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Slow Cooker Thai Peanut Chicken Recipe | Creamy & Flavorful Meal

I whipped up this Slow Cooker Thai Peanut Chicken recipe on a busy weeknight, and wow—it turned out so tender and flavorful that I couldn’t help smiling with every bite.

The chicken shreds easily, takes on a rich coconut‑peanut sauce, and makes the whole kitchen smell like a little Thai getaway. It’s one of those recipes I keep coming back to when I want something comforting, exotic, and completely fuss-free.

Using the slow cooker means I can set it, forget it, and come back to something warm and saucy. Trust me: once you try this, you’ll wonder why you ever ordered take‑out for Thai. You can also enjoy similar easy peanut butter chicken recipe for a quick weeknight dinner.

Ingredients

Here’s what you’ll need to make this slow cooker Thai peanut chicken — and a few notes on why these particular ingredients make all the difference:

1 ½ pounds boneless, skinless chicken breasts — I use these because they shred well and absorb the sauce beautifully.
½ cup chicken broth — adds a little moisture and helps prevent burning in the pot.
Salt + freshly ground black pepper, to taste — for basic seasoning before slow-cooking.
1 cup unsweetened canned coconut milk — this gives richness and a creamy base; using the real thing makes the sauce smoother.
½ cup unsweetened natural peanut butter (crunchy or creamy) — provides the classic peanut flavor; natural, unsweetened is best so you control the sweetness.
4 cloves garlic, minced — garlic gives depth and a pungent warmth to the sauce.
3 tablespoons honey — helps balance the richness and salt, and naturally sweetens the sauce.
3 tablespoons low-sodium soy sauce — for savory umami without making the sauce too salty.
2 tablespoons lime juice — adds a bright acidity to cut through the creaminess.
2 tablespoons rice wine vinegar — another acidic component to round out flavor.
1 tablespoon fish sauce — optional but highly recommended for an authentic savory boost.
½ teaspoon crushed red pepper flakes (or more to taste) — gives the dish a gentle heat.
Chopped peanuts, for garnish — adds a crunchy contrast to the creamy sauce.
Chopped fresh cilantro, for garnish — adds fresh herbaceous brightness at the end.
Rice, rice noodles, or lettuce leaves — for serving; I love the flexibility depending on how light or hearty I want the meal. You could also pair this with a vibrant firecracker salmon recipe for a seafood twist on bold flavors.

Note: several servings — this recipe makes about 6 servings according to the original recipe.

Variations

If you want to tweak the recipe, here are some ideas for alternative ingredient options:

Dairy-free: The original is already dairy‑free, but if you’re allergic to peanuts, try using cashew butter or sunflower butter instead — the flavor changes, but it still works well.
Lower sugar: Replace the honey with maple syrup, agave, or even just a little brown sugar to reduce refined sugar but keep sweetness.
Extra spice: For more heat, you can swap or supplement red pepper flakes with sriracha, Thai chili paste, or fresh chopped chillies.
Protein swap: Use chicken thighs instead of breasts if you prefer more moist, rich meat. Bone-in thighs can work, but they’ll take a little longer to cook.
Serving switch: Instead of rice or noodles, serve the shredded chicken wrapped in lettuce leaves for a low-carb or lighter option.

Cooking Time

Here’s how long this recipe takes, broken down clearly:

Prep Time: 10 minutes
Cooking Time: ~5 hours (on LOW)
Total Time: 5 hours 10 minutes

Equipment You Need

Here’s what you’ll want to have on hand to make this recipe smoothly:

6-quart (or larger) slow cooker — big enough to hold the chicken and sauce without spilling.
Mixing bowl — to whisk together the sauce ingredients before adding them back to the cooker.
Whisk or spoon — for blending the peanut butter, coconut milk, and seasonings into a smooth sauce.
Cutting board + knife — for shredding the cooked chicken and preparing garlic or garnishes.

How to Make Slow Cooker Thai Peanut Chicken

Here’s a simple breakdown of the steps to get this delicious dish on the table:

Prepare the Chicken

I start by placing the boneless, skinless chicken breasts in the slow cooker and seasoning them generously with salt and freshly ground black pepper. Then I pour in half a cup of chicken broth so the chicken has a little liquid to cook in and not dry out.

Cook the Chicken Until Tender

Next, I cover the slow cooker and cook on LOW for about 4 to 6 hours. The goal is for the chicken to become “fall-apart tender,” meaning it shreds effortlessly with a fork when it’s ready.

Shred and Clean the Cooker

Once the chicken is cooked, I transfer it to a cutting board, cut it into chunks, and shred it. Then I drain out any remaining liquid from the slow cooker, wipe it clean, and place the shredded chicken back inside.

Make the Sauce

In a separate bowl, I whisk together the coconut milk, peanut butter, minced garlic, honey, low-sodium soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes until the mixture is silky smooth.

Combine Chicken and Sauce

I pour this peanut‑coconut sauce over the shredded chicken in the slow cooker, stirring gently to coat every piece.

Final Slow Cooking

With everything mixed, I cover the slow cooker again and let it cook on LOW for another 45 minutes to 1 hour, stirring halfway through. This helps the sauce thicken and lets the flavors meld beautifully.

Garnish and Serve

When it’s done, I ladle the chicken and sauce over steamed rice, rice noodles, or stuff it into large lettuce leaves. Then I sprinkle chopped peanuts and fresh cilantro on top — and more red pepper flakes if I want a kick.

Additional Tips for Making this Recipe Better

Here are some insights from my experience that make this recipe shine:

I learned that the sauce can over-thicken or even burn in hotter slow cookers — so knowing how “hot” your slow cooker runs is key; with mine, I always err on the side of lower heat.
I like to whisk the sauce really well, especially the peanut butter and coconut milk, so it’s super smooth. It helps avoid lumps and ensures consistent flavor.
Halfway through the final cooking phase, I pause to stir so the sauce doesn’t stick to the bottom or sides — this makes a big difference.
I toast a handful of peanuts separately (just in a dry pan) before garnishing; it gives an extra roasted crunch that beats store-bought raw peanuts.
If I want a lighter version, I sometimes use light coconut milk or reduce the peanut butter a little — the flavor is still great, but it’s less rich.

How to Serve Slow Cooker Thai Peanut Chicken

When it comes to serving, presentation makes it feel extra special:

Serve over steamed white or brown rice for a comforting, hearty meal.
Try it over rice noodles for a chewy, slurpy texture that soaks up all that sauce.
Or go low-carb: spoon the shredded chicken into large lettuce leaves for a wrap-style dish that’s fresh and light.
Garnish generously: sprinkle chopped peanuts for crunch, cilantro for brightness, and extra red pepper flakes if you like heat.
For extra flair, you can add a lime wedge on the side — a squeeze of fresh lime just before eating lifts all the flavors.

Nutritional Information

Here are the approximate nutrition facts per serving, based on the original recipe:

Calories: ~396 kcal
Protein: ~31 g
Carbohydrates: ~18 g
Fat: ~24 g

Make Ahead and Storage

Storing Leftovers

I usually store any leftover chicken and sauce in an airtight container in the refrigerator — it stays fresh for about 3 to 4 days.

Freezing

If I want to make it ahead in bulk, I cool the dish fully, then transfer it into a freezer-safe container. It freezes really well for up to 3 months, according to the original source.

Reheating

When it’s time to eat, I thaw it overnight in the fridge (if frozen), then reheat gently — either on the stove over low heat or in the microwave, stirring occasionally. Heating slowly helps preserve the creamy texture and prevents the sauce from separating.

Why You’ll Love This Recipe

Here are some of the top reasons I absolutely adore this Slow Cooker Thai Peanut Chicken (and I think you will too):

Crazy easy prep: Just a handful of ingredients, a quick whisk for the sauce, and then the slow cooker does all the work.
Tender, melt-in-your-mouth chicken: The long, slow cook makes the chicken unbelievably soft and shreddable.
Flavor-packed but balanced: The combo of coconut milk, peanut butter, lime, and soy sauce is rich, sweet, savory, and just spicy enough if you like heat.
Versatile serving options: You can serve it with rice, noodles, or lettuce wraps — makes it great for different dietary needs.
Great for leftovers and meal prep: It stores and freezes beautifully, so you can make it ahead or stretch the recipe over several meals.

Ben Carraoli