Slow Cooker Thai Peanut Chicken
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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 Review
Made this recipe last night for 6 of us, clean plates all round. Absolutely delicious.
Thank you
– Lozzie
Crockpot 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. If you love easy slow cooker chicken dinners, try my Crockpot Tuscan Chicken next.
- Add: Add the chicken and peppers to the bowl of a large 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.
- 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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Add 1 pound diced boneless skinless chicken breasts and 1 sliced red bell pepper to the bowl of a large crock pot.
Whisk together 1 cup canned coconut milk, ½ cup creamy peanut butter, ⅓ cup low-sodium soy sauce, 2 tablespoons honey, 2 teaspoons minced garlic, 1 teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl.
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 45 minutes before serving, remove the lid and stir in the ½ cup chopped fresh cilantro and 2 tablespoons lime juice. Cover and cook for the final 30-45 minutes.
Garnish with ½ cup chopped dry-roasted peanuts and additional fresh cilantro
Leftover and Make Ahead Instructions
- Fridge: 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.
Calories: 628kcalCarbohydrates: 28gProtein: 40gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 73mgSodium: 1415mgPotassium: 1055mgFiber: 5gSugar: 16gVitamin A: 1105IUVitamin C: 44mgCalcium: 57mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Side Dishes
1 hour 20 minutes