You asked, I listened! This slow cooker Thai peanut chicken got a serious glow-up! The sauce is creamy, savory, a little sweet, and packed with peanut coconut flavor. I’d drink it with a straw if that were socially acceptable, but spooning it over rice, noodles or adding it to lettuce wraps is probably the better dinner move.
What Makes This So Good!
Better Texture: The sauce cooks up creamy and smooth, not watery or too thick.Family-Friendly: It has tons of flavor without being too spicy, so everyone can add their own heat at the end.Great Leftovers: The flavor gets even better the next day, making lunch easy and delicious.A Reader’s ReviewMade this recipe last night for 6 of us, clean plates all round. Absolutely delicious. Thank you
– LozzieCrockpot Thai Peanut Chicken Ingredients
Chicken: Chicken thighs work too, but they may release extra fat. Skim it off before adding the lime juice and cilantro.Want More Veggies? Add diced red onion, mushrooms, matchstick carrots, or water chestnuts.Coconut Milk: Use canned, full-fat coconut milk. Shake it well before measuring.Spice: Add sriracha, chili crisp, or red pepper flakes for heat.Peanut Butter: Natural peanut butter lets you control the sweetness. If yours has sugar, taste the sauce before adding all the honey.More Flavor: Add fish sauce or sliced Thai basil for extra flavor.
Slow Cooker Thai Peanut Chicken Recipe
This slow cooker Thai peanut chicken is so easy, and the slow cooker does most of the work. Serve it with coconut rice, air fryer broccoli, or a fresh cucumber salad.
Add: Add the chicken and peppers to the bowl of a larger crock pot.Thai Peanut Sauce: Whisk together the coconut milk, peanut butter, soy sauce, honey, garlic, ginger, salt, and pepper in a bowl.Add Sauce: Pour the sauce over the chicken and peppers.Cook: Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. About an hour before serving, stir in the fresh cilantro and lime juice, then cover and continue cooking for the remaining time. Garnish with chopped peanuts before serving.
Must Have Tools For This Recipe
Slow Cooker: Cooks everything together low and slow for the perfect creamy bite.Stove Top Cooking Instructions
Heat the Pan: Heat a large, deep skillet or pot over medium heat.Cook the Chicken: Add the chicken and cook for 4-5 minutes, until no pink remains on the outside.Make the Sauce: In a bowl, combine the sauce ingredients.Add Sauce and Peppers: Add the sauce and bell peppers to the pan with the chicken.Simmer: Reduce the heat, cover, and cook for 15-20 minutes, until the chicken reaches 165°F.
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Slow Cooker Thai Peanut Chicken
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Tender, slow cooked chicken in a creamy Thai peanut coconut sauce with bell peppers, lime, and cilantro.Course Dinner, entree, main, Main Course, main dishCuisine American, Asian American, Thai, Thai AmericanKeyword peanut chicken, slow cooker asian chicken, slow cooker peanut chicken, slow cooker thai peanut chicken, slow cooker thai peanut chicken recipe, thai chicken, thai peanut chickenPrep Time 15 minutesminutesCook Time 5 hourshoursTotal Time 5 hourshours15 minutesminutesServings 4servingsCalories 505kcalAuthor Alyssa RiversEquipment
1 4-8 quart slow cookerIngredients
1poundcubed boneless skinless chicken breasts1-inch pieces1sliced red pepperabout 1 ½ cups1cuphigh-fat coconut milkcupnatural peanut buttersmooth or crunchy3tablespoonssoy sauce3tablespoonshoney1tablespoonminced garlicabout 3 clovesteaspoonground gingeror 2 teaspoons fresh gingerteaspoonsaltmore or less to tasteteaspoonground black peppermore or less to tastecupchopped cilantromore for garnish3tablespoonslime juicechopped dry-roasted peanutsfor garnishInstructions
Add 1 pound cubed boneless skinless chicken breasts and 1 sliced red pepper to the bowl of a larger slow cooker. Whisk together 1 cup high-fat coconut milk½ cup natural peanut butter3 tablespoons soy sauce3 tablespoons honey1 tablespoon minced garlic½ teaspoon ground ginger½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl to make the sauce.Pour the sauce over the chicken and peppers. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. About an hour before serving, stir in ½ cup chopped cilantro and 3 tablespoons lime juice, then cover and continue cooking for the remaining time. Garnish with chopped dry-roasted peanuts before serving.Video
Notes
Leftover and Make Ahead InstructionsFridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.Reheat: Reheat in the microwave in 30-second intervals or on the stovetop over medium heat, stirring often, until warmed through.Freeze: Add the diced chicken, bell pepper, and sauce to a large freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then cook in the slow cooker as directed.Make Ahead: Add everything to the slow cooker insert, cover, and refrigerate until ready to cook.Nutrition
Calories: 505kcalCarbohydrates: 26gProtein: 34gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 73mgSodium: 1193mgPotassium: 860mgFiber: 3gSugar: 18gVitamin A: 1107IUVitamin C: 45mgCalcium: 45mgIron: 4mg
What to Serve With Thai Peanut Chicken
You can serve this over jasmine rice, brown rice, cauliflower rice, or even rice noodles. Here are a few more options.
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