Slow Cooker Thai Peanut Chicken

This post may contain affiliate links. Read my disclosure policy here.

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!Slow Cooker Thai Peanut Chicken is one of our favorite meals because the kids love it so much. I find that any time I can add peanut butter to dinner that doesn’t include a sandwich we tend to be happier as a whole family unit because a huge pet peeve of mine is making multiple meals. It happens more than I would care to admit, but on nights when I make something everyone will happily eat I feel a lot more at peace.

This recipe is the slow cooker equivalent of the Sheet Pan Peanut Chicken and Vegetables I posted last week. In the less than ten days since it was posted I got more than a dozen emails asking for a slow cooker version of the recipe. I love this about you guys, you know exactly where I am headed with recipes! I replied saying it was already scheduled for today and you guys were so excited. This brings me to one of my favorite things about how engaged you all are.

If you ever want to see a recipe on the site or have a favorite you’re looking for, please email me! I am totally open to hearing what you guys want to see more of (and yes I know the following: Bacon, Oreo everything and slow cooker). You can email me at contact @ By the way, I just want to say how much I love you all and your love for all things bacon, 6 of the top ten recipes on the site have bacon in them!

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

This Slow Cooker Thai Peanut Chicken intentionally calls for only a half a can of coconut milk because every time we make this we use the leftovers in our rice. What we do is cook our rice as you would any regular rice, but replace some of the water with the rest of the coconut milk and usually whatever lime juice is left in the lime we are using in the recipe. Served with some roasted Garlic and Ginger Carrots this is a meal your family will enjoy for a long time to come.

The best part of this is also that it is almost completely hands off. You start the chicken in the slow cooker and when you are about a half an hour away from dinner you put your carrots in the oven and make the rice in your favorite rice cooker. Anytime meal prep can be this passive is a win, there won’t be anything cooking on your stovetop for you to watch.

Some tips and tricks for this This Slow Cooker Thai Peanut Chicken:

  • You can cut up the chicken and add the ingredients into a large ziploc bag/bowl the night before if you’d like then you can just put it in the slow cooker in the morning.
  • If you are making this fresh in the morning you can brown the chicken before cutting it up and it will add a deeper flavor.
  • Using chicken thighs can keep the chicken moister and allow for you to cook it longer (7-8 hours on low) if you will be away all day. I recommend boneless skinless thighs for this since the skin would add a lot of rendered fat to the sauce.
  • There are some pre-made garlic and ginger pastes on the market that you can keep on hand if you find that you don’t want to have to keep fresh ginger and garlic in your kitchen.
  • You can easily make this dish on your stovetop or in your oven as well. Add the ingredients to a dutch oven and cook in the oven at 375 degrees for 30 minutes or on your stovetop (covered) on medium heat for 20-25 minutes.

Looking for more slow cooker Chicken Recipes?

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

Tools Used in the making of this Slow Cooker Thai Peanut Chicken:
Low Sodium Soy Sauce – I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.
Coconut Milk: I stick to the full fat for the thickness and creaminess in the dish, if you want to stick to a lower fat alternative you may want to cook this on the stovetop as it may break the sauce in the slow cooker.
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.


Save Recipe

Slow Cooker Thai Peanut Chicken

  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Course: Main
  • Cuisine: Thai
  • Author: Sabrina
Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!


  • 1 cup coconut milk about a half a can
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce low-sodium
  • 2 tablespoons honey
  • 1 tablespoons rice wine vinegar
  • 1 tablespoon ginger peeled and minced
  • 3 garlic cloves minced
  • 3 chicken breasts boneless and skinless
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon lime juice
  • Optional garnishes: chopped peanuts cilantro or green onions


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
  2. Cut the chicken breasts into one inch chunks and add to the slow cooker.
  3. Cook on low for 4-5 hours.

  4. Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
  5. Cook for an additional 20 minutes until sauce is thickened.

  6. Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).

Nutrition Information

Yield: 6 servings, Amount per serving: 326 calories, Calories: 326g, Carbohydrates: 13g, Protein: 29g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 72mg, Sodium: 537mg, Potassium: 612mg, Sugar: 7g, Vitamin A: 0.7g, Vitamin C: 3.6g, Calcium: 2.1g, Iron: 11.5g

All images and text © for Dinner, then Dessert.

Keyword: Slow Cooker Thai Peanut Chicken
Save Recipe

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!
Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!
Slow Cooker Thai Peanut Chicken is an easy weeknight meal made with coconut milk, lime juice, peanut butter, ginger and garlic. Skip the delivery!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Main Course Main Dishes Most Popular Recipe Slow Cooker Worldly Foods

Leave a comment & rating

Your email address will not be published. Required fields are marked *


    1. I haven’t but I’m sure there are some great resources online that could help converting it. I’d love to know how it turns out if you try 🙂

  1. If making on the stovetop, do you brown the chicken first?
    Also, do you wait until chicken is mostly cooked before adding the lime and cornstarch (as you instruct in the slow cooker version)?

    1. Yes, I would still brown it first. It really does add a deeper flavor to the chicken. You’ll want to still add the lime and cornstarch as directed because that will help thicken up the sauce for the dish after it’s been cooking. I’d love to hear what you think after trying it on the stovetop. Enjoy!

      1. Mine did dry out a bit, I cooked for 4 hrs. I wonder if browning first would help seal the juices? Delicious sauce……I might skip cornstarch next time as it was already quite thick. Thanks for sharing this!! I’ve been looking for a thai peanut chicken recipe!

  2. I made this today and it was delicious! I used the extra coconut milk to make rice and served it all with edamame. Even my fussy kid enjoyed it. The only complaint is that there wasn’t enough sauce. Do you think some water would dilute the flavors too much? Thank you so much. I can’t wait to try out some of your other recipes.

    1. So glad to hear you loved it! Getting your kids to eat, especially fussy ones, is definitely a great compliment for any dish 🙂 To get more sauce, you could add water or more chicken stock. If the flavors are too diluted after doing so, add more peanut butter too.

      1. You suggest “more” chicken stock above with reference to dryness. I don’t see chicken stock in the list of ingredients.??

  3. Would this freeze well? Without the rice of course. Since my family would not like it was thinking of making a batch and freezing in individual containers for myself

    1. Sure, but I would add about 1/2 – 1 cup water to the amount you’re going to freeze, then stir. Spoon that into your freezer containers because when foods tend to freeze and be reheated they are drier than they once were.

      1. Great tip! I didn’t even think about adding water to a meal before freezing it! Especially with sauce, I’m a little obsessed with any meal that has sauce . 

  4. Unfortunately, my slow cooker (which, after seven years, does run a tad hot) burned this pretty well after four hours, even cooking it on a lower setting. Thankfully I had enough of all the ingredients to make it again on the stovetop – and it was tasty! I did add a little chili garlic sauce for some extra dimension. Thanks for the recipe!

  5. just a couple of questions; how much Ginger paste would equal the amount in the recipe? AND what programmable slow cooker is your new one? as I’m seriously considering buying a new one – mine is NOT programmable & runs to hot & everything gets overcooked & dried out. Can’t wait to try this recipe.

    1. You can use the same amount of ginger when substituting with paste. You will LOVE my slow cooker!! I have a link to the new one in the post. If you go to the “tools I use” section and click on the green highlight for it, it will take you to the exact one I have. It’s amazing!

  6. hi! this looks great! but i dont have a slow cooker :/ how could i make this on the stove top/in the oven? thanks!

    1. You can easily make this dish on your stovetop or in your oven as well. Add the ingredients to a dutch oven and cook in the oven at 375 degrees for 30 minutes or on your stovetop (covered) on medium heat for 20-25 minutes. Enjoy!!

  7. I’d love to make this as it sounds absolutely gorgeous, however I would have to use skinless boneless chicken thighs as my family aren’t keen on the breast, what weight/ number of thighs would you suggest? Thanks in advance.
    P.S Has anyone done this in an electric pressure cooker? I’d love to know what setting/ time you used and how it turned out!

  8. This recipe has DELICIOUS flavor. I just made it. My only note (which I assume is because I live at elevation) is that this was past ready at 3 hours. I came to check on it and it obviously had started drying up (I did have my Crockpot on Low) and I didn’t need to use the cornstarch to thicken it – I added a few tablespoons of boiling water to perk it back up (chicken was still tender). So I just wanted to make this note for people who live at elevation 🙂 Check at two hours! Thanks for the delicious recipe! My whole house smells heavenly.

    1. You can move the chicken over to the side and add in some sliced and peeled carrots 2 hours before it is done. In the last half hour you could add broccoli to the top (don’t mix).

  9. So if I use the boneless thighs, like your suggestion, I should set my slow cooker to 7 hours? Just to clarify, as I want to start it before I go to work all day.  
    Looks amazing, can’t wait to try it!

  10. Really great recipe, excellent flavour. Quantities were perfect for my 3 quart (3.5 litre) slow cooker – if I tried to cook it in the big 6-quart it would not have filled it enough, and it would have burned. This is probably the problem some have been having.

    Very easy and quick to do, very flexible for substitutions (couldn’t get lime juice so had to use lemon, couldn’t get rice wine vinegar so used apple cider vinegar – turned out fine), perfect consistency, everyone loved it, will definitely do it again. Thanks for this recipe!

  11. This looks delicious and I’m going to make this week. Question – would it be okay to throw in 3 frozen chicken breasts into the crockpot? I know the outcome will be more of a shredded chicken, but wanted to make sure all of the timing would still be the same. Thank you!

    1. I really don’t prefer to put frozen chicken in because it produces too much water during the cooking process and everything becomes more “soupy”. If you know that going in, you can definitely give it a try. Good luck!

  12. I added a sriracha to this to give it a little hint of spice and it really gave it a nice kick. I absolutely love this recipe 

    1. I’m thinking if it was dry it was from the chicken. Try using chicken thighs next time and see it that’s better for you.

  13. Amazing recipe even my stubborn 3 yr old was tucking in now become a family favourite I add fresh chilli to husbands as he likes spice thank you looking forward to trying other recipes

    1. You want to make sure that the chicken is thawed out before putting it in the crockpot otherwise it will release too much water while cooking and make everything very “soupy”. Sorry

  14. My family loved this. I doubled the sauce and served it up in a bowl with jasmine rice. Topped it with Thai basil, siracha, and peanuts. Will definitely make again!

  15. Made it today for the first time – really yummy and absolutely zero effort. I didn’t need to thicken the sauce but feel I need some crushed peanuts to top next time just to add to the texture. A great recipe, thanks!

  16. My family loved this recipe.  
    I had the recipe for 2 lbs. of chicken, and I cooked on low for 4 hours, however, that was an hour too long.  I made it exactly to the recipe and added about a teaspoon of red pepper flakes for a little heat.  When I make again, I will reduce the amount of cornstarch and be sure you check the slow cooker at 3 hours on low, mine was close to burning.  Try this recipe and make the adjustments to the recipe according to your tastes.  Will definitely make this again.
    I served it over Jasmine rice, yummmmmm!

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  17. Hello! This looks delicious and I will making it this week. How many chicken thighs do you think equate three breasts? Six? Thank you

  18. I can hardly wait to try this and several more of your recipes!!!!!
    I have kidney disease and these recipes are just what I needed to find today!
    Chicken is a big favorite and I love Thai food.
    I’m not a great cook, but your recipes make me want to do more.
    So, so, glad I found your page today. My meals will be far more nutritious now!
    Thank you so much for sharing!!!

  19. Just made this dish for the first time for dinner. My roommates and I did a taste test and we absolutely loved it! Made it with the chicken thighs which I definitely think was the right call. Since I used the low sodium soy sauce, they did suggest adding a bit more salt to it (low sodium soy sauce is definitely the way to go and then add salt to taste). Next time I may add a bit more lime juice since the peanut butter was a bit overpowering and maybe add bean sprouts to the mix. Also loved the idea of adding the rest of the coconut milk with water for the rice! It was a nice addition of flavor and texture and it didn’t leave any waste! Will definitely make again!

  20. Thank you for a great recipe! I made this in my Instant Pot with first the saute feature, then the crock pot setting. My family love it, and your garlic ginger carrots, too. I passed the recipe along to my friends on FB. Best wishes to you and your family.

  21. This was quite tasty. I think the next time I will use chicken thighs and brown them a bit first to add to the flavour. This recipe is a keeper for sure.

  22. This was soooo good! I made it in my pressure cooker and had dinner in less than 40 mins! I just made the sauce and poured it over my frozen chicken breasts and served over jasmine rice. Will definitely become a regular in our house!

  23. This looks delicious. One question, I usually cook cabbage, peppers, and some other veggies in my pad Thai when I cook it on the stove top and serve with rice noodles. Should I add the vegetables into the slow cooker with the chicken or cook separately?

  24. We loved this recipe! Made it exactly as written. Don’t pass on the cilantro! If you like more spice you can add cayenne or your favorite, but the flavor is perfect. Can’t wait to make again!

  25. When using thighs and browning first, do i then cut into chunks before i put in crock? I plan to double the recipe so also wonder if I should adjust the time in the crock pot? Thank you.

    1. Yes, brown the chicken and then cut into chunks to put into the slow cooker. You may need to add another hour of cook time if you plan on doubling it. I would check it after 5 hours and see if more time is needed or not.

    1. Same as Elizabeth. Smelled and looked amazing, but was missing something. I make another more simple peanut butter sauce we like better!

  26. I made this for lunch today and everyone (3 men, 2 women) enjoyed it. Next time I make it, I will double the lime juice and add a little bit of either red pepper flakes or jalapeno pepper for a little bit of kick. I found it to be slightly bland. Others in my family suggested adding peanuts for a bit more flavor and crunch. I will make it again.

  27. No idea what I did wrong, but the oils seemed to seperate from everything else when I let it sit on the stovetop. Browned the chicken, used thighs instead of Breast and followed the instructions. Help!

  28. I was somewhat hesitant to try this recipes since I have tried numerous other thai chicken recipes and have been disappointed with the results. However l, I decided to try it since I’ve enjoyed several of your other recipes a lot. I loved it and have made it many times

  29. Are you still happy with the, then new, slow cooker you used when you made this? I read a lot of bad reviews on amazon about the non-stick coating coming off.

  30. Delicious & EASY dish. I used thighs but forgot to pick up fresh ginger.. I added ground ginger & prob wasn’t quite the same. It was wonderful, nonetheless! Thanks for a great recipe.

  31. I made this last night. It is yummy, but needs a kick of somekind…a bit bland. I am going to try it next time with veggies instead of chicken and a kick of pepper. VERY easy to put together!

  32. HippyTea convinced me to try this. The comments were useful and he/she actually cooked this and constructive information was relayed. Yes, the recipe lives on. “Looks great” does not help in any way…do not intend to be off putting…but, seriously-do you want to be helpful or just have your name/nick name posted….a verbal selfie

  33. I followed the recipe to the letter. My family was disappointed in the meal. Very bland. If there is a next time, I’ll use chicken thighs and brown the meat before adding it to the slow cooker. Almost no peanut taste; added cilantro, chopped peanuts and green onions and it was still very nondescript. As some of the others have written, there was just something missing. My results did’t even look the same. It looked like chicken in a light b brown gravy.

  34. Wow. Another keeper. I added a generous amount of ground black pepper before the final 20 minutes. I used Pics smooth peanut butter which is made in Nelson, New Zealand.

  35. I made this last night in a Mealthy pot. I added 1 1/2 cups chicken stock, increased peanut butter to 1/2 cup and added 1/2 can of coconut cream instead of coconut milk. Cooked on poultry setting for 15 minutes with natural release. I added 1 can of sliced water chestnuts and chopped green onions after cooking. Everything else was as directed in the recipe and it turned out great! Served with rice cauliflower with peas and carrots, sauteed in remaining coconut creme with lime juice and cilantro for a quick healthy supper. Family loved it!

  36. DELICIOUS!! When we can’t get across town to our favorite restaurant, Phan Shin, we can have peanut chicken right here at home. Double the sauce – you’ll thank me!
    I chose the oven option and it worked just fine!

      1. I think this is very nice recipe that you can easy spice up if you want.

        One thing I’d like to point out to people ,is that Slow cooker temperatures can vary,so knowing your slow cooker is important .I’m lucky enough to own a 30 year old slow cooker that cooks at a lower temp than today’s pots ( a ruling on temps was changed years ago) so can easily cook chicken all day with no problem.
        I have heard that some of the new one pots are more variable with the slow cooker temps. Also chicken breasts dry out quicker than thighs. Hope that helps.

  37. Some of the comments mentioned this was missing something, and I believe it is roasted red chili paste…gives it another layer of flavor and a hint of sweetness. I don’t put it in the crockpot, but instead add around a tsp to my bowl at the table (be sure to give it a good mix). Some comments also mentioned it being bland, and I also had this problem. I believe it’s because I used too much chicken, and store bought. Pastured chickens give off far less water or “juices” when cooked than the cage raised chicken meat you buy at the store. I tasted the mixture before adding the chicken to the crockpot and it was delicious….but when it was done it looked like I had poured 2 cups of water in it and tasted diluted. My fault, I’ll use the amount of chicken called for in recipe next time

  38. I made this recipe for dinner today. Found it a little bland for my taste like something was missing. Is there a spice I could add to make it more flavourful for my liking.