This Slow Cooker Thai Peanut Chicken is a warm, bold, and comforting dish that’s packed with flavor. Inspired by a memorable food experience in Thailand, this easy recipe brings together the richness of peanut butter, the savory depth of soy sauce, and the perfect balance of sweetness and spice. The best part? The slow cooker does all the heavy lifting, leaving you with tender, shredded chicken coated in a creamy peanut sauce. It’s the perfect weeknight meal, and with customizable spice levels, it’s a dish the whole family will love.
Ingredients
- 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
- 1 cup unsweetened natural peanut butter (creamy)
- 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 but adds flavor)
- 1 tbsp freshly grated ginger
- 3 garlic cloves, minced
- 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
- 1 cup canned coconut milk (optional for creaminess)
- ½ cup water or chicken broth (to loosen sauce)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Sauce
In a bowl, whisk together the peanut butter, soy sauce, honey (or brown sugar), vinegar or lime juice, sesame oil, garlic, ginger, and chili flakes or Sriracha. If using coconut milk, add it to the sauce for a creamier consistency. Stir in the water or chicken broth to loosen the sauce.
Step 2: Add Chicken to Slow Cooker
Place the chicken breasts or thighs at the bottom of the slow cooker. Pour the peanut sauce over the chicken, making sure it’s evenly coated.
Step 3: Cook the Chicken
- Low setting: Cook for 5–6 hours.
- High setting: Cook for 2.5–3.5 hours.
The chicken should be tender and easily shred with a fork.
Step 4: Shred and Stir
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir everything to coat the chicken in the creamy peanut sauce.
Step 5: Garnish and Serve
Top the shredded chicken with crushed peanuts, chopped cilantro, green onions, or sesame seeds for added texture and flavor. Serve the dish hot with your choice of side, such as rice, noodles, or steamed vegetables.
Servings and Timing
- Servings: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on low, or 2–3 hours on high
- Total Time: 35 minutes (excluding slow cooker time)
Variations
- Add Vegetables: Throw in some sliced bell peppers, carrots, or zucchini into the slow cooker for added flavor and nutrition.
- Spicy: Adjust the level of heat by adding more chili flakes, or even a chopped jalapeño for extra spice.
- Vegan Version: Use tofu or tempeh in place of chicken for a plant-based version. Ensure you press the tofu to remove excess moisture before adding it to the slow cooker.
- Extra Creamy: Add a little extra coconut milk for a richer, creamier sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, or in the microwave until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken breasts may dry out a little more, so be careful not to overcook them.
2. Can I freeze the leftover chicken?
Yes, you can freeze the leftover Thai peanut chicken for up to 3 months. Just let it cool completely before storing in an airtight container or freezer bag. Thaw in the refrigerator and reheat on the stovetop when ready to eat.
3. Can I make this dish ahead of time?
Absolutely! You can prepare everything up to the cooking step and store the marinated chicken and sauce in the fridge for up to 24 hours before cooking. Then, just cook it as usual in the slow cooker.
4. Can I use crunchy peanut butter instead of creamy?
You can, but creamy peanut butter creates a smoother sauce. Crunchy peanut butter will add some texture but might make the sauce a bit thicker. Adjust the consistency with a little extra broth or water if needed.
5. What sides should I serve with this dish?
Thai Peanut Chicken pairs perfectly with jasmine rice, brown rice, or rice noodles. You can also serve it with a fresh salad or sautéed greens like spinach or bok choy for a complete meal.
6. Can I use almond butter instead of peanut butter?
Yes, you can substitute almond butter for peanut butter if you prefer, although it will slightly alter the flavor of the dish.
7. Can I adjust the sweetness of the sauce?
Yes, you can increase or decrease the honey or brown sugar to adjust the sweetness to your liking.
8. How can I make the sauce thicker?
If you want a thicker sauce, add a slurry of cornstarch and water during the last 30 minutes of cooking. Alternatively, you can let the sauce cook down by removing the lid for the last 30 minutes to reduce the liquid.
9. Can I use a different vinegar?
If you don’t have rice vinegar, you can use apple cider vinegar or even white wine vinegar, though the flavor will be slightly different.
10. How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The chicken should be tender and easy to shred with a fork when fully cooked.
Conclusion
This Slow Cooker Thai Peanut Chicken is the perfect weeknight meal that’s both simple and packed with bold, comforting flavors. With minimal prep time, it’s a great dish to toss in the slow cooker and forget about until dinner. The creamy peanut sauce, tender chicken, and fresh toppings make for a deliciously satisfying meal your whole family will love!
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Easy Thai Peanut Chicken (Slow Cooker Recipe)
- Total Time: 35 minutes (excluding cook time)
- Yield: 6 servings
Description
This Slow Cooker Thai Peanut Chicken is a rich and comforting dish made with bold Thai flavors and a creamy peanut sauce. It’s an easy, hands-off dinner that’s perfect for busy weeknights and can be customized to your spice preference. Tender chicken, peanut sauce, and a sprinkle of crushed peanuts make it a family favorite.
Ingredients
1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
1 cup unsweetened natural peanut butter (creamy)
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 but adds flavor)
1 tbsp freshly grated ginger
3 garlic cloves, minced
1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
1 cup canned coconut milk (optional for creaminess)
½ cup water or chicken broth (to loosen sauce)
Instructions
Make the Sauce:
In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, garlic, ginger, chili flakes, and water/broth. If using coconut milk, add it in as well.
Add Chicken to Slow Cooker:
Place the chicken pieces at the bottom of the slow cooker. Pour the sauce over the chicken, ensuring that it coats everything well.
Cook:
Low: Cook for 5–6 hours.
High: Cook for 2.5–3.5 hours.
The chicken should be tender and easily shredded with a fork.
Shred & Stir:
Once the chicken is cooked, shred it inside the slow cooker with two forks. Stir everything to coat evenly in the peanut sauce.
Garnish & Serve:
Top the chicken with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot with your choice of side (rice or noodles work great).
Notes
Customizing Heat: Adjust the spiciness by adding more or less red chili flakes or Sriracha based on your heat preference.
Creaminess Option: Coconut milk makes the sauce extra creamy but can be omitted for a lighter version.
Meal Prep Tip: This dish is perfect for batch cooking. It stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Main course
- Method: Slow Cooker
- Cuisine: Thai-inspired
