Slow Cooker Thai Peanut Chicken

After countless attempts at takeout-style peanut chicken, I finally nailed it—this Slow Cooker Thai Peanut Chicken is rich, creamy, and packed with bold flavors.

It’s the kind of effortless, set-it-and-forget-it meal that makes weeknights a breeze.

Tender chicken simmers in a velvety peanut sauce infused with coconut, soy, ginger, and garlic, creating a dish that’s both comforting and irresistible.

Best part? It comes together with simple pantry ingredients and minimal effort—just toss everything into the slow cooker and let it work its magic.

Whether you’re craving something cozy or need an easy dinner the whole family will love, this recipe delivers big flavors with little fuss.

For Slow Cooker Thai Peanut Chicken

Chicken – Use boneless, skinless chicken breasts for a leaner option, or substitute with chicken thighs for extra juiciness.
Coconut Milk – Provides a creamy, rich base for the sauce and enhances the Thai flavors.
Peanut Butter – A key ingredient that adds creaminess and a nutty depth to the dish. Use creamy peanut butter for the smoothest texture.
Soy Sauce – Adds umami and a touch of saltiness. Opt for low-sodium soy sauce to control the salt content.
Honey – Brings in a natural sweetness that balances out the savory and tangy flavors.
Apple Cider Vinegar – Provides a slight tanginess to brighten up the dish.
Ginger and Garlic – These two ingredients are essential for authentic Thai flavor—fresh is best!
Cornstarch – Mixed with water to create a slurry that helps thicken the sauce.
Lime Juice – A splash at the end adds freshness and a hint of acidity to balance the creamy peanut sauce.

Optional Garnishes

Chopped Peanuts – For a little extra crunch and nuttiness.
Fresh Cilantro – Adds a pop of color and a burst of fresh flavor.
Green Onions – A mild oniony bite that complements the dish.

Slow Cooker Thai Peanut Chicken

Craving a rich, creamy, and flavor-packed dinner without the hassle? This Slow Cooker Thai Peanut Chicken is your answer! With tender chicken coated in a velvety peanut sauce, it’s a set-it-and-forget-it meal that tastes like takeout—only healthier and homemade.

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Course: Dinner

Cuisine: Thai-inspired, with an American twist

Keyword: Slow Cooker Thai Peanut Chicken

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

.

Ingredients:

1 cup coconut milk (about half a can)
1/3 cup creamy peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon fresh ginger, peeled and minced
3 cloves garlic, minced
3 boneless, skinless chicken breasts, cut into 1-inch chunks
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lime juice

Optional garnishes:

Chopped peanuts
Fresh cilantro
Sliced green onions

Instructions:

In a 6-quart slow cooker, mix together coconut milk, peanut butter, soy sauce, honey, apple cider vinegar, ginger, and garlic until well combined.
Add the diced chicken to the slow cooker, ensuring each piece is coated with the sauce.
Cover and cook on low for 4-5 hours until the chicken is tender.
Stir in the lime juice and the cornstarch slurry, mixing gently to thicken the sauce.
Cook for an additional 20 minutes until the sauce reaches your desired consistency.
Serve hot, garnished with chopped peanuts, cilantro, or green onions for extra flavor and crunch!

Nutrition

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1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will work great here, and they’ll make the dish even juicier. Both dark and white meat are fantastic options, so choose what you prefer!

2. Is this recipe spicy?

Not overly! The recipe has a gentle warmth, but if you’re sensitive to heat, you can skip or reduce the amount of red pepper flakes. You’ll still get plenty of rich, creamy flavor!

3. Can I make this gluten-free?

Yes, simply swap the soy sauce for gluten-free tamari and you’re good to go! It’ll still be just as tasty.

4. How long can I keep leftovers?

The leftovers will last up to 4 days in the fridge. Just store it in an airtight container, and it’ll taste just as amazing when you reheat it!

5. Can I freeze this dish?

Yes! You can freeze this recipe for up to 3 months. Just store it in a freezer-safe container, and when you’re ready to eat, let it thaw in the fridge overnight before reheating.