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. If you love these flavors but don’t have a slow cooker, try my Sheet Pan Peanut Chicken and Vegetables and Baked Thai Peanut Chicken instead!
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!
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
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Table of contents
About this Recipe
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!
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.
Can This Be Made Ahead?
Yes! You can cut up the chicken and add the ingredients into a large ziplock bag/bowl the night before if you’d like then you can just put it in the slow cooker in the morning.
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.
Serving 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 or Pad Thai.
- 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.
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.
Alternative Cooking Methods
- Stovetop: 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: 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.
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 Recipes
More Delicious Thai Peanut Chicken Recipes
Photos used in previous versions of this post.
Can I use honey peanut butter and boneless skinless thighs? Omit the honey?
Thanks
Hi Julie, yes you can use honey peanut butter, but you’ll want to either cut the honey measurement in half, or omit it all together. Thighs will work as well, and will create a richer and deeper flavor. Let me know how it turns out!
Question – when made in the instant pot (I’m new to my instant pot 🙂 does the chicken fall apart like it did when I made in my slow cooker? Thanks!
Yes it will, but make sure not to cook over the 10 minute mark as directed. Since this recipe uses chicken breasts, you don’t want to make them tough by overcooking.
So tasty and pretty easy to put together. Only had boneless, skinless chicken breasts (2) so went with that. Did not cube, seared a little, then sautéed 1/2 chopped large sweet onion. Deglazed and poured all that on top of the chicken, then the peanut sauce (which I about doubled, but only used half). Admit that I spiced it up pretty good with garlic chili sauce and crushed reds. Slow cooked then went at the breasts with my nifty
Sounds amazing Susan and thanks for the informative review and five stars!
Wondering if this would be good with potatoes? Or noodles?
Thanks
Hmm…My preference would be noodles. What did you decide to go with Shannon and how did your chicken turn out? Enjoy!
Prep time is NOT 10 minutes.
Cook time is NOT 4 hours.
Mincing garlic and ginger alone with prep is already close to 5 to 10 minutes. Took me much longer. Stirring to combine took at least 2. Gathering each item for the base and measuring took 5 alone. I still have to cut up the chicken. Not 10 minutes!
Cook 4 to 5 hours then an additional 20 minutes. That’s not 4 hours!
Get your facts straight. Nothing more enraging than someone who provides recipes like this and can’t or won’t validate their content fully.
Love today’s age of half assing content. I don’t want nor care if this published, this is feedback for you.
I’m super appreciative of any and all feedback, positive or negative. I do hope you come to the comments section of this recipe, since you won’t get a notification to see my response. You are absolutely correct, the cook time, including thickening the sauce at the end, is 4 hours 20 minutes at the least. I went ahead and fixed that in the recipe card to avoid any future confusion. Time spent grabbing everything from the kitchen isn’t part of the prep time. When it comes to prep time, that’s based on how long it takes, once you have everything in front of you.
It’s a good base recipe. We thought we’d like more sweetness and heat. Added onion, red pepper and cut snap peas.
Yummy! Added some chili oil and red curry paste, plus a little extra peanut butter per reviews. Also added various colored chopped bell peppers and snap peas. Served over brown rice noodles. Garnished with cilantro and sriracha. Husband requested water chestnuts be added next time. Great recipe!
Desiree, you certainly know your way around the kitchen! Great job and thanks for the five star review.
Plan to make this this weekend. I’m planning to use chicken thighs, how much chicken do you recommend weight wise?
To substitute for three chicken breasts, you’ll need about 3/4 to one pound of bone-in chicken thighs or 1/2 pound of boneless chicken thighs per person. Please let us know how your recipe turned out!
What is the serving size?
Our nutrition values are created by a nutrition calculator. Feel free to use your own nutrition calculators with the recipe ingredients. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.
I Can’t Wait to make this but I wanted to know if I could use crunchy peanut butter instead of creamy. Thank you kindly. Stephanie
Yes you can Stephanie. Let us know how your Thai Peanut Chicken turns out 🙂
Hi there! I’m making this as a freezer meal before I go back to work. Do I just prep everything and put it in a freezer bag? Anything else I should know? Thank you!
You know this already I’m sure…air tight freezer bag for the win! Thanks for asking.
Loved this so much! (And so did my husband and my teenager, which is a feat!) The recipe would be great as-is, but I threw in some chili-garlic sauce and a splash of fish sauce. Highly recommend either way! Will definitely make this regularly from now on.
My husband is allergic to coconut. Could heavy cream be substituted?
I haven’t tested this recipe using heavy cream; however, I know heavy cream is a reliable substitute for coconut milk. Did you try the recipe? How did it turn out?
Delicious! I used 2 chicken breasts because that’s what I had and the sauce ratio was fine. I seared the chicken before putting in crock pot. Then I sautéed the garlic and ginger in the pan used for the chicken and added 2 TBS water to deglaze the pan and poured it all in the crock pot. My sauce was pretty thick so I skipped the cornstarch step. Served over noodles with snap peas. Thanks!
Loved your feedback Jillian and thanks for the 5 star review.
I’ve made this a few times now and it’s always a winner. Such an easy weeknight dinner option. Thanks for sharing the recipe!
You’re welcome! Thank you for the 5 stars Liane.
I’ve made this several times and it’s always a hit! I did have a question; any recommendations as to what to substitute for the peanut butter? I’d like to make it for a work event, but we’re peanut-free this year. Cashew butter maybe?
Cashews are a great substitute. Cashew has almost a “sweet” taste to it rather than the salty peanut taste so the flavors will be a bit different.
Let us know how it turns out and thank you Sharon for the 5 star review.
Amazing, I made this for my family and they all wanted the recipe!
I love hearing comments like yours! Thank you Rachael, and thank you for the 5 star review 🙂