Slow Cooker Thai Peanut Chicken is a fantastic dish that mixes tender chicken with creamy peanut sauce, a bit of spice, and loads of delicious flavor. It’s a simple way to get that wonderful taste of Thai food right at home without lots of fuss. The sauce is smooth and rich, with just the right balance of salty, sweet, and tangy that makes every bite so satisfying.
I love making this in the slow cooker because it’s nearly hands-off—just toss in the ingredients, let it cook, and come back to a meal that smells amazing and tastes fresh. One little tip I follow is to add some fresh lime juice and chopped peanuts right before serving; it really brightens everything up and adds a fun crunch. It’s also great with some steamed rice or even noodles to soak up all that tasty sauce.
This recipe is a favorite when I want something comforting but a bit different from the usual. It’s perfect for busy days when you want a warm, filling meal waiting for you at the end. Plus, family and friends always ask for seconds! I find it’s a tasty way to bring in some fresh Asian flavors without needing to step out or spend ages cooking.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay tender and juicy in the slow cooker. If you prefer leaner meat, chicken breasts work fine too but can dry out slightly.
Peanut Butter: Creamy peanut butter gives the sauce its smooth texture and bold flavor. If you have a peanut allergy, try sunflower seed butter as a nut-free alternative.
Coconut Milk: This adds richness and creaminess to the sauce. Full-fat coconut milk works best for a thick sauce, but light coconut milk or coconut cream can be used depending on your preference for thickness.
Red Curry Paste: This brings the spicy, aromatic Thai flavor. Adjust the amount based on how spicy you like your food. Mild curry paste is good for less heat.
Lime Juice: Fresh lime juice adds essential brightness and tang. Bottled lime juice can work in a pinch, but fresh always tastes better.
How Do I Make Sure the Chicken Isn’t Dry in the Slow Cooker?
Slow cooking chicken can risk drying it out, so here’s how to keep it moist:
- Use chicken thighs rather than breasts for juicier results.
- Don’t lift the lid while cooking; the trapped steam keeps the chicken tender.
- Cook on low heat for longer rather than high for a short time.
- Make sure the chicken is fully submerged in the sauce to prevent drying.
- Check for doneness a bit early, especially if you know your slow cooker runs hot.
These tips help keep your Slow Cooker Thai Peanut Chicken perfectly moist and full of flavor every time.
Equipment You’ll Need
- Slow cooker – it’s perfect for cooking chicken low and slow, making it tender and flavorful without much effort.
- Wooden spoon or silicone spatula – great for stirring the peanut sauce smoothly and gently mixing the chicken pieces.
- Measuring cups and spoons – to get the sauce ingredients just right every time.
- Knife and cutting board – for chopping the chicken into bite-sized pieces and preparing garnishes like cilantro and peanuts.
- Serving bowls or plates – for easy plating with rice or noodles to soak up the sauce.
Flavor Variations & Add-Ins
- Swap chicken for firm tofu or tempeh to make a vegetarian version; they soak up the flavorful sauce well.
- Add steamed broccoli or snap peas near the end of cooking for a fresh, crunchy veggie touch.
- Use crunchy peanut butter instead of creamy to add texture to the sauce.
- Stir in a handful of chopped fresh basil or mint right before serving for a bright, herbal note.
Slow Cooker Thai Peanut Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 cup creamy peanut butter
- 1 can (14 oz) coconut milk
- 1/3 cup soy sauce
- 2 tbsp red curry paste
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp brown sugar or honey
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp crushed red pepper flakes (optional, for heat)
For Serving and Garnish:
- 1/4 cup chopped roasted peanuts (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Cooked jasmine rice or noodles (for serving)
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes for prep, then slow cooker time of 4 to 6 hours on low heat or 2 to 3 hours on high heat. It’s mostly hands-off cooking, perfect for a busy day!
Step-by-Step Instructions:
1. Mix the Sauce and Chicken:
In your slow cooker, put together the creamy peanut butter, coconut milk, soy sauce, red curry paste, lime juice, brown sugar or honey, minced garlic, grated ginger, and crushed red pepper flakes. Stir it all well until smooth and mixed. Then add your chicken pieces and toss them so they’re fully covered with the sauce.
2. Cook the Chicken:
Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chicken should be tender and cooked through when it’s done.
3. Final Touches and Serve:
Give the sauce a little taste and add more lime juice for a tangy kick or more brown sugar if you want a sweeter sauce. Serve the Thai Peanut Chicken over jasmine rice or noodles. Sprinkle chopped roasted peanuts and fresh cilantro on top for extra flavor and crunch. Don’t forget lime wedges on the side for squeezing over—it adds a fresh pop to every bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before adding it to the slow cooker so it cooks evenly. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Substitute Peanut Butter with Another Nut Butter?
Absolutely! Almond butter or cashew butter both work well and offer a slightly different flavor. If you have a peanut allergy, sunflower seed butter is a great nut-free alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of coconut milk or water if the sauce has thickened too much.
Can I Add Vegetables to the Slow Cooker?
Yes! Add sturdy vegetables like broccoli, snap peas, or bell peppers in the last 30 minutes of cooking so they stay crisp and fresh without overcooking.
