If you love Thai flavors and cozy chili, this Crockpot Thai Peanut Chicken Chili is for you. It’s creamy, spicy, a little nutty, and totally comforting.
You just throw everything in the slow cooker and let it do its thing. It’s different, but in the best way—peanut butter in chili sounds wild, but trust me, it works.
Why I Love This Recipe
This one came together on a whim when I had leftover Thai red chili paste and a craving for something hearty. It turned out so flavorful, I’ve made it at least twice a month since.
- It’s hands-off—let the crockpot do the work
- Creamy and cozy but packed with bold flavors
- Freezes great and reheats even better
- A fun twist on regular chili
- Great way to use up pantry staples
What You’ll Need
- 1 1/2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1/2 cup creamy peanut butter
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- Juice of 1 lime
- Optional toppings: chopped peanuts, cilantro, extra lime wedges
Pro Tips
- Use creamy peanut butter, not natural—it blends easier
- Add chili sauce at the end for more kick if needed
- Use a fork to shred chicken directly in the crockpot
- Don’t skip lime juice—it brightens the whole dish
- Stir well before serving so everything comes together
Tools You’ll Need
- Large crockpot or slow cooker
- Cutting board
- Sharp knife
- Can opener
- Mixing spoon
- Citrus juicer (optional)
Substitutions and Variations
- Sub chicken breasts with chicken thighs for extra tenderness
- Use chickpeas instead of white beans
- Swap red curry paste with yellow for a milder flavor
- Add spinach or kale at the end for extra veggies
Make Ahead Tips
- Chop the onions and peppers the night before
- Mix all sauce ingredients ahead and store in fridge
- You can fully cook the chili and refrigerate for up to 3 days—it gets better with time
Instructions
Step 1: Sauté onions, peppers, and garlic
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, and 3 minced garlic cloves. Cook for 4–5 minutes until softened and fragrant.
Step 2: Add everything to the crockpot
Place 1 1/2 lbs boneless skinless chicken breasts at the bottom of the crockpot. Add sautéed veggies, 1 drained can white beans, 1 can diced tomatoes (with juices), 1/2 cup creamy peanut butter, 1/3 cup Thai sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon red curry paste, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 1/2 cups chicken broth. Stir gently just to combine the top layer.
Step 3: Cook on low
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
Step 4: Shred chicken and stir
Remove chicken breasts with tongs, shred using two forks, and return to the crockpot. Add juice of 1 lime. Stir everything together until smooth and creamy.
Step 5: Serve and top
Spoon chili into bowls. Top with chopped peanuts, fresh cilantro, and a lime wedge if desired.
Servings and Time
Makes: 6 servings
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Prep Time: 10 minutes
Total Time: About 6.5–7.5 hours
Macros (per serving, approx.)
- Calories: 435
- Protein: 36g
- Fat: 20g
- Carbs: 28g
- Fiber: 6g
- Sugar: 10g
Why This Recipe Works (Quick Science)
The fat in peanut butter emulsifies into the broth, making it creamy without any dairy. Acid from the lime balances the richness. Chicken slowly cooked stays tender and shreds easily, while beans and veggies give it body and texture.
Common Mistakes
- Using natural peanut butter: It can separate—stick with creamy processed kind
- Not stirring before serving: The chili needs a good mix to get that creamy texture
- Overcooking on HIGH: Chicken can dry out—go LOW if you have the time
- Skipping lime juice: It really pulls everything together
What to Serve With
- Jasmine rice or brown rice
- Warm naan or flatbread
- Cucumber salad for something fresh
- Steamed broccoli or bok choy
- Extra lime wedges and hot sauce on the side
FAQ
Can I use rotisserie chicken?
Yes, just add it during the last hour since it’s already cooked.
Can I make this vegetarian?
Totally. Swap chicken for chickpeas and use veggie broth.
Is it super spicy?
Nope, it’s mild—but you can add sriracha or more curry paste if you like heat.
Can I freeze it?
Yep! Let it cool, then freeze in containers for up to 3 months.
Can I use crunchy peanut butter?
You can, but creamy gives a smoother result. Add chopped peanuts on top for crunch instead.