I love making this rich, creamy, and boldly flavored Thai Peanut Chicken in the slow cooker. It’s a “dump-and-go” recipe that combines tender shredded chicken with a luscious peanut sauce—perfect for busy weeknights or easy meal prep.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers maximum flavor with minimal effort. The slow cooker does all the work, leaving me with juicy chicken in a velvety sauce that’s both savory and slightly sweet with just the right amount of heat. It’s also incredibly versatile—I can serve it over rice, noodles, or even in lettuce wraps.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½–2 lb boneless, skinless chicken thighs or breasts
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1 cup natural creamy peanut butter (unsweetened)
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½ cup low-sodium soy sauce
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¼ cup honey or brown sugar
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2–3 tablespoons rice vinegar or lime juice
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1 tablespoon sesame oil (optional, for deeper flavor)
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1 tablespoon freshly grated ginger
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3 garlic cloves, minced
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1–2 teaspoons red chili flakes or Sriracha (adjust heat to taste)
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1 cup canned coconut milk (optional, for extra creaminess)
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½ cup water or chicken broth (to thin the sauce)
directions
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In a mixing bowl, whisk together peanut butter, soy sauce, honey (or brown sugar), rice vinegar (or lime juice), sesame oil if using, grated ginger, minced garlic, chili flakes (or Sriracha), coconut milk if using, and water or chicken broth until smooth.
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Place the chicken in the slow cooker and pour the sauce over it, making sure the chicken is evenly coated.
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Cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds with a fork.
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Shred the chicken directly in the slow cooker with two forks, stirring until well coated in the sauce.
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Serve hot, garnished with crushed peanuts, chopped cilantro, green onions, or sesame seeds.
Servings and timing
Servings: 4–6
Prep Time: about 10 minutes
Cook Time: 5–6 hours on Low or 2.5–3.5 hours on High
Total Time: 3–6 hours depending on slow cooker setting
Variations
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I sometimes add sliced bell peppers or snap peas in the last hour for added color and crunch.
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For a spicier version, I increase the chili flakes or add extra Sriracha.
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I swap chicken for pork or tofu for a different protein.
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I replace soy sauce with tamari for a gluten-free option.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. To reheat, I warm gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce thickens too much.
FAQs
1. Can I use chunky peanut butter?
Yes, but the sauce will have a slightly different texture with small peanut pieces.
2. Can I make this in an Instant Pot?
Yes—I cook on high pressure for 10 minutes with a quick release, then shred the chicken and stir it back into the sauce.
3. How spicy is this recipe?
It has a mild kick, but I can adjust the spice level by adding more or less chili flakes or Sriracha.
4. What’s the best side dish for this?
I love serving it over jasmine rice, rice noodles, or quinoa.
5. Can I skip the coconut milk?
Yes—the sauce will still be delicious, just slightly less creamy.
Conclusion
Slow Cooker Thai Peanut Chicken is one of my favorite set-it-and-forget-it meals. It’s flavorful, creamy, and endlessly versatile, making it perfect for both weeknight dinners and make-ahead lunches. Every bite is comforting, nutty, and packed with bold Thai-inspired flavors.
Print
Slow Cooker Thai Peanut Chicken
- Total Time: Depends on your slow cooker setting—roughly 3–6 hours
- Yield: 6 servings
Description
Rich, creamy, and bursting with bold Thai flavors—this “dump-and-go” slow cooker recipe combines tender shredded chicken with a luscious peanut sauce, perfectly suited for busy weeknights or cozy meal prep.
Ingredients
1½–2 lb (700–900 g) boneless, skinless chicken thighs or breasts
1 cup natural creamy peanut butter (unsweetened)
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2–3 Tbsp rice vinegar or lime juice
1 Tbsp sesame oil (optional, for deeper flavor)
1 Tbsp freshly grated ginger
3 garlic cloves, minced
1–2 tsp red chili flakes or Sriracha (adjust heat to taste)
1 cup canned coconut milk (optional, for extra creaminess)
½ cup water or chicken broth (to thin the sauce)
Instructions
In a mixing bowl, whisk together peanut butter, soy sauce, honey (or brown sugar), rice vinegar (or lime juice), sesame oil (if using), grated ginger, minced garlic, chili flakes (or Sriracha), coconut milk (if using), and water or chicken broth.
Place the chicken in the slow cooker and pour the sauce over it, ensuring even coating.
Cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds with a fork.
Shred the chicken directly in the slow cooker using two forks, stirring until everything is well coated in sauce.
Garnish with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours (Low) or 2.5–3.5 hours (High)
- Category: Main Course
