This easy slow cooker Thai peanut chicken is braised in a creamy peanut coconut sauce with lime, ginger, garlic, and curry spices. It’s rich in protein and family friendly.
Slow Cooker Thai Peanut Chicken
When the weekdays are busy, I love using the slow cooker for simple, delicious dinners that I basically make myself. I know you all love slow cooker recipes, so you’ll love this Slow Cooker Thai Style Peanut Chicken. Creamy, a little sweet, a little spicy, and packed with protein, it’s everything I want on a weeknight. The chicken is simmered in a peanut-coconut sauce all day until it is tender and tender enough to serve over rice, noodles or vegetables for a meal. If you like peanut braised chicken breast or peanut noodles with chicken, this is the dish for you.
Why this recipe works
I tested this recipe a few times to get the balance of flavors right. I was inspired by the touch of curry powder in the Air Fryer Chicken Satay from the Skinnytaste Air Fryer Dinners cookbook. The addition of warm spices gives the sauce even more layers and makes this slow cooker version stand out. It’s the kind of small tweak that turns a simple weeknight meal into something craveable.
- Handoff: A slow cooker does all the work while you’re away, making it perfect for busy weekdays.
- High in protein: Made with lean chicken breast and peanut-coconut sauce, it adds a satisfying richness without being heavy.
- Balanced taste: It’s a classic Thai combo of sweet, salty, spicy and tangy.
- Family Friendly: It’s mild enough for children, but can be easily customized with heat for adults.
- Meals are ready: It tastes better the next day.
materials needed
Read more about all the ingredients for this Creamy Peanut Chicken below. See recipe card below for exact measurements.
- Boneless, skinless chicken breast It is a lean source of protein.
- curry powder for depth
- Aromatic: Minced onion, minced garlic, minced ginger
- natural peanut butter Contains only peanuts and salt.
- fish sauce It adds depth, but you can leave it out if you prefer.
- low salt soy sauce For umami
- sweetener: I used brown monk fruit for sweetness, which has no calories and no net carbs.
- kosher salt Improves taste.
- rice vinegar Acidity balances richness.
- Sriracha For spicy taste. Add more or less depending on the temperature. preferred.
- coconut milk For a creamy feel without dairy
- garnish: Peanuts, cilantro or green onions, lime wedges
How to Make Slow Cooker Peanut Chicken
Roasting spices intensifies their flavor and improves the overall flavor of the dish. After you’re done with the quick steps, mix everything together in a crock pot and set it to cook slowly. See recipe card below for printable instructions.
- Stir-fry the air freshener Add sesame oil over medium heat. Add curry powder and cook for 1 minute, then transfer to slow cooker.
- To make Thai Peanut Sauce: In a crock pot, combine peanut butter, fish sauce, soy sauce, monk fruit, salt, rice vinegar, remaining sesame oil, and coconut milk. Add the chicken and spread the sauce.
- Slow Cook Peanut Chicken Runs for 2-3 hours at high temperatures and 4-6 hours at low temperatures.
- Shred the chicken. Take it out of the pot and shred it using 2 forks. Then place back in the slow cooker, mix with the sauce and cook over low heat for 15 minutes.
Variants and Substitutions
- protein: Make crock pot peanut chicken with boneless, skinless thighs and cook for the same amount of time.
- If you are allergic to peanutsReplace peanut butter with almond or sunflower butter.
- Make it Gluten Free: Replace soy sauce with tamari.
- Sweetener Options: Replace monk fruit with honey or brown sugar.
- Isn’t it rice vinegar? Use apple cider vinegar.
- All you need is coconut milkYou can use it, but the sauce will be thick and not creamy.
- keep it gentle And skip the sriracha.
offer suggestions
- I like to serve this healthy peanut chicken in lettuce wraps, rice bowls, or noodle bowls and top with peanuts, cilantro, and chives. Jasmine rice and rice noodles are great, and you can use cauliflower rice for a low-carb option.
- For more garnish ideas, try adding Thai basil or sliced Fresno or jalapeno peppers. If you want more vegetables, add sliced cucumber, edamame, peas, or shredded carrots.
- If you don’t want to make a bowl of rice or noodles, you can serve the chicken and peanut sauce over roasted broccoli or cauliflower.
Pre-made and stored
This peanut chicken is great for a make-ahead dinner because it reheats well.
- Refrigerated storage Leftover chicken for up to 4 days.
- hang tightly It can be stored in an airtight container for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then microwave until warm.
More Slow Cooker Chicken Recipes You’ll Love
produce: night soil
Serving Size: 3 /4 cups chicken
- 2 teaspoon roasted sesame oil, divided
- 1 ½ pound Boneless skinless chicken breast
- 1 tablespoon curry powder
- 5 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 tablespoon fresh grated ginger
- 3 tablespoon natural peanut butter
- 1 tablespoon fish sauce, optional
- 3 tablespoon low sodium soy sauce, Or tamari
- 2 teaspoon monk fruit brown sweetener, Or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoon Sriracha, If you like it spicy, add more.
- 1 cup coconut milk
- ¼ cup chopped roasted peanuts, For decoration
- chopped cilantro, or chives for decoration
- lime wedges, for service
- Jasmine Rice, Lettuce cups or cauliflower rice for serving
Add 1 teaspoon sesame oil, garlic, onion, and ginger to skillet and sauté over medium heat until softened, 3 to 4 minutes. Add curry powder and continue cooking for 1 to 2 minutes. Transfer to a 6- to 8-quart slow cooker.
Add peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk. Whisk to mix evenly. Add chicken and coat well.
Cook on high for 2 to 3 hours or on low for 4 to 6 hours until chicken is cooked through and shredded. Scrape down the sides of the slow cooker as needed.
Take out the chicken and shred it into bite-sized pieces. Add the chicken back to the sauce and stir to combine. Reduce the slow cooker temperature to low and cook for another 15 minutes to allow the chicken to absorb the sauce.
Serve as a lettuce cup or bowl over rice, and top with chopped peanuts, cilantro, and lime wedges to top the chicken.
Last step:
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- Makes about 4 cups
- Additional garnish suggestions – Thai basil, sliced Fresno or jalapeño.
clothing material: 3 /4 cups chicken, calorie: 315.5 calorie, carbohydrate: 9 g, protein: 31 g, province: 18 g, Saturated Fat: 7.5 g, Cholesterol: 83 mg, sodium: 541.5 mg, fiber: 2.5 g, sugar: 2.5 g
