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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.
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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.
I made this today and really enjoyed it! I did add waaaay more sugar though 😁 It was easy, and a meal I could whip up fast for guests. Thanks!
It was interesting. The taste seemed very “Americanized,” not like something I would eat from my local Thai restaurant. The peanut butter overwhelms the chicken and the noodles even after cutting it with acid. Sriracha helped the favor too. Next time I will try it by blending half a cup of peanuts instead of peanut butter.
This is literally my favorite meal now!
I have a couple of slight modifications: I chop my zucchini into small chunks, I use lemon juice instead of lime, and, the best mod ever, I use rice as my side instead of noodles. So, so, SO good! Thank you for this recipe!
Seriously so good!! I doubled the recipe because we had a lot of chicken, and I added some sesame oil. Next time I think I will also try adding a diced onion and some green onions on top!
We thought this was going to be fantastic, unfortunately we were sadly disappointed. We won’t be trying this again, sorry. Maybe it would be better cooked on stove top instead of slow cooking?
Hi Kathy, I’m so sorry the recipe didn’t work out for you. I’m here to help troubleshoot if you ever decide to try it again!
Yes, this hit the spot! I reduced the peanut butter to 1/2 cup and added matchstick carrots (about a cup). I was tempted to use rice noodles, but went with linguine and it didn’t disappoint! I can see how adding crushed red pepper flakes &/or sriracha would kick this up a notch.
Overall, a very tasty recipe!0
Loved it. I forgot to purchase red pepper so I just used zucchini and shredded carrot. I also forgot to add lime while cooking. Instead I added it after. I used MUCH more lime to even out how powerful the peanut butter was. Put over rice and enjoyed it for many meals! It wasn’t pretty but it was delicious.
I didn’t think that anything could go wrong in a crock pot until I tried this recipe. It is bad. Trying to salvage this chicken so it doesn’t go to waste.
Made this recipe last night for 6 of us, clean plates all round. Absolutely delicious.
Thank you