Description
Slow Cooker Thai Peanut Chicken: Tender chicken in a creamy peanut sauce with Thai flavors. Easy, comforting, and perfect for busy days!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 cup (240ml) coconut milk (full-fat recommended)
- 1/3 cup (80g) creamy peanut butter (natural, unsweetened)
- 3 tablespoons (45ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) lime juice, freshly squeezed
- 2 tablespoons (30ml) rice vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (15g) ginger, freshly grated
- 1–2 teaspoons red curry paste (adjust to taste)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 cup (75g) chopped bell peppers (red or yellow)
- Optional garnishes: chopped peanuts, sliced green onions, fresh cilantro, lime wedges
Instructions
- Step 1: Prepare the Sauce In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, lime juice, rice vinegar, minced garlic, grated ginger, and red curry paste until smooth. This creates the flavor foundation for your Slow Cooker Thai Peanut Chicken. Take your time with this step to ensure the peanut butter fully incorporates – no one wants surprise peanut butter lumps in their finished dish!
- Step 2: Prepare the Slow Cooker Lightly coat your slow cooker with cooking spray or a thin layer of oil to prevent sticking. Place the chicken pieces in a single layer at the bottom of the slow cooker. If using chicken breasts, consider cutting very large ones in half to ensure even cooking. Season the chicken lightly with salt and pepper on both sides.
- Step 3: Combine Ingredients Pour the prepared peanut sauce over the chicken, making sure each piece is well coated. Add the chopped bell peppers, distributing them evenly throughout. If you’re adding crushed red pepper flakes for heat, sprinkle them in now. Gently stir to ensure everything is coated with the sauce.
- Step 4: Cook Cover the slow cooker and set to low for 3-4 hours (for chicken breasts) or 4-6 hours (for chicken thighs). Resist the urge to peek frequently, as each time you lift the lid, you extend cooking time by about 20 minutes! The chicken is done when it reaches an internal temperature of 165°F (74°C) and can be easily shredded with two forks.
- Step 5: Shred and Finish When the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. If the sauce seems too thin, remove the lid and cook on high for an additional 15-20 minutes to reduce and thicken. For an even thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the slow cooker. Continue cooking uncovered for 15 minutes until thickened.
- Step 6: Serve Serve your Slow Cooker Thai Peanut Chicken over steamed rice, rice noodles, or zucchini noodles. Garnish generously with chopped peanuts, sliced green onions, fresh cilantro, and lime wedges for squeezing over the top. The fresh garnishes contrast beautifully with the rich, warm dish, creating a complete sensory experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg