These Thai Peanut Crockpot Chicken Tacos are one of those recipes that feel a little fancy but are actually super simple.
You throw everything in the slow cooker, walk away, and when you come back, the chicken is fall-apart tender and full of bold, nutty, sweet-and-spicy flavor.
Pile it into soft tortillas, top it with crunchy slaw and a squeeze of lime—done.
Why I Love This Recipe
I came up with this recipe when I wanted something different for taco night—something a little saucy, a little spicy, but still super comforting. Now it’s a go-to.
- The peanut sauce is creamy, bold, and rich without being heavy
- The slow cooker makes the chicken crazy tender
- You can prep everything in minutes and walk away
- Great for meal prep—leftovers are amazing in bowls or wraps
- It’s just a fun, fresh twist on tacos
What You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- ½ cup creamy peanut butter
- ¼ cup low sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- ½ cup chicken broth
- Juice of 1 lime
- For serving: flour or corn tortillas, pre-shredded coleslaw mix, chopped cilantro, crushed peanuts, extra lime wedges
Pro Tips
- Use creamy peanut butter, not natural or chunky—it blends smoother
- Shred the chicken in the sauce to soak up every drop of flavor
- Adjust the spice by changing the sriracha amount
- Add a splash of coconut milk at the end for extra creaminess
- Toast your tortillas on a dry skillet to level up the taco
Tools Required
- Crockpot (4–6 quart)
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Tongs or forks (for shredding)
- Serving plate
Substitutions and Variations
- Use chicken thighs instead of breasts for more flavor
- Sub almond butter for peanut butter if preferred
- Swap sriracha with chili garlic sauce or red pepper flakes
- Add sliced bell peppers to the crockpot for extra veggies
- Use lettuce wraps instead of tortillas for low-carb
Make Ahead Tips
You can mix the sauce and store it in the fridge up to 2 days ahead. You can also shred the cooked chicken and store it in the sauce for up to 4 days in the fridge.
How to Make Thai Peanut Crockpot Chicken Tacos (Serves 6 | Cook Time: 4–6 hours on LOW or 2.5–3 on HIGH)
Step 1: Mix the Peanut Sauce
In a mixing bowl, whisk together ½ cup creamy peanut butter, ¼ cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 2 tbsp sriracha, 2 cloves garlic (minced), 1 tbsp freshly grated ginger, ½ cup chicken broth, and juice of 1 lime until smooth.
Step 2: Add Chicken and Sauce to Crockpot
Place 1.5 lbs boneless skinless chicken breasts in the crockpot. Pour the peanut sauce mixture over the chicken, making sure all pieces are coated.
Step 3: Slow Cook
Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3 hours, until the chicken is very tender and shreds easily.
Step 4: Shred the Chicken
Use two forks to shred the chicken right in the crockpot. Stir to coat all the shredded pieces with sauce.
Step 5: Assemble the Tacos
Spoon the shredded Thai peanut chicken into warm flour or corn tortillas. Top with pre-shredded coleslaw mix, chopped cilantro, crushed peanuts, and an extra squeeze of lime.
Leftovers & Storage
Store leftover shredded chicken (without slaw or toppings) in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in a skillet or microwave, adding a splash of water or broth to loosen the sauce.
Macros Information (per serving, without tortilla)
- Calories: 285
- Protein: 27g
- Carbs: 10g
- Fat: 16g
- Fiber: 1g
- Sugar: 6g
Macros will vary depending on toppings and tortillas used.
Why This Recipe Works (Quick Science)
The slow cooking allows the chicken to break down gently while absorbing all the flavor from the sauce. Peanut butter emulsifies with soy sauce and vinegar to create a thick, clingy sauce that locks in moisture and flavor. Ginger and sriracha add heat and brightness, while honey balances the savory with sweetness.
Common Mistakes
- Using natural peanut butter—it separates and makes the sauce oily
- Overcooking—chicken will dry out if left too long
- Not mixing the sauce well—it needs to be smooth before going in
- Adding slaw too early—it’ll wilt if added before serving
What to Serve With
- Coconut rice or jasmine rice
- Cucumber salad with sesame dressing
- Fresh mango slices or mango salsa
- Thai iced tea or lime sparkling water
- Lettuce wraps if skipping tortillas
FAQ
Can I use chunky peanut butter?
I don’t recommend it—it makes the sauce gritty. Creamy is best.
Is this dish spicy?
It has a little kick from sriracha. You can adjust the amount to taste.
Can I prep this the night before?
Yes, you can mix the sauce and store it in the fridge, then dump and go in the morning.
Can I use frozen chicken?
Thaw it first. Cooking frozen chicken in a crockpot isn’t safe.
Can I use thighs instead of breasts?
Absolutely—thighs stay extra juicy and flavorful.
Wrap-Up
These Thai Peanut Crockpot Chicken Tacos are bold, saucy, and packed with flavor in every bite. The slow cooker does the hard work, so all you have to do is shred, load up your tacos, and dig in. If you try them, leave a comment and let me know how it turned out—or how you made them your own!