Name: Slow Cooker Thai Peanut Chicken
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Thai
Ingredients: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts); 1/2 cup creamy peanut butter; 1 can (13.5 oz) coconut milk; 1/4 cup soy sauce or tamari; 2 to 3 tablespoons brown sugar or honey; 1 to 2 tablespoons rice vinegar or lime juice (plus extra lime wedges for serving); 3 to 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon tomato paste; 1 teaspoon fish sauce (optional); Chili flakes or sriracha, to taste; 1 tablespoon cornstarch mixed with 1 tablespoon water (optional); 1 red bell pepper (sliced, optional); 1 cup snap peas or carrots (optional); Cooked jasmine rice or rice noodles, to serve; Chopped cilantro, crushed peanuts, lime wedges, sliced green onions, for garnishing

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There’s something special about coming home to a slow cooker meal that smells amazing and tastes even better. This Slow Cooker Thai Peanut Chicken brings big flavor with almost no effort. It’s creamy, savory, a little sweet, and just the right amount of tangy.

You get tender chicken simmered in a rich peanut sauce that pairs perfectly with rice or noodles. It’s a weeknight win that feels restaurant-worthy without the fuss.

What Makes This Recipe So Good

Cooking process close-up: Slow Cooker Thai Peanut Chicken mid-cook in a ceramic slow cooker, tender

Set it and forget it: The slow cooker does all the heavy lifting while you go about your day.
Bold, balanced flavors: Peanut butter, soy sauce, garlic, ginger, and lime create a rich, layered sauce.
Ultra tender chicken: Low and slow cooking keeps the chicken moist and shreddable.
Great for meal prep: The flavors deepen overnight and it reheats beautifully.
Customizable heat: Make it mild or spicy with just a pinch more chili flakes or sriracha.
Family friendly: Creamy, nutty sauce appeals to picky eaters while still exciting grown-up palates.

What You’ll Need

Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts if you prefer)
Creamy peanut butter: 1/2 cup (natural or regular)
Coconut milk: 1 can (13.5 oz), full-fat for best texture
Soy sauce or tamari: 1/4 cup
Brown sugar or honey: 2 to 3 tablespoons
Rice vinegar or lime juice: 1 to 2 tablespoons (plus extra lime wedges for serving)
Garlic: 3 to 4 cloves, minced
Fresh ginger: 1 tablespoon, grated (or 1 teaspoon ground ginger in a pinch)
Tomato paste: 1 tablespoon (adds depth and color)
Fish sauce: 1 teaspoon (optional, for umami)
Chili flakes or sriracha: To taste (start with 1/2 to 1 teaspoon)
Cornstarch: 1 tablespoon mixed with 1 tablespoon water, if you want a thicker sauce
Vegetables (optional): 1 red bell pepper (sliced), 1 cup snap peas, or carrots
To serve: Cooked jasmine rice or rice noodles
Garnishes: Chopped cilantro, crushed peanuts, lime wedges, sliced green onions

How to Make It

Final plated dish beauty shot: Beautifully plated Slow Cooker Thai Peanut Chicken over fluffy jasmin

Whisk the sauce: In a bowl, combine peanut butter, coconut milk, soy sauce, brown sugar or honey, vinegar or lime juice, garlic, ginger, tomato paste, fish sauce (if using), and chili flakes or sriracha. Whisk until smooth.
Layer the slow cooker: Place the chicken in the slow cooker.
Pour the peanut sauce over the top and turn the pieces to coat evenly.
Cook low and slow: Cover and cook on Low for 4 to 5 hours or on High for 2.5 to 3 hours, until the chicken is tender and easily pulls apart.
Add veggies (optional): If using quick-cooking vegetables like bell peppers or snap peas, stir them in during the last 30 to 45 minutes so they stay crisp-tender.
Shred or slice: Remove the chicken and shred with two forks or slice into bite-size pieces. Return it to the pot and stir to coat with the sauce.
Thicken the sauce (optional): If you want a thicker sauce, stir together cornstarch and water, then mix it into the slow cooker. Cook uncovered on High for 10 to 15 minutes until the sauce slightly thickens.
Taste and finish: Adjust salt, sweetness, and acidity.
Add a splash of lime juice if it needs brightness or a pinch of sugar if it tastes too sharp.
Serve: Spoon over jasmine rice or rice noodles. Garnish with cilantro, green onions, crushed peanuts, and extra lime wedges.

Keeping It Fresh

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge for best texture.
Reheating: Warm gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen the sauce.
Make-ahead tip: Mix the sauce ingredients the night before and store in the fridge.
In the morning, pour over the chicken and start the slow cooker.

Tasty top-down spread: Overhead shot of a family-style serving—shallow platter of Thai Peanut Chic

Benefits of This Recipe

Hands-off cooking: Minimal prep and clean-up make it perfect for busy days.
Protein-packed: Chicken and peanut butter deliver satisfying protein and healthy fats.
Flexible: Works with thighs or breasts, fresh or frozen (thawed), and a variety of vegetables.
Budget-friendly: Pantry staples do the heavy lifting, so you don’t need specialty ingredients.
Scales easily: Double the recipe for a crowd or meal prep without extra effort.

What Not to Do

Don’t overcook on High: Chicken breasts can dry out fast. If using breasts, stick to Low when possible.
Don’t skip the acid: Lime juice or vinegar balances the richness. Without it, the sauce can taste flat.
Don’t add delicate veggies too early: They’ll turn mushy.
Save them for the end.
Don’t use crunchy peanut butter without adjusting: It can split the sauce. If that’s all you have, whisk it well and consider adding a bit more coconut milk.
Don’t forget to taste: Adjust salt, sweetness, heat, and acidity before serving for the best flavor.

Variations You Can Try

Spicy Thai Peanut Chicken: Add 1 to 2 teaspoons sriracha or a sliced red chili for extra heat.
Veggie-loaded version: Stir in broccoli florets, carrots, and snap peas during the last 45 minutes.
Crunch factor: Top with toasted peanuts or cashews right before serving.
Low-carb swap: Serve over cauliflower rice or steamed greens instead of rice.
Nut-free option: Use sunflower seed butter or soy nut butter. Flavor will differ but still taste rich and savory.
Breast vs. thigh: Use chicken breasts for a leaner take, thighs for maximum tenderness and flavor.
No coconut milk: Swap with chicken broth plus a splash of cream or half-and-half, then thicken as needed.
Herb boost: Add chopped fresh basil or mint at the end for a bright finish.

FAQ

Can I use frozen chicken?

Yes, but thaw it first for even cooking and food safety.

Starting with frozen chicken in a slow cooker can keep the meat in the “danger zone” too long. Thaw overnight in the fridge before cooking.

Is this recipe very spicy?

Not by default. It’s mild with a gentle warmth.

Increase chili flakes or sriracha if you like more heat, or omit them for a totally mild version.

What kind of peanut butter works best?

Creamy peanut butter blends smoothly and creates a silky sauce. Natural peanut butter is fine—just stir it well so the oil is fully incorporated. Adjust sweetness and salt to taste.

How do I prevent the sauce from separating?

Whisk the sauce thoroughly before adding it to the cooker and avoid overheating.

If it looks slightly oily at the end, stir vigorously or finish with a splash of warm coconut milk to bring it back together.

Can I make this on the stovetop?

Yes. Simmer the sauce in a deep skillet, add the chicken, cover, and cook gently for 20 to 25 minutes until done. Shred and return to the pan, then adjust thickness and seasoning.

What sides go well with it?

Jasmine rice is classic, but rice noodles, quinoa, or even mashed sweet potatoes work great.

Add a simple cucumber salad or steamed veggies for freshness.

How can I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce, and double-check that your peanut butter and other condiments are certified gluten-free.

Wrapping Up

Slow Cooker Thai Peanut Chicken is the kind of meal that makes weeknights easier and tastier. The sauce is rich, fragrant, and endlessly comforting, and the slow cooker keeps the process simple. With a few pantry staples and minimal prep, you’ll have a crowd-pleasing dinner that reheats like a dream.

Keep limes and cilantro on hand, and you’ll be all set for a cozy, flavorful meal any night of the week.