Slow Cooker Thai Peanut Chicken

6 servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

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.

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Slow Cooker Thai Peanut Chicken

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


  • 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


  • 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!).


Calories: 326kcal | Carbohydrates: 13g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 537mg | Potassium: 612mg | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2.1mg

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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.


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  1. 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!

  2. 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!

  3. 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.

    1. Love what you did with this recipe Samantha! Sounds amazing. Thanks so much for the 5 star rating.

  4. 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.

  5. 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!

  6. 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!

    1. Yes but it will alter the taste of the recipe. Coconut milk is a common Thai recipe ingredient.

  7. 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!

  8. 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.

  9. 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.

    1. Tastes will vary person to person, this is a favorite of ours. I think curry would also be a delicious addition!

  10. 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.

  11. Really love this but feels it only makes 4 decent portions and a small lunch one. Maybe I’m greedy?

  12. 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

  13. 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!

  14. 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?

  15. 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?

    1. 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.

    2. 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.

  16. 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!

    1. 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!

  17. 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!

  18. 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.

  19. My family including my toddler loves this recipe!
    Do you have a recommendation on how to make this a freezer meal? Thank you!

    1. 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!

  20. 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?

  21. 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.

    1. 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!

  22. 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!

  23. 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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

  28. 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!

  29. 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!

  30. 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!!

  31. Simply outstanding! Used the slow cooker on low for seven hours and cut up chicken fillets. Just wow!