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Crockpot Thai Chicken

Slow Cooker Thai Chicken

This quick and flavorful slow cooker Thai chicken is every bit as good as take out and every bit as easy!  It is full of tender chicken, sweet red peppers, and rich peanut flavors that make the perfect topping for a bed of jasmine rice.
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  • 2 lbs boneless skinless chicken breast about 4 chicken breasts
  • 2 red bell peppers cut into strips
  • 1/2 cup teriyaki sauce
  • 2 tbsp rice wine vinegar
  • 3 cloves garlic minced
  • 2 tsp red pepper flakes optional
  • 1/4 cup creamy peanut butter
  • Toppings
  • chopped peanuts
  • cilantro
  • teriyaki glaze
  • spicy mayo
  • lime wedges


  • Place the chicken, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 6-8 hours.
  • After it has cooked, use a fork to shred the chicken and mix with the juices in the slow cooker. Add the peanut butter and stir until combined.
  • Serve over jasmine rice (or whatever rice you prefer) and top with any combination of the toppings that you prefer. Enjoy!

Recipe Notes:

Keep leftovers in an air tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.  This tastes just as good reheated as it does fresh, so it makes a great option for meal prepping lunches.
©2017 Easy Family Recipes - Recipe found at

Nutrition Information:

Serving: 5ozCalories: 184kcal (9%)Carbohydrates: 7g (2%)Protein: 26g (52%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 65mg (22%)Sodium: 905mg (39%)Potassium: 0mgFiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)