. No offense to the Keurig, or toaster oven. I’ve survived this long without an air fryer, and well okay the Kitchenaid mixer would be hard to part with as well. But the crockpot? Vital. I’m convinced it’s the greatest invention of all time. You just add the ingredients, let it do its thing, and come back a few hours later to a beautiful homemade meal! If you don’t have a crockpot already, do yourself a favor and invest in one.
This Crockpot Thai Chicken recipe is one of my favorite things to make in the slow-cooker. The rich peanut flavor is just as good as my beloved takeout, but it’s gluten-free, soy-free, and dairy-free! This is the perfect recipe to curl up with on a cold winter night.
Ingredients Needed
This recipe is incredibly easy to make, and the ingredients are all very easy to find at any grocery store! To make this recipe, you’ll need the following ingredients:
- Chicken breast: Chicken is the star of this dish! For this recipe, you’ll need 2 lbs. I recommend using chicken breast, but you could also do chicken thighs.
- Diced tomatoes: The tomatoes in this recipe compliment the peanut flavors nicely. For this recipe, you’ll need one 14.5 oz can.
- Hot sauce: Adding hot sauce, gives this Thai chicken a nice kick. I love Frank’s Red Hot hot sauce because it has minimal ingredients, but you could use whatever you have on hand! We’ll need 1 tbsp for this recipe.
- Peanut butter: Peanut butter gives this recipe the distinct peanut flavor that’s in so many Thai dishes. We’ll need 1/4 cup for this recipe.
- Lime juice: You can use prepackaged lime juice, like the one linked, or squeeze the juice from fresh limes. For this recipe, we’ll need 2 tbsp, which you should be able to get out of two fresh limes.
- Coconut aminos: Coconut aminos is an amazing substitute for soy sauce. It’s gluten-free and soy-free, and in my opinion, tastes just like soy sauce! For this recipe, you’ll need 1 tbsp.
- Ginger: Another staple in many Thai recipes! This complements the peanut and coconut amino flavors nicely. You’ll only need 1 tsp for this recipe.
- Peanuts, chopped: Add a quarter cup of chopped peanuts to this recipe to add a nice crunch, and as a garnish.
- Fresh cilantro, chopped: Cilantro is not only a beautiful garnish but in addition to the hot sauce and the ginger, it gives the Thai chicken some spice. We’ll only need about 2 tbsp for this recipe.
Equipment Required
The recipe requires minimal kitchen tools. To make this Thai chicken dish you’ll need the following things:
- Cutting board
- Knife
- Crockpot: This is the crockpot I would recommend. However, if you already own an Instant Pot, they actually have a slow-cooker setting on them, so you could use that instead.
For measuring you’ll need, 1 tsp, 1 tbsp, and 1/4 cup.
How to Make this Recipe
As mentioned above, this recipe is really as easy as throwing the ingredients into the crockpot and walking away! Below are the step by step instructions to make this recipe:
First, place the chicken in a 6-quart slow cooker.
Next, mix the remaining ingredients except for the peanuts and cilantro and pour over the chicken in the crockpot.
Then, cover and cook on high heat for 4 hours or until the chicken has reached an internal temperature of 165 degrees F.
Finally, remove chicken from the slow cooker. Pour the remaining sauce over the chicken and garnish with the chopped peanuts and cilantro.
Serve warm and enjoy!
Recipe Tips
Answering any questions you may have about this Crockpot Thai Chicken recipe. If you don’t see the answer to your question below feel free to leave a comment!
Replacing the peanut butter
If you or someone in your family has a peanut allergy or sensitivity, you can use almond butter instead. I’ve made this recipe with almond butter as a substitute, and it turned out really good! The almonds give the chicken the nutty flavor they would otherwise get from the peanut butter.
Storing leftovers
The Thai chicken leftovers can last up to 4 days if stored in a sealed container and refrigerated. Additionally, you can put the leftovers in a sealed container and keep them in the freezer for up to 5 months. This would be a great meal to freeze and defrost on busy nights where you need something quick to eat.
How to serve this Thai Chicken dish
I love eating this Thai Chicken recipe over rice! The rice tastes absolutely delicious when it absorbs the sauce from this recipe. I’ve also had this on top of gluten-free pasta and quinoa. You can’t go wrong soaking up the extra sauce over any type of grain!
Crockpot Thai Chicken
Ingredients
- 2 lbs chicken breast
- 14.5 oz diced tomatoes
- 1 tbsp hot sauce
- 1/4 cup peanut butter
- 2 tbsp lime juice
- 1 tbsp coconut aminos
- 1 tsp ginger
- 1/4 cup peanuts chopped
- 2 tbsp fresh cilantro chopped
Instructions
- Place chicken in a 6-quart slow cooker.
- Mix the remaining ingredients except for the peanuts and cilantro and pour over the chicken in the crockpot.
- Cover and cook on high heat for 4 hours or until the chicken has reached an internal temperature of 165 degrees F.
- Remove chicken from the slow cooker. Pour the remaining sauce over the chicken and garnish with the chopped peanuts and cilantro.
- Serve warm and enjoy!
This post may contain affiliate links. Please read my disclosure policy.
SC2012 says
Delicious! And the sauce is even better the next day!
madeofeverythingnice says
Thank you!! Yes so much better the next day! 🙂