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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.Â
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Slow Cooker Thai Peanut Chicken
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 1/2 cup of cilantro.
- Serve over noodles and garnish with remaining cilantro and peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! Added 1 chopped chilli in the beginning and waited until 30 mins before serving to add the lime, zucchini and capsicum. Served with Konjac noodles. Will make again!!
Can I do this with raw, frozen chicken?
I have used frozen chicken in the slow cooker before, just make sure that it is cooked through to 165 degrees.
Just tried this and it was delicious! Made a few alterations like others did. I waited to add the bell peppers until 30 minutes before the end, but also added sliced mushrooms and fresh spinach.
Can you leave the zucchini sliced or does it have to be shredded?
I prefer it shredded but sliced will work too.
I absolutely loved this recipe! I passed on the zucchini because I thought it would be a little too watery but otherwise this was delicious!!!!
Delicious! We like things on the spicy side so added some crushed red pepper and fresh grated ginger.
The chicken came out so tender! Absolutely love this recipe. One of the best I have come across. Thank you!
I wanted to have leftovers so I doubled the recipe, however I only used half the recommended broth so it would be thicker. Will def make again!
Could use substitute peanut powder powder like PB2 to reduce the calories and fat content?
Yes, that will work great! Let me know how it turns out and if you like it that way.
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!
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.
it’s seemingly very peanut buttery what cann o do you cut? It’s almost done now
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!
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.
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! 🙂
Yummy!!! Instead of zucchini shredded in it though i served it over zoodles, great alternative to pasta.