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You asked, I listened! This slow cooker Thai peanut chicken got a serious glow-up! The sauce is creamy, savory, a little sweet, and packed with peanut coconut flavor. I’d drink it with a straw if that were socially acceptable, but spooning it over rice, noodles or adding it to lettuce wraps is probably the better dinner move.
What Makes This So Good!
- Better Texture: The sauce cooks up creamy and smooth, not watery or too thick.
- Family-Friendly: It has tons of flavor without being too spicy, so everyone can add their own heat at the end.
- Great Leftovers: The flavor gets even better the next day, making lunch easy and delicious.
A Reader’s Review
Made this recipe last night for 6 of us, clean plates all round. Absolutely delicious.
Thank you
– Lozzie
Crockpot Thai Peanut Chicken Ingredients
- Chicken: Chicken thighs work too, but they may release extra fat. Skim it off before adding the lime juice and cilantro.
- Want More Veggies? Add diced red onion, mushrooms, matchstick carrots, or water chestnuts.
- Coconut Milk: Use canned, full-fat coconut milk. Shake it well before measuring.
- Spice: Add sriracha, chili crisp, or red pepper flakes for heat.
- Peanut Butter: Natural peanut butter lets you control the sweetness. If yours has sugar, taste the sauce before adding all the honey.
- More Flavor: Add fish sauce or sliced Thai basil for extra flavor.
Slow Cooker Thai Peanut Chicken Recipe
This slow cooker Thai peanut chicken is so easy, and the slow cooker does most of the work. Serve it with coconut rice, air fryer broccoli, or a fresh cucumber salad.
- Add: Add the chicken and peppers to the bowl of a larger crock pot.
- Thai Peanut Sauce: Whisk together the coconut milk, peanut butter, soy sauce, honey, garlic, ginger, salt, and pepper in a bowl.
- Add Sauce: Pour the sauce over the chicken and peppers.
- Cook: Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. About an hour before serving, stir in the fresh cilantro and lime juice, then cover and continue cooking for the remaining time. Garnish with chopped peanuts before serving.
Must Have Tools For This Recipe
- Slow Cooker: Cooks everything together low and slow for the perfect creamy bite.
Stove Top Cooking Instructions
- Heat the Pan: Heat a large, deep skillet or pot over medium heat.
- Cook the Chicken: Add the chicken and cook for 4-5 minutes, until no pink remains on the outside.
- Make the Sauce: In a bowl, combine the sauce ingredients.
- Add Sauce and Peppers: Add the sauce and bell peppers to the pan with the chicken.
- Simmer: Reduce the heat, cover, and cook for 15-20 minutes, until the chicken reaches 165°F.
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Slow Cooker Thai Peanut Chicken
Tender, slow cooked chicken in a creamy Thai peanut coconut sauce with bell peppers, lime, and cilantro.
Equipment
- 1 4-8 quart slow cooker
Ingredients
- 1 pound cubed boneless skinless chicken breasts 1-inch pieces
- 1 sliced red pepper about 1 ½ cups
- 1 cup high-fat coconut milk
- ½ cup natural peanut butter smooth or crunchy
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon minced garlic about 3 cloves
- ½ teaspoon ground ginger or 2 teaspoons fresh ginger
- ½ teaspoon salt more or less to taste
- ¼ teaspoon ground black pepper more or less to taste
- ½ cup chopped cilantro more for garnish
- 3 tablespoons lime juice
- chopped dry-roasted peanuts for garnish
Instructions
- Add 1 pound cubed boneless skinless chicken breasts and 1 sliced red pepper to the bowl of a larger slow cooker.
- Whisk together 1 cup high-fat coconut milk, ½ cup natural peanut butter, 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon minced garlic, ½ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl to make the sauce.
- Pour the sauce over the chicken and peppers. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. About an hour before serving, stir in ½ cup chopped cilantro and 3 tablespoons lime juice, then cover and continue cooking for the remaining time. Garnish with chopped dry-roasted peanuts before serving.
Video
Notes
Leftover and Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Reheat in the microwave in 30-second intervals or on the stovetop over medium heat, stirring often, until warmed through.
- Freeze: Add the diced chicken, bell pepper, and sauce to a large freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then cook in the slow cooker as directed.
- Make Ahead: Add everything to the slow cooker insert, cover, and refrigerate until ready to cook.
Nutrition
Calories: 505kcalCarbohydrates: 26gProtein: 34gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 73mgSodium: 1193mgPotassium: 860mgFiber: 3gSugar: 18gVitamin A: 1107IUVitamin C: 45mgCalcium: 45mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
What to Serve With Thai Peanut Chicken
You can serve this over jasmine rice, brown rice, cauliflower rice, or even rice noodles. Here are a few more options.
Zucchini is very watery. Any need to drain off some of the water before adding it to the slow cooker?
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?
Cilantro is one of the main ingredients in this slow cooker chicken. It will alter the taste for you but a favorite seasoning like basil or thyme may work for you.
So you think this would work with cashews?
That sounds great! Let me know how you like the flavor!
Just out of curiousity to make this WW friends.. can PB2 be used??
Yes, that sounds great! Let me know how it turns out!
Can you use coconut milk instead of chicken broth??
Yes, you can try that. It will alter the taste but will still blend well together with the chicken. Let me know how you like it!
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?
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!
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!
You are correct. They are the same leaves. Hope that helps and you are able to enjoy this recipe soon! Thanks for following along with me!
I know this is an old post, but do you use raw chicken?
Yes. You use raw. 🙂
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.
This looks amazing! Do you know if it can be frozen? I’m interested in bringing this to my freezer meal group.
Do you think this would work with leftovers from a roasted chicken?
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!
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!!
I wish Inhad read this before I made it! It’s in the pot now!
I just made this and I wish I read this review before I started as I feel exactly the same. Needs spice. Too much peanut butter. Zucchini disappeared into sauce. Added more last hour and definitely will add onion next time. Good base. Hope the family enjoys it!
Great recipe!… But no print option?
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. :-/
I love this one too! Thanks for reading my blog 🙂
Karen
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.
delicious. I love thai peanut but never thought to put it in the crock pot. My hubby will love this recipe
Could you powdered peanut butter to lighten it up?