Slow Cooker Thai Peanut Chicken

This Slow Cooker Thai Peanut Chicken is a rich, creamy, and flavorful dish featuring tender chicken slow-cooked in a savory peanut sauce infused with coconut milk, red curry, lime, and ginger. Perfect for busy weeknights, this dish pairs beautifully with rice or noodles for a satisfying meal.

Why You’ll Love This Recipe

• Effortless slow cooker meal – set it and forget it!
• Rich, creamy, and packed with Thai-inspired flavors.
• Tender, juicy chicken that shreds easily.
• Customizable with your favorite toppings and sides.
• Great for meal prep and leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Canned coconut milk
• Natural peanut butter
• Soy sauce
• Fresh lime juice
• Honey
• Red curry paste
• Grated fresh ginger
• Garlic cloves, minced
• Chopped fresh cilantro (optional, for garnish)
• Chopped peanuts (optional, for garnish)

Directions

1. Prepare the slow cooker: Place the chicken breasts in the slow cooker.
2. Make the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey, red curry paste, grated ginger, and minced garlic until smooth.
3. Cook the chicken: Pour the peanut sauce over the chicken, ensuring it is well-coated. Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
4. Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
5. Serve: Enjoy over rice or noodles, garnished with fresh cilantro and chopped peanuts, if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 4-5 hours (on low)
• Total Time: 4 hours 10 minutes – 5 hours 10 minutes

Variations

• Spicy Version: Add a teaspoon of sriracha or extra red curry paste for more heat.
• Vegetarian Alternative: Swap chicken for tofu or chickpeas.
• Nut-Free Option: Replace peanut butter with sunflower seed butter and omit peanuts.
• Extra Veggies: Stir in bell peppers, carrots, or snap peas during the last hour of cooking.
• Creamier Texture: Add a splash of extra coconut milk before serving.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness.

What can I serve this with?

It pairs well with jasmine rice, brown rice, quinoa, or rice noodles.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before shredding the chicken.

Can I use crunchy peanut butter?

Yes, but the sauce will have small peanut bits instead of being completely smooth.

How can I make the sauce thicker?

Let the sauce simmer uncovered for a few minutes after shredding the chicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I make this ahead of time?

Absolutely! The flavors develop even more when stored, making it great for meal prep.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it fully gluten-free.

Can I use light coconut milk?

Yes, but full-fat coconut milk gives the creamiest texture.

Can I double this recipe?

Yes, just make sure your slow cooker is large enough, and adjust cooking time if necessary.

What if I don’t have red curry paste?

You can substitute it with a mix of chili powder, paprika, and a dash of soy sauce for depth of flavor.

Conclusion

Slow Cooker Thai Peanut Chicken is an easy, flavorful dish that brings the rich, nutty, and slightly spicy flavors of Thai cuisine to your home with minimal effort. Whether served over rice, noodles, or with a side of vegetables, this dish is sure to be a hit for both weeknight dinners and meal prep. Try it once, and it may just become a regular in your meal rotation!