Love Thai food? Try making this Slow Cooker Thai Peanut Chicken. A delicious and easy way to get that amazing Thai-inspired flavor in your home without spending hours in the kitchen. The chicken breasts cook up tender and juicy in a creamy peanut sauce that has sweet, spicy, and savory notes.
Thai food is always a great option for dinner. The food of Thailand has a great combination of sweet, spicy, and savory flavors. Peanut sauce is one of the most popular Thai sauces used in dishes, and it can easily be made right in the slow cooker!
This crock pot chicken dinner recipe features chicken breast that gets slow-cooked in a homemade peanut sauce made with simple ingredients, including peanut butter, soy sauce, garlic, ginger, and honey. The sauce is made with a coconut milk base, which also makes it creamy and smooth.
You can enjoy Thai peanut chicken in a variety of different ways. Serve it over a bowl of steamed rice, noodles, or even a bed of greens for a healthy and delicious meal. You can also top it with some chopped fresh herbs like cilantro or basil for added flavor.
So skip the takeout and make your own delicious Thai food at home using your slow cooker!
Why You’ll Love This Recipe
- No need to spend money on takeout when you can make your own Thai-inspired meal right in the slow cooker.
- It’s an easy weeknight dinner that comes together quickly with minimal prep work.
- The chicken cooks up tender and juicy in a creamy peanut sauce that has a great combination of sweet, spicy, and savory flavors.
- Both kids and adults enjoy the slightly sweet and creamy peanut flavor!
Ingredients You’ll Need
- Coconut Milk - Gives the base of the sauce a creamy texture and a light coconut flavor that is popular in Thai cooking.
- Peanut Butter - Adds creamy, thick texture and a lightly sweet peanut butter flavor.
- Low Sodium Soy Sauce - Gives the sauce a salty umami flavor.
- Sesame Oil - Adds a touch of toasted sesame flavor to the creamy sauce.
- Honey - Helps sweeten up the sauce to enhance the natural flavors of the peanut butter.
- Rice Wine Vinegar - Gives the dish a tangy, acidic flavor that balances out the sauce.
- Garlic & Ginger - Adds bold garlic and fresh spicy ginger flavor.
- Chicken Breasts - Adds protein to the dish along with texture and heartiness.
- Cornstarch Slurry - A mixture of water, cornstarch, and lime juice is used to make a slurry to help thicken up the sauce and coat the chicken.
- Garnish - Crunchy roasted peanuts complement the flavor of the sauce and adds texture to the final dish.
How To Make Thai Peanut Chicken In The Slow Cooker
Assemble the peanut sauce: In a 6-quart slow cooker, add coconut milk, peanut butter, soy sauce, sesame oil, honey, vinegar, garlic, and ginger. Whisk until well combined.
Prepare the chicken: Trim any excess fat off of the chicken breast and pat dry with a paper towel. Cut into 1-inch pieces. Add the chicken to the sauce and mix to coat.
Cover and cook: Add the lid to the slow cooker and cook on HIGH for 1½ - 2 hours or LOW for 3½ to 4½ hours. Cook until the chicken reaches an internal temperature of 165° F.
Make the slurry: Add the cornstarch, water, and lime juice into a small bowl until no lumps remain. Pour into the chicken mixture and stir slowly until combined. Slow cook for an additional 20 minutes or until the sauce thickens.
Garnish and serve: Ladle over a bowl of rice or noodles and top with chopped peanuts for garnish. Enjoy!
- When preparing the chicken breast, ensure it's all cut to the same size to ensure it cooks evenly.
- Chicken breast is fully cooked when the internal temperature reaches 165°F. Use a kitchen thermometer to measure the temperature.
- To make this recipe gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.
- Slowly whisk the cornstarch slurry into the chicken and sauce. Whisking too quickly can cause the cornstarch to clump up, so add it slowly for the best results.
- The sauce will thicken as it cools.
Variations & Substitutions
- Use different meats: You can use chicken thighs, pork, or even shrimp for this recipe.
- Add veggies: Add some vegetables such as bell peppers, corn, or peas during the last 20 minutes of cooking to make it a complete meal.
- Coconut milk: You can substitute with light coconut milk or unsweetened almond milk for a lighter version
- Nut Butter: Instead of peanut butter, try using almond butter or sunflower seed butter to give the sauce a different flavor.
- Spice it up: Add some chili flakes or a hot sauce like Sriracha if you like spicy food.
- Garnish ideas: Along with chopped peanuts, you can also garnish with fresh cilantro, jalapenos, or scallions.
Storing & Freezing
Storing: Once cooled, place any leftovers in an airtight container and store in the refrigerator for up to 5 days.
Freezing: This dish can also be frozen for up to 3 months when stored in an airtight container or freezer-safe bag. Allow it to thaw overnight in the refrigerator before reheating.
Reheating: To reheat, simply place the chicken in a skillet over medium heat. Add a splash of water or broth to help loosen up any dried-out sauce and occasionally stir until heated through.
Yes, adding some fish sauce to the peanut sauce will give it a more authentic Thai flavor.
Yes, you can make this dish in the Instant Pot. Simply follow the instructions until after adding the chicken. Then, set the Instant Pot to Manual High Pressure and cook for 8 minutes. Quickly release the pressure, then use the sauté function to add the slurry and thicken up the sauce.
Yes, you can easily make this dish vegetarian or vegan by substituting cubed tempeh or tofu for chicken. You can also make this dish using canned chickpeas as the main protein.
More Slow Cooker Chicken Recipes
- Crock Pot Teriyaki Chicken
- Crock Pot Sweet and Sour Chicken
- Crock Pot Hawaiian Chicken
- Slow Cooker Honey Bourbon Chicken
- Slow Cooker General Tso Chicken
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Slow Cooker Thai Peanut Chicken
- 1 cup coconut milk
- ½ cup creamy peanut butter
- 3 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp garlic (minced)
- 1 tbsp ginger (minced)
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tbsp cornstarch
- ¼ cup water
- 1½ tbsp lime juice
- ⅓ cup salted, roasted peanuts (chopped)
- In a 6-quart slow cooker, add coconut milk, peanut butter, soy sauce, sesame oil, honey, vinegar, garlic, and ginger. Mix until well combined.
- Add chicken and mix to coat.
- Cover and cook on high for 1½ - 2 hours or low for 3½ to 4½ hours. Cook until the chicken reaches an internal temperature of 165° F.
- In a small bowl, add cornstarch, water, and lime juice. Whisk until there are no lumps. Add to chicken and gently mix until well combined. Continue to cook for 20 minutes or until the sauce begins to thicken.
- Server over rice and garnish with chopped peanuts.
- Chicken thighs can be substituted. Just add 1 hour to the cooking time.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.