Slow Cooker Thai Peanut Chicken

This Slow Cooker Thai Peanut Chicken offers a delightful balance of creamy, tangy, and mildly spicy flavors wrapped around tender, juicy chicken. It’s an easy dish that fits perfectly into a busy schedule yet feels special enough for weekend dinners or casual gatherings.

I first made this during a hectic week when I needed something comforting and effortless. Now it’s a favorite in our house, requested often for its warming flavors and ease of preparation.

Ingredients

• Boneless skinless chicken breasts: one and a half pounds for tender, lean protein
• Chicken broth: half a cup to keep the chicken moist while cooking
• Salt and freshly ground black pepper: to taste seasoning basics
• Unsweetened canned coconut milk: one cup for creaminess and subtle tropical flavor
• Natural peanut butter: half a cup crunchy or creamy works fine for a rich peanut taste choose a high-quality brand for the best flavor
• Garlic: four cloves minced adding pungency and depth
• Honey: three tablespoons for a touch of sweetness to balance the savory elements
• Low-sodium soy sauce: three tablespoons brings umami and saltiness without overpowering
• Lime juice: two tablespoons for fresh, bright acidity
• Rice wine vinegar: two tablespoons adds tang and complexity
• Fish sauce: one tablespoon for authentic Thai umami character
• Crushed red pepper flakes: half a teaspoon or more for gentle heat and complexity
• Chopped peanuts for garnish: providing a crunchy texture
• Fresh cilantro for garnish: for an herbaceous freshness
• Rice, rice noodles, or lettuce leaves for serving: versatile options to suit your meal preference

Instructions

Prepare Chicken:

Arrange the chicken breasts in a large slow cooker, making sure they are evenly spaced. Season them generously with salt and freshly ground black pepper. Pour the chicken broth carefully into the bottom of the slow cooker to keep the chicken moist during cooking. Cover the cooker and set it on LOW. Allow the chicken to cook undisturbed for four to six hours until it is tender enough to shred easily with forks.

Shred Chicken:

Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, working gently to keep it moist and tender. Drain any remaining liquid from the slow cooker and wipe it clean to prepare for the sauce step.

Make Peanut Sauce:

In a medium mixing bowl, whisk together the canned coconut milk, natural peanut butter, minced garlic, honey, low-sodium soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes. Whisk thoroughly until the mixture is completely smooth and well combined. This sauce forms the creamy and flavorful backbone of the dish.

Combine and Cook Sauce:

Return the shredded chicken to the now-clean slow cooker. Pour the prepared peanut sauce evenly over the chicken and stir gently to coat all pieces thoroughly. Cover the slow cooker again and cook on LOW for an additional 45 minutes to 1 hour. Stir halfway through this cooking time to help the sauce thicken and ensure even heating throughout.

Serve:

Serve the Slow Cooker Thai Peanut Chicken over your choice of cooked white or brown rice or rice noodles. For a lighter, fresh twist, stuff the chicken into large leafy lettuce wraps. Garnish with chopped peanuts and fresh cilantro for extra crunch and brightness. Add more crushed red pepper flakes if you like an extra kick of heat.

My favorite ingredient has to be the natural peanut butter because it brings such a rich, creamy texture that transforms the entire dish. The first time I made this recipe it reminded me of a cherished meal we enjoyed on a family trip to Thailand, full of comfort and memorable layers of flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of water or broth to loosen the sauce if it thickens too much. This dish also freezes beautifully—thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Ingredient Substitutions

If you don’t have fish sauce, a small amount of soy sauce and a squeeze of lime can help mimic the umami flavor. You can use crunchy peanut butter for extra texture or creamy peanut butter for a smoother sauce. Coconut milk can be swapped with full-fat evaporated milk in a pinch, though that will slightly change the flavor.

Serving Suggestions

While traditionally served over rice or noodles, this Thai Peanut Chicken also makes fantastic fillings for lettuce wraps for a lower-carb option. Add a side of steamed or roasted vegetables like broccoli or snap peas for more color and nutrients. A wedge of lime on the plate brightens everything up.

This recipe is a perfect blend of convenience and authentic flavors that will delight the whole family. Enjoy the rich peanut sauce balanced with fresh herbs for a memorable meal.

FAQs about Recipes

→ What type of chicken works best?

Boneless skinless chicken breasts provide tender, juicy results when slow cooked with the peanut sauce.

→ Can I adjust the spiciness?

Yes, the crushed red pepper flakes can be added sparingly or increased for desired heat without overpowering the peanut flavors.

→ What can I serve this with?

Serve over fluffy rice, rice noodles, or inside fresh lettuce leaves for a lighter option, complemented by chopped peanuts and cilantro.

→ How long should I cook the chicken?

Cook the chicken on low for 4 to 6 hours until fall-apart tender; then combine with sauce and cook an additional 45 minutes to 1 hour.

→ Can I use natural peanut butter?

Yes, both creamy or crunchy natural peanut butter works well to create the rich, smooth sauce base.