Slow Cooker Thai Peanut Chicken is an easy weeknight dinner with the flavors of Thailand. Quick prep, easy cleanup. Try this today!
This Slow Cooker Thai Peanut Chicken is the perfect blend of classic Thai flavors and brings the tastes of Southeast Asia directly to your table in an easy weeknight meal. It’s made with tender chicken cooked in a creamy sauce made with coconut milk and peanut butter. If you love Thai peanut chicken but don’t have a slow cooker, try my Sheet Pan Peanut Chicken and Vegetables and Baked Thai Peanut Chicken instead!
Table of contents
Sabrina’s Slow Cooker Thai Peanut Chicken Recipe
Inspired by the classic dish from Thailand, this take on Thai Peanut Chicken uses the same simple ingredients as the original sauce but cooks it hands off in a slow cooker. The result is tender, juicy chicken breasts smothered in that addicting creamy Thai peanut sauce. Plus there’s only one dish to clean up. It’s such an easy way to make peanut chicken, you may never cook it any other way again!
Ingredients
- Base: 1 Cup Coconut Milk and ⅓ Cup Creamy Peanut Butter form the base of this amazing sauce. You can use crunchy peanut butter if you’d like.
- Chicken: The 3 Chicken Breasts are boneless and skinless, but don’t have to be. Chicken thighs can be used for an even juicier result.
- Seasonings: 2 Tablespoons Low-Sodium Soy Sauce can be switched with equal parts tamari or coconut aminos. 2 Tablespoons Honey adds a light touch of sweetness. 1 Tablespoon Rice Wine Vinegar adds a touch of acidity that brightens the dish; apple cider vinegar is a good substitute.
- Aromatics: 1 Tablespoon Ginger and the 3 Cloves Garlic are critical to the dish. Use fresh if possible for the best taste. The premade paste also works well but is milder in flavor.
- Slurry: 2 Tablespoons Cornstarch mixed with 2 Tablespoons Water is used to thicken the sauce.
- 1 Tablespoon Lime Juice: Adds a fresh, tangy finish to the dish. You can squeeze extra lime on top or on a side of rice.
- Optional Garnishes: Chopped peanuts, cilantro, or green onions add a more authentic and fresh flavor and are all highly recommended.
How to Make
Time needed: 4 hours and 10 minutes.
- Mix Ingredients
In a slow cooker, combine coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic. Stir until the mixture is smooth.
- Add Chicken
Cut the chicken breasts into bite-sized chunks and place them into the slow cooker.
- Slow Cook
Set the slow cooker to low and cook for 4 hours.
- Thicken Sauce
Stir in the cornstarch roux (a mixture of cornstarch and water), then add lime juice. Continue cooking for about 20 minutes to let the flavors meld.
- Garnish and Serve
Serve hot and garnish with optional chopped peanuts, cilantro, or green onions.
Recipe Card


Ingredients
- 1 cup coconut milk , about a half a can
- 1/3 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoons rice wine vinegar
- 1 tablespoon ginger , peeled and minced
- 3 cloves garlic , 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
Instructions
- To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
- Cut the chicken breasts into one inch chunks and add to the slow cooker.
- Cook on low for 4-5 hours.
- Add the lime juice and cornstarch/water mixture to the slow cooker and stir carefully.
- Cook for an additional 20 minutes until sauce is thickened.
- Garnish with desired toppings like chopped peanuts, cilantro or green onions (or all three!).
Nutrition
Chef’s Note: A Favorite Easy Dinner
Slow Cooker Thai Peanut Chicken is one of my favorite dishes to make because I know everyone loves that addicting, delicious sauce over the tender, flavorful chicken. And I love it because it’s easy to turn into a full meal with simple sides. I start the chicken in the slow cooker like normal. When I am about half an hour away from dinner, I throw some lightly seasoned veggies in the oven to roast. And I make some rice in a rice cooker but with a twist.
Now, the recipe intentionally calls for only half a can of coconut milk because I like to use the leftover coconut milk in my rice to make it a bit fancier. I cook the 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. Everything finishes cooking in the last half hour of the chicken cooking time for an easy delicious, healthy dinner that I know everyone is going to gobble up!
Can This Be Made Ahead?
Yes! 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.
Nutritional Facts
Recipe Tips and Tricks
- Using 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.
- Choosing 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.
- Using Chicken Thighs: Using chicken thighs can keep the chicken moist 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.
- Substituting Garlic and Ginger: 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.
Alternative Cooking Methods
- Stovetop Thai Peanut Chicken: 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.
- Instant Pot Thai Peanut Chicken: Start by using the sauté function to sear the chicken until brown – this is optional. Once browned, add all the ingredients to the pot, except the coconut milk. Make sure the chicken is fully submerged in the sauce. Seal the lid, set to high pressure, and cook for 10 minutes. Allow a natural release for 10 minutes, then quick-release any remaining pressure. Stir the coconut milk, cornstarch slurry, and lime juice, and let it thicken for about 5 minutes. Then garnish and serve. Note: be sure you’re using full-fat coconut milk so that it doesn’t curdle in the heat.
How to Store
- Storing: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in a microwave or on the stovetop over medium heat. Add a splash of coconut milk or water if the sauce has thickened too much.
- Freezing: Place cooled leftovers in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Leave some room at the top to allow for expansion.
Pairing Ideas
- Rice and Noodles: Serve with plain Jasmine rice or Coconut Rice that both soak up the delicious sauce. You can also make your own Thai-style noodles with recipes like Easy Thai Green Curry Noodles, Pad Thai, or Pad See Ew.
- Vegetable Sides: Steamed broccoli, sauteed bok choy, or a Cold Thai Noodle Salad to add some fresh goodness. You can also pair it with roasted vegetables like Garlic and Ginger Carrots to go with the Asian flavors.
- Dessert Pairings: Finish the meal with a fruity dessert with coconut like Coconut Macaroons. Or if you have extra peanut butter, make my easy Crispy Peanut Butter Cookies.
Frequent Questions
The sauce may curdle if the coconut milk is exposed to high heat for too long or if it’s a low-fat kind which is why I like to use the full-fat variety. To prevent curdling, use full-fat coconut milk in the slow cooker.
Technically yes. Almond butter or cashew butter can be used as substitutes. Just note that it will slightly alter the flavor.
Variations
- Spicy Thai Peanut Chicken: You can add a tablespoon of red curry paste or Sriracha to the sauce for a spicy kick.
- Vegetarian Thai Peanut Stir-Fry: You can substitute the chicken with extra firm tofu. Add 1 cup of a variety of vegetables like bell peppers, carrots, and/or snap peas. Reduce the cooking time to 2 hours on low to prevent the vegetables and tofu from becoming too soft.
Related Posts
More Thai Peanut Chicken Recipes

Photos used in previous versions of this post.







I’m going to preface this review with the fact, I kind of don’t like reviews like this…I did tweak this because it sounded really good and I didn’t quite have the exact ingredients on hand.
I used a 3T pure coconut oil plus plant milk for the coconut milk because I’m out; I added 2T liquid from a jar of jalapenos; crunchy peanut butter was all I had; and 1T brown sugar for honey because I’m out, which came as a surprise to me. ?
It came out really good and I imagine very close to the original plus some heat. We topped with cilantro and red pepper flakes (we like spicy for sure). Thank you, pinned!
Great feedback and thanks for the 5 star review!
I’ve been making this for several years now. It’s easy and delicious. I make it using the recipe exactly, only sometimes I sneak in a little bit of cayenne or other spicy pepper into the peanut sauce if there aren’t any objections from the family. When it’s just us two, the peppers go in. Chopped peanuts and cilantro add a nice touch even when it’s not for company. Oh – and I make my coconut rice with the half of the can of leftover coconut milk, but instead of using water for the rest of the liquid, I use coconut water. It adds an extra layer of taste, as does the lime. This is so easy and so good!
Supper yummy and easy meal! I used chicken thighs and left them while under the end and then shredded. I seasoned chicken with garlic, ginger powder and salt, pepper. I did use 1/2 c peanut butter and about 1T red curry paste amd then some diced onions. I served it with some butter garlic ramen noodles and it was a hit.
Love what you did with this recipe Samantha! Sounds amazing. Thanks so much for the 5 star rating.
This recipe is fantastic and I make it all the time with a few additions: two tablespoons of red curry paste, some diced red pepper, and some sugar snap peas. You can also swap out the chicken for tofu to make it vegan.
Can this made in the oven instead of the crockpot
Perhaps you would like to try our Baked version of Thai Peanut Chicken! Click here: https://dinnerthendessert.com/baked-thai-peanut-chicken/?swcfpc=1
So yummy! I accidently picked up a can of coconut cream unsweetened instead of coconut milk. It seemed to thicken the sauce so it wasn’t necessary to use the cornstarch. Used chunky peanut butter and added some red curry powder to it and while it was cooling, added a half red pepper sliced. The green onions and cilantro really put the finishing flavor profile on this dish. Absolutely delicious and will be making this again!
I added chickpeas to the recipe, it was so delicious.
Delicious recipe. This is the second time making it. After following the recipe exactly and reading other feedback, I made a few additions. I used 2 lbs. chicken breast (slightly more than the 3 breasts listed), 1/2 c. peanut butter (slightly more than listed), and added 1/2 diced onion, 1/2 T fish sauce and 1/2 T sriracha. So good and it makes fantastic leftovers!
So glad you enjoyed the recipe and put your own spin on it! Sounds yummy!
Can this be made with regular milk rather than coconut?
Yes but it will alter the taste of the recipe. Coconut milk is a common Thai recipe ingredient.
Made this a few times over the years, I recently had the idea to marinate the chicken in the soy, honey, rice wine, garlic and ginger along with a tbsp of Gochugaru I had in the cupboard for a few hours before adding into the slow cooker with the pre mixed coconut milk and peanut butter.
Turned out amazing!
I’ve made this about 10 times now- it’s delicious and easy. I add more chicken breast than the recipe calls for, because either the breasts in Connecticut are smaller, or there’s just too much sauce at the end. Not that I’m complaining- this recipe is delicious either way.
I also added some frozen red bell pepper, as per someone else’s suggestion, added a teaspoon of some truffle salt (but I would also have used regular salt too). Just happen to have some of the yummy stuff at the moment. I also gave it a very generous squeeze of sriracha sauce. It is tasting amazing, can’t wait for dinner.
Can you use whole chicken breasts instead of cutting the breasts up?
Yes you can
this recipe was not very flavorful. perhaps some curry paste might liven it up?
Tastes will vary person to person, this is a favorite of ours. I think curry would also be a delicious addition!
I have made this recipe twice. We love it! At the end I added steamed broccoli and red peppers to give it a bit of color and add more veggies.
Can leftovers be frozen?
Love this and make it often, I top it with crushed peanuts, cilantro and sriracha!
Really love this but feels it only makes 4 decent portions and a small lunch one. Maybe I’m greedy?
So good I will be making this again!
I’ve made several of DinnerthenDessert’s recipes and have been very happy with the results. This recipe was a huge disappointment. Both my husband and I found the dish to be very bland with little to no flavor. I did follow the recipe exactly right down to the cilantro, peanuts and green onions topping. We do have enough leftovers for another dinner so I put the leftovers back in my crockpot and added some crushed red pepper. I let it cook for another hour on low. It will be interesting to see how the leftovers taste
Does anyone have the recipe for New York Deli white potato salad ?
Excellent! Both my husband & I really enjoyed this dish! Since I browned the chix breasts, I only cooked it in the Crockpot for 3 hours total. Thanks for the suggestion of adding the leftover coconut milk & lime juice to the rice!
So happy you enjoyed it Sheryl!
This was really fun and easy to make. It was a bit too sweet for me but my family loved it!
Turned out great! Only improvement in my mind will be to double the peanut butter next time.
Looks great, will give it a try. Wondering if raw ingredients (particularly coconut milk) can be combined in advance in ziplock bag and frozen for future use?
I have not tried that but I don’t see why not? Give it a try!
I love this recipe and have tried it a few times. I always cook at a lower temp and for less time because I think my crock pot gets very hot, but the chicken stills ends up dry. Any ideas?
Sounds like it might be time to invest in a new slow cooker, until then try browning the chicken first and keeping it whole before adding to the slow cooker to help keep it moist. You can cut it up before serving. Hope this helps.
Mine is the same as the lid is not close fitting so I always put a layer of baking paper under the lid to keep the moisture in.
Chicken breast size can vary a lot. About what weight of chicken are these proportions for?
Mine were around 6 ounces.
Omg this is delish ty so much going to try beef next time ?
Loved this, serve with red peppers and onions
I’m glad you enjoyed it, Katherine.
Look delish! May make tomorrow – does this freeze well? (Without the rice!) Busy stocking up before baby comes and could easily double up on this!
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Yes, it freezes really well! Congratulations on the baby! I hope you’re getting *some* sleep by now!
Easy, convenient, delicious. I did what another commenter did and roasted some typical stir fry veggies (frozen). I made extra sauce, and reduced it really quick at the end in a separate pan because I KNEW it would be yummy, then tossed it all together. Everyone loved it. Thank you!
Not a fan. I followed this recipe to a T except for omitting the garlic due to an intolerance. Tasted very bland and I think I could actually taste the lime which was overwhelming imho. Not sure why it asks for lime? I found the chicken to have no taste. I guess I should have marinated it beforehand. I normally cook Indonesian on a regular basis and have a sate sauce that I make that uses similar ingredients. They only reason I went the pressure cooker route was to ensure the chicken came out tender and I found that this recipe sounded interesting. I will be staying with my own sate sauce moving forward.
My family including my toddler loves this recipe!
Do you have a recommendation on how to make this a freezer meal? Thank you!
I’m so glad your toddler loves it. I know how hard it can be to please them, haha! I haven’t tested it but I would think you could combine all the ingredients in step 1 along with the chicken to a freezer safe storage bag but due to the coconut milk, it will only be good frozen for about a month. I’d thaw it in the fridge the night before putting it into the slow cooker. Hope this helps!
Thanks Sabrina great recipe
I have tried this a couple of time and alway was a success great recipe as it is.
Can I use rabbit instead of chicken?
I’ve never tested it before so if you decide to try, I’d love to know how it turns out. Thanks!
Does the ninja foodi cook faster than a regular crockpot?
I’m not familiar with that one, sorry.
I just made this last night. My son scraped the crockpot with a silicone scraper and licked it clean. It was a big hit. Thank you.
I’d definitely call that a winner!
Can you use an instapot? If so, how long?
I haven’t tested it using one so I’m not sure the recommendation. You might be able to find a recipe online with similar ingredients and use that as a guideline to follow. Good luck!
I just made this recipe and it’s so flavorful! It was so easy to make .
Thank you so much !
If I don’t have coconut milk, would condensed milk work?
Yes 🙂
Is the coconut milk supposed to be sweetened or unsweetened? I just found a can of unsweetened coconut milk in my pantry and would love to try this recipe!
I used unsweetened for this recipe.
If doubling the recipe should I increase cook time? And if yes, by how long?
You may only need about 30 minutes more.
This was great, I made some modifications after reading through the comments. I added 1 T Red Curry paste, dash Worcestershire sauce, and 1 tsp sesame oil to the peanut butter mixture. I browned cubed chicken tenderloins and then simmered everything in my Dutch oven for 1.5 hours. I will definitely make again, my family with teens liked it too.
Yay!!
Tried this recipe for the first time with family coming over for dinner. Thankfully it was a huge hit that everyone loved. In fact, I had requests for the recipe. I added broccoli to the crockpot about 30 minutes before it was done and served it over rice. YUM!
Thanks for coming back to let me know, Tammy.
Delicious. I didn’t have any honey so used maple syrup, used white wine vinegar instead of rice wine vinegar and lemon juice instead of lime juice. Second time I added a few veggies to the mix and it turned out beautifully.
Just want to be sure: the cubed chicken meat is raw when added to the crockpot?
Yes 🙂
The flavor was good, but I didn’t like the cornstarch. It created a gummy flavor. I cooked this on the stove, so maybe that’s why? I don’t cook with cornstarch much.
I messed around with this recipe a bit and it turned out absolutely deliciously! I used whole bone-in chicken thighs and just erred on the long side of the cook time. I also doubled the sauce amount to make sure I’d have PLENTY to put on my roasted veggies, haha! I was low on both honey and soy sauce, so I subbed in sweet chili sauce instead of the honey, and fish sauce for half of the soy sauce once I ran out of the soy. To add to the spice from the sweet chili sauce, I also added some red chili flakes; I highly recommend if you’re a fan of spice!
Thank you so much for posting this recipe, I love to cook and would be lost without awesome recipes like yours to try! <3
Sounds amazing! Thanks for all of the ideas!
Super yummy! I made it vegan, replaced the chicken with tofu, and honey with brown sugar. Added heaps of vegies too. Only cooked for 3hrs on high, as not sure how the tofu would go longer. Soo good, the sauce was perfect!
Thanks for the vegan suggestion!
After finding this recipe back in May I believe I have made it half a dozen times or more. I’ve made it just for myself, cutting the recipe down to a third. I’ve made the full amount when having people over. I’ve done it in the slow cooker and on the stove top. IT COMES OUT GOOD EVERY SINGLE TIME! I prefer it over a bed of rice noodles as I like the texture better. Sometimes I add broccoli and bean sprouts. I always top with chopped peanuts, green onion, and sriracha. You won’t be sorry trying out this recipe!
I have this cooking now in my crock pot. I added a drained can of baby corn, 4 coin sliced fresh carrots and a drained can of sliced water chestnuts. I also added a bay leaf, 15 drops of siracha sauce, 1/2 thinly sliced red bell pepper, a dash of garlic salt (didn’t have fresh garlic). I have cooked jasmine rice that will be topped with this recipe. I am currently retired & trying to kick the eating out habit! Thanks for your website…I can’t wait to try this when it’s finished cooking – next time I will double the recipe, love having the leftovers & always better the next day!! With this extreme heat lately, we’re eating @ home more frequently & I am a crock pot diva!!
Simply outstanding! Used the slow cooker on low for seven hours and cut up chicken fillets. Just wow!