Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken is a creamy, peanut flavor infused chicken that is served over thick, rich noodles. Easy to make in just a couple steps adding all the ingredients together letting the slow cooker do the work for you! Enjoy the smells that will fill your home while cooking during the day.
Ingredients that you already have in your pantry is added all together to create this flavorful meal that is sure to please. Simple ingredients, easy to follow instructions equals one main dish that everyone loves and raves about. Looking for more slow cooker recipes to make during the week try this Slow Cooker General Tso’s Chicken, Slow Cooker Lemon Garlic Chicken Thighs and Veggies, or Slow Cooker Porcupine Meatballs.

Slow Cooker Thai Peanut Chicken

Dang this was so good! My little 8 year old said this was one of the best chicken dishes that I have made.  Do you wanna hear the best part?  It has 1 cup of zucchini in it and red pepper in it and he couldn’t even tell!  I love being able to trick kids into eating veggies and having them actually love it.  This dinner was a success.  Well for most of us.  The pickiest 4 year old wouldn’t even try a bite.  What am I going to do with that boy?  And when will he learn that my cooking isn’t horrible!

How Do You Make Slow Cooker Thai Peanut Chicken?

  • Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.
  • Serve over noodles and garnish with remaining cilantro and peanuts.

Can you make Thai Peanut Chicken ahead?

Yes! You can make the sauce one week ahead to start prepping for it the next day. Add the chicken and follow the instructions according to the recipe card. It can be stored in an air tight container for 3 to 4 days in the fridge and up to 1 month in the freezer.

What type of noodles are best for Thai Peanut Chicken?

I prefer a thicker noodle that soaks up the creamy sauce and usually serve it with fettuccine noodles. The sauce is thicker than most and the fettuccine noodles are able to accurate this meal. Linguine is also a great choice with a lighter touch to the sauce since the noodles are a bit slimmer. Either noodle is a great option for the Thai Peanut Chicken.

What type of Peanut Butter is used?

I like to use a creamy peanut butter for this meal. If you prefer a crunchier/chunky, texture sauce chunky peanut butter would be a great option too.

How do you minced garlic?

  • Cut off the tip of the clove
  • Crush a clove gently
  • Skin should fall off the garlic
  • Rough chop the garlic
  • Chop the garlic by going back and forth until minced

Note: Garlic Powder is not the same as minced garlic even though they come from the same bulb. This can alter the taste and texture of this dish. 

Slow Cooker Thai Peanut Chicken

4.8 from 5 votes
Prep Time 9 minutes
Cook Time 4 hours
Servings 4

Slow Cooker Thai Peanut Chicken is a creamy, peanut flavor infused chicken that is served over noodles. Easy to make in just a couple steps adding all the ingredients together letting the slow cooker do the work for you! Enjoy the smells that will fill your home while cooking during the day.

Course Main Course

Ingredients

  • 2 cloves garlic minced
  • 2/3 cup peanut butter
  • 1 cup chicken broth
  • 1 lb boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 cup shredded zucchini
  • 1/3 cup soy sauce
  • 1 tsp sugar
  • 1 red pepper cut into thin, long strips
  • 1 tbsp lime juice
  • 1 cup chopped cilantro divided
  • chopped peanuts for garnish
  • 12 ounce linguine noodles cooked and drained

Instructions

  1. Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. 

  2. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.

  3. Serve over noodles and garnish with remaining cilantro and peanuts.

Recipe Notes

Recipe Update 2/8/19

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
ChickenCrockpot/Slow-Cooker

Comments

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  1. This looks sooo yummy! I am definitely going to have to try it! Thanks for sharing! I’m visiting from Hubby Made Me’s Throwback Thursday.

    1. Sorry! Since switching to WordPress I have to go back to all of my old recipes and add a print option. Haven’t gotten to this one yet. :-/

  2. I made this dish tonight for dinner for a family gathering. I had 2 crock pots going at once since I needed to double it…

    I did really like it but here are my suggestions:

    1.) I used boneless and skinless chicken thighs — tasted great
    2.) You MUST use fresh cilantro — it will not come out as good with dried cilantro
    3.) It is VERY peanut buttery…I might cut it down to half a cup of peanut butter next time (+ maybe 1/8c of lightly salted peanuts)
    4.) I agree with adding a “kick” to this. I added a good Tablespoon of Ground Red Pepper to each crock pot. Really adds to the flavor
    5.) Do NOT add the veggies until the last hour; classic crock pot tip for good tender veggies that don’t come out mushy ;-). I would also consider adding 1/2c. chopped onion to the crock pot next time.
    6.) Use half of a fresh lime for the recipe– I used a fork on the lime to get all of the juice and the pulp out.
    7.) I cooked on low for about 5 hours (I used extra chicken). I felt like going to low heat helped to really he the flavor in there!

    Bon appetite!!

  3. Had this in the crockpot while the fam & I were at church this morning. I served it over chow mein noodles. It is delicious!! The Mr. pigged out. And the kidlets didn’t complain about lunch. Happy tummies all around. Thanks for the recipe!

  4. Use crunchy peanut butter do not add any sugar as the peanut butter already has plenty. Fresh Cilantro and lime and chop up three habanero peppers and add it seeds and all for a real Thai spicy.

  5. This sounds delish, but my husband is one of those weirdos that hates cilantro. Can this dish stand up without it?? Can I substitute basil?

    1. The cilantro is a main ingredient in this slow cooker chicken. It is a lot of flavor that would be missed. If you try it without the cilantro please let me know how it tastes and if he liked it! Thanks for following along with me!

      1. Hi I’m hoping you find this before I attempt your amazing looking recipe! I’m in NZ and having trouble with cilantro vs coriander vs leaves and stalks and seeds etc!? Is half a cup of cilantro actually the same as half a cup of coriander leaves?

        Thank you!

  6. I have not made it yet, but it sounds scrumptious. I have one question, though…I don’t like cilantro and was wondering what I can substitute for it in the recipe?

  7. 4 stars
    Made this recipe last night. Very easy to do. Unfortunately, I used a jar of peanut butter that was natural and had no sugar or salt added. Hence the sauce turned out bland. I added a bit of salt & sugar and it helped. Next time, I would add many more veggies and a touch of chili oil to liven it up a bit.

    1. Jeannine,

      Oh no, sorry about the first time. The salt and sugar for sure make a huge difference in the taste. Thanks for the idea about the chili and more veggies. I will have to give that a try also!! Thanks for following along with me and sharing your thoughts.

  8. 5 stars
    We loved this! I used only 1/2 cup peanut butter and it was perfect for us. Also, I used rice because I didn’t have linguine noodles. One question I have, are the red peppers supposed to cook way down, because mine did? There were little flecks of red in the delicious sauce, but not discrete pepper pieces. Thanks so much for a terrific dish!

  9. 5 stars
    Very tasty meal. Based upon another review, I cut the peanut butter to a 1/2 cup but in hindsight wished I kept it at the listed 2/3 cup. We could only taste a slight hint of peanut butter when using a 1/2 cup. I also added 1 tsp of crushed red pepper flakes for a slight kick. I waited to add the zucchini and red pepper until 30 minutes before serving. Veggies turned out perfect. I used creamy peanut butter this time but I think I might try chunky next time. Husband and kiddos loved the meal. Thank you!

  10. Looking forward to trying this recipe today. Can I substitute the chicken for shrimp? Does this change the cooking time?

    1. Yes! That will be delicious! My son loves shrimp. It will be a little cooker of cooking. Watch the shrimp cook and take out when it is pink. Enjoy! Let me know how it turns out!

  11. I do not understand what I did wrong exactly but my sauce turned out very watery, not paste like 🙁 only thing I differed is not using cilantro as it makes me ill.

  12. 5 stars
    our family loved this recipe—thank you for sharing it with us! in fact, we loved it so much that we’d like to serve it at my daughter’s 1st birthday party! can this recipe be doubled or tripled? if so, any tips on adjusting the cook time for that?

    thanks again !

    1. I’m so glad to hear you love it! Doubling it shouldn’t increase the cook time, but if you triple it, plan to give it an extra hour and check it periodically to see if it is done.

  13. The reason why I like the crock pot is that you throw everything in with minimal prep and the cooking does the work for you. I prepped everything like you said but left the chicken breasts whole and hope I can shred them once it’s done. Have you tried that before?

  14. 5 stars
    This was great. I added sweet potato to mine and i didnt think beforehand and cut them thin. They melded into the sauce and it was unreallll!!

    Making it again tonight with half thin and half thick sweet potatoes 🙂

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