Description
Get ready for your new favorite weeknight dinner — Slow Cooker Thai Peanut Chicken! This dish is the definition of cozy meets exotic. It’s loaded with tender, fall-apart chicken simmered in a silky peanut-coconut sauce with just the right amount of spice. Each bite hits that sweet, savory, and nutty balance that’ll make you go back for seconds (and maybe thirds, let’s be real).
Serve it over fluffy rice or twirl it around noodles, then top it with crunchy peanuts and fresh herbs for that perfect finishing touch. It’s like bringing your favorite Thai restaurant home — without leaving your slippers.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 cup coconut milk (full-fat for extra richness)
- ¾ cup natural peanut butter (smooth or crunchy—your call)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey (or maple syrup if you prefer)
- 2 tbsp rice wine vinegar
- 1 tbsp freshly grated ginger
- 3 cloves garlic, finely minced
- ½ tsp crushed red pepper flakes (use less if you’re spice-shy)
- 1 tbsp lime juice
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for a thicker sauce)
For Garnish and Serving:
- Chopped peanuts
- Fresh cilantro
- Steamed rice or rice noodles
Instructions
In a medium bowl, combine the coconut milk, peanut butter, soy sauce, honey, vinegar, ginger, garlic, and crushed red pepper flakes. Whisk everything together until smooth and creamy — this will be your rich, dreamy peanut sauce.
Lay your chicken pieces in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the top, making sure every piece gets a good coating. (Trust me, that sauce is gold — don’t waste a drop.)
Cover and cook on low for 4–5 hours or high for 2½–3 hours. When it’s done, the chicken should be tender enough to shred with a fork. And yes, your kitchen will smell absolutely divine.
Remove the chicken and shred it with two forks — or if you’re feeling lazy (we’ve all been there), just use tongs and break it up right in the slow cooker. Stir the shredded chicken back into the sauce until everything’s perfectly coated.
If you want a thicker, richer sauce, stir in the cornstarch slurry and lime juice. Turn the slow cooker to high and cook for another 20–30 minutes until it reaches your desired consistency.
Scoop generous servings of the Thai peanut chicken over steamed rice or noodles, then finish with a sprinkle of chopped peanuts and fresh cilantro. Add a lime wedge for an extra zesty pop.
Notes
Recipe Notes & Tips
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Add more veggies! Toss in sliced bell peppers, snow peas, or shredded carrots during the last hour of cooking for a built-in side dish.
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Control the heat. Adjust the amount of crushed red pepper flakes to your spice preference.
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Make it ahead. This dish tastes even better the next day as the flavors meld together.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
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Freezer-friendly: You can freeze cooked Thai peanut chicken for up to 3 months — just thaw overnight before reheating.
Quick Pro Tip
For a little extra flavor, sear your chicken in a skillet for a minute or two per side before tossing it into the slow cooker. It adds a deeper, caramelized taste that’s totally worth the extra step (but no judgment if you skip — it’s still amazing).
Creamy, nutty, a little spicy, and oh-so-satisfying — this Slow Cooker Thai Peanut Chicken will easily become your go-to comfort food when you need something low-effort but big on flavor. It’s the kind of meal that makes you feel like you spent all day cooking… when really, your slow cooker deserves all the credit.
Nutrition
- Calories: 448 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 96mg