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4.59 from 39 votes

Slow Cooker Thai Peanut Chicken

Tender, slow cooked chicken in a creamy Thai peanut coconut sauce with bell peppers, lime, and cilantro.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Asian American, Thai, Thai American
Keyword: peanut chicken, slow cooker asian chicken, slow cooker peanut chicken, slow cooker thai peanut chicken, slow cooker thai peanut chicken recipe, thai chicken, thai peanut chicken
Servings: 4 servings
Author: Alyssa Rivers

Equipment

  • 1 4-8 quart slow cooker

Ingredients

  • 1 pound diced boneless skinless chicken breasts cut into 1-inch pieces
  • 1 sliced red bell pepper about 1 ¼ cups for a medium bell pepper
  • 1 cup canned coconut milk
  • ½ cup creamy peanut butter or chunky if you prefer
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons minced garlic about 2 cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup chopped fresh cilantro additional for garnish
  • 2 tablespoons lime juice
  • ½ cup chopped dry-roasted peanuts for garnish

Instructions

  • Add 1 pound diced boneless skinless chicken breasts and 1 sliced red bell pepper to the bowl of a large crock pot.
  • Whisk together 1 cup canned coconut milk, ½ cup creamy peanut butter, ⅓ cup low-sodium soy sauce, 2 tablespoons honey, 2 teaspoons minced garlic, 1 teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl.
  • 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 45 minutes before serving, remove the lid and stir in the ½ cup chopped fresh cilantro and 2 tablespoons lime juice. Cover and cook for the final 30-45 minutes.
  • Garnish with ½ cup chopped dry-roasted peanuts and additional fresh cilantro

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: 628kcal | Carbohydrates: 28g | Protein: 40g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1415mg | Potassium: 1055mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1105IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 3mg

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