Slow Cooker Thai Peanut Chicken

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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 being stirred by a wooden spoon in a pot.

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 ½ 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.

Slow cooker Thai Peanut Chicken being stirred in a pot.

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 in a bowl.

Slow Cooker Thai Peanut Chicken

4.56 from 27 votes
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.
Prep Time 9 minutes
Cook Time 4 hours
Servings: 4

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
 

  • 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 ½ cup of cilantro.
  • Serve over noodles and garnish with remaining cilantro and peanuts.

Notes

Recipe Update 2/8/19

Nutrition

Serves: 4

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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  1. 5 stars
    This was amazing! Both my husband and daughter loved it. It’s not often that I find a recipe we all like. Definitely needs some spice, other than that, it’s perfect!

  2. Note to self: read comments before cooking. ? Mine’s in the crockpot now. I omitted the sugar for health reasons, added crushed red pepper for kick, and swapped the soy with coconut aminos. I’ll check back in with my family’s verdict.

  3. 4 stars
    This was pretty tasty! I read other reviews which said it lacked spice, so I used 2 red peppers instead of 1, and added crushed rep pepper as well which really helped. The zucchini is completely lost. I think next time I will add slices rather than grating it. I’ll definitely make this again!

  4. Followed the recommendations I read here and did half a cup of peanut butter- I also thought it needed as smidge more so I added a spoonful at the end before I served and stirred it up- much better! I served over brown rice and thought it was great! Added red pepper flakes as well. Awesome recipe.

  5. I just found this recipe and I am going to make it today! I can’t wait! I will let you know what I think 🙂 It’s been years since I had Thai peanut chicken. This is a simple and easy to follow recipe, I can surely do this! 🙂

  6. 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 🙂

  7. Alyssa, would this recipe work if I prepared it on my stove rather than a crockpot? Maybe sautéed the chicken and veggies, then add the sauce?

  8. 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?

  9. 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.

    1. Andree!
      Yes, that sounds great! I haven’t tried it with an instant pot so please let me know how it turns out! Thanks for the question and for following along with me!

    1. 5 stars
      So yummy, if you aren’t a big veggie fan or you are serving this to kids, the veggies really blend into the sauce and you can’t really tell they’re there. I also added red pepper flakes and garnished with green onions and well as adding some chopped red onion to the sauce when cooking. Great recipe for something different and very delicious!

  10. 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.

  11. 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!

  12. We wanted to try and make a low carb version of this recipe. Any substitution ideas to use instead of noodles?

  13. 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!

  14. 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!

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