Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken

Hey there, friend! If you’re craving something cozy, flavorful, and ridiculously easy to make, you’ve come to the right place.

This Slow Cooker Thai Peanut Chicken is the ultimate weeknight hero—tender chicken simmered in a creamy, slightly spicy peanut sauce that’s packed with bold Thai-inspired flavors.

It’s the kind of dish that makes you feel like a kitchen rockstar without breaking a sweat.

Just toss everything in the slow cooker, let it work its magic, and come home to a meal that’ll have everyone asking for seconds.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep Your Ingredients
Start by gathering all your ingredients. You’ll need boneless chicken (thighs work best for tenderness), creamy peanut butter, coconut milk, soy sauce, and a few pantry staples like garlic, ginger, and lime juice. If you’re feeling adventurous, grab some chili flakes or sriracha for a spicy kick. This recipe is all about simplicity, so no fancy techniques here—just good, wholesome ingredients.

2. Combine Everything in the Slow Cooker
Add the chicken to your slow cooker. In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, and spices until smooth and creamy. This sauce is the star of the show, so make sure it’s well combined. Pour the sauce over the chicken, making sure every piece is generously coated. If the sauce seems too thick, add a splash of chicken broth or water to loosen it up.

3. Cook Low and Slow
Set your slow cooker to low and let it work its magic for 6-7 hours. The long, slow cooking time allows the chicken to become incredibly tender and soak up all the rich, nutty flavors of the sauce. As it cooks, your kitchen will fill with the most amazing aroma—it’s like a warm hug in food form.

4. Shred and Serve
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce so it’s fully coated and infused with flavor. Serve the chicken over steamed rice or noodles for a complete meal. Don’t forget the garnishes! A sprinkle of chopped green onions, crushed peanuts, and a squeeze of fresh lime juice take this dish to the next level.

Pro Tips

• Use Natural Peanut Butter: It blends better and gives the sauce a smoother texture.
• Add Heat: Love spice? Stir in a tablespoon of sriracha or red chili flakes for an extra kick.
• Garnish Generously: Fresh cilantro, lime wedges, and crushed peanuts add brightness and crunch.
• Double the Sauce: If you’re serving over rice or noodles, make extra sauce—it’s that good!

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
  

Slow Cooker Thai Peanut Chicken

Cooking Method: Simmering, Slow Cooking Cuisine: Asian Flavors Courses: Main Courses

Difficulty: Beginner Prep Time 10 mins Cook Time 6 hrs Total Time 6 hrs 10 mins

Servings: 4 Calories: 420

Best Season: Suitable throughout the year

Dietary:

Dairy Free

Description

This easy slow cooker recipe combines juicy chicken with a creamy, slightly spicy peanut sauce for a dish that’s packed with bold Thai-inspired flavors. Perfect for busy days, it’s a hands-off meal that’s sure to impress!

Ingredients

Scale

1/2x 1x 2x 3x

• 1.5 lbs boneless, skinless chicken thighs

• ¹⁄₂ cup creamy peanut butter

• 1 cup coconut milk

• ¹⁄₄ cup soy sauce (or tamari for gluten-free)

• 2 tbsp honey

• 2 tbsp lime juice

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp red chili flakes (optional)

• ¹⁄₄ cup chicken broth (or water)

• For garnish: chopped green onions, crushed peanuts, cilantro, lime wedges

Instructions

1. Place chicken thighs in the slow cooker.
2. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, garlic, ginger, and chili flakes (if using).
3. Pour the sauce over the chicken, ensuring it’s evenly coated. Add chicken broth to thin the sauce slightly.
4. Cover and cook on low for 6-7 hours or until the chicken is tender and easily shreds.
5. Shred the chicken directly in the slow cooker and stir to coat with the sauce.
6. Serve over steamed rice or noodles, garnished with green onions, crushed peanuts, cilantro, and lime wedges.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 24g37%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 10g

Protein 35g70%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a nut-free version, substitute sunflower seed butter for peanut butter.
• Adjust the sweetness by adding more or less honey to taste.
• Leftovers make amazing wraps or salads the next day!

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Thai Peanut Chicken, Slow Cooker Chicken, Easy Dinner