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4.66 from 35 votes

Slow Cooker Thai Peanut Chicken

Tender, slow cooked chicken in a creamy Thai peanut coconut sauce with bell peppers, lime, and cilantro.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 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 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: 505kcal | Carbohydrates: 26g | Protein: 34g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1193mg | Potassium: 860mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1107IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 4mg

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