Slow Cooker Thai Peanut Chicken
If you’re looking for a dinner that’s both super easy and packed with flavor, this Slow Cooker Thai Peanut Chicken is a total game-changer.
With just a few simple ingredients, you’ll have a creamy, savory peanut sauce coating tender chicken that’s perfectly cooked without any extra effort.
It’s the ultimate set-it-and-forget-it recipe that brings the irresistible taste of Thailand straight to your table—no takeout required!
Perfect for busy nights when you want big flavors with minimal work.
For Slow Cooker Thai Peanut Chicken
- Coconut Milk – Adds a rich, creamy texture to the sauce.
- Creamy Peanut Butter – For that classic peanut flavor that gives the dish its depth.
- Low-Sodium Soy Sauce – Helps bring umami and saltiness without overpowering the other flavors.
- Honey – Adds a touch of sweetness to balance the savory ingredients.
- Lemon Juice – Provides a bit of acidity to brighten the sauce.
- Fresh Ginger – Adds a warm, aromatic kick to the dish.
- Garlic – Enhances the depth of flavor with its savory profile.
- Chicken Breasts – Tender, lean protein that absorbs the delicious peanut sauce.
- Cornstarch – Thickens the sauce to create a velvety texture.
- Lime Juice – A little zesty freshness to finish the dish.
Slow Cooker Thai Peanut Chicken
Ingredients
- 1 cup coconut milk (about half a can)
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 3 boneless, skinless chicken breasts
- 2 tbsp cornstarch, mixed with 2 tablespoons water
- 1 tbsp lime juice
Optional Garnishes:
- Chopped peanuts, cilantro, or green onions (or all three!)
Instructions
- Add the coconut milk, peanut butter, soy sauce, honey, lemon juice, ginger, and garlic to a 6-quart slow cooker. Stir until well combined.
- Cut the chicken breasts into 1-inch pieces and add them to the slow cooker.
- Cook on low for 4-5 hours.
- After cooking, stir in the lime juice and the cornstarch-water mixture.
- Let it cook for another 20 minutes until the sauce thickens.
- Serve topped with your choice of chopped peanuts, cilantro, or green onions.
Notes
- Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe. They’re juicy, full of flavor, and absorb the sauce beautifully. Use them if you prefer dark meat—it’s all about what you love!
- Do I have to brown the chicken first?
Nope, you can skip the browning step! Throw the chicken straight into the slow cooker. While browning adds a bit of extra flavor, the slow cooking process ensures your chicken comes out tender and juicy either way.
- Can I add veggies to this dish?
You bet! Add bell peppers, spinach, or zucchini for a colorful, veggie-packed meal. Just toss them in during the last hour of cooking to keep them fresh and tender without overcooking.
- How can I adjust the heat level?
If you like it spicy, feel free to toss in a few extra red pepper flakes or even a dash of sriracha. If you prefer something milder, just reduce the red pepper flakes and skip the spicy additions.
- Can I make the sauce ahead of time?
Yes! You can prep the sauce in advance and store it in the fridge for up to a week. Just pour it over the chicken when you’re ready to cook. Super convenient for those busy days!
