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Slow Cooker Thai Peanut Chicken Recipe
Ben Carraoli

Slow Cooker Thai Peanut Chicken Recipe

I whipped up this Slow Cooker Thai Peanut Chicken 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.
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Total Time 5 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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 of 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. I pour this peanut‑coconut sauce over the shredded chicken in the slow cooker, stirring gently to coat every piece.
  6. 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.
  7. 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.

Notes

  • 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.