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Plate of Thai peanut chicken with rice, garnished with cilantro and peanuts.

Slow Cooker Thai Peanut Chicken

This creamy, aromatic Thai Peanut Chicken cooks to tender perfection in your crockpot, combining rich peanut butter, coconut milk and authentic Thai spices for an effortless weeknight dinner that tastes like it came from your favorite restaurant.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts cut into 2-inch pieces
  • 1 red bell pepper sliced into thin strips
  • 1 onion diced
  • 2 cloves garlic minced
For the Thai Peanut Sauce
  • 1 cup coconut milk full-fat
  • 3/4 cup creamy peanut butter natural, no sugar added preferred
  • 3 tbsp soy sauce low-sodium
  • 2 tbsp rice vinegar
  • 2 tbsp honey or brown sugar
  • 1 tbsp ginger freshly grated
  • 2 tbsp red curry paste
  • 1/2 tsp crushed red pepper flakes adjust to taste
  • 2 tbsp lime juice freshly squeezed
For Serving
  • 3 cups cooked jasmine rice
  • 1/4 cup cilantro chopped, for garnish
  • 1/4 cup peanuts chopped, for garnish
  • 2 green onions sliced, for garnish
  • 1 lime cut into wedges

Equipment

  • Slow Cooker (Crockpot)
  • Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • Sharp Knife

Method
 

Prepare the Ingredients
  1. Cut the chicken breasts into 2-inch pieces. Slice the bell pepper and dice the onion. Mince the garlic and grate the ginger.
Make the Sauce
  1. In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, rice vinegar, honey, grated ginger, red curry paste, red pepper flakes, and lime juice until smooth and well combined.
Assemble in Slow Cooker
  1. Place the chicken pieces, bell pepper, onion, and garlic in the slow cooker.
  2. Pour the peanut sauce over the chicken and vegetables, stirring gently to coat everything evenly.
Cook
  1. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and fully cooked through (internal temperature should reach 165°F/74°C).
  2. About 30 minutes before serving, gently stir the mixture. If the sauce seems too thick, add 2-3 tablespoons of chicken broth or water to thin it to your desired consistency.
Serve
  1. Serve the Thai peanut chicken over cooked jasmine rice.
  2. Garnish with chopped cilantro, peanuts, sliced green onions, and lime wedges for squeezing over the top.

Notes

1. For a spicier dish, increase the amount of red curry paste or red pepper flakes.
2. Leftovers can be refrigerated for up to 4 days and reheat well.
3. You can substitute chicken thighs for a juicier result.
4. Serve with steamed vegetables or a side salad for a complete meal.