Name: Slow Cooker Thai Peanut Chicken
Prep time: 10 min
Cook time: PT-488375H54M50S
Total time: PT-488375H54M50S
Cuisine: Thai-Inspired
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 tablespoons rice vinegar or lime juice; 1 tablespoon sesame oil (optional); 1 tablespoon freshly grated ginger; 3 garlic cloves, minced; 1–2 teaspoons red chili flakes or Sriracha (to taste); 1 cup canned coconut milk (optional for creaminess); ½ cup water or chicken broth

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This Slow Cooker Thai Peanut Chicken is my go-to when I want a meal that’s bold, comforting, and practically cooks itself. The flavors take me back to a night market in Thailand—rich peanut sauce, tender chicken, and just the right kick of spice. I love how the slow cooker brings it all together with minimal effort, making it perfect for busy evenings or laid-back weekends.

Why You’ll Love This Recipe

I reach for this recipe whenever I want something warm and satisfying without hovering over the stove. Here’s why it works so well in my kitchen:

I don’t have to babysit the stove—just dump everything in and walk away
The creamy peanut sauce brings bold, Thai-inspired flavor
It’s kid-friendly, but I can spice it up for myself easily
I can serve it with rice, noodles, or veggies—whatever I have on hand
It’s ideal for batch cooking or meal prepping for the week

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tablespoons rice vinegar or lime juice
1 tablespoon sesame oil (optional but adds flavor)
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1–2 teaspoons red chili flakes or Sriracha (adjust to taste)
1 cup canned coconut milk (optional for extra creaminess)
½ cup water or chicken broth

Directions

Make the Sauce
I whisk together the peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, garlic, ginger, chili flakes, water or broth, and coconut milk (if I’m using it) until smooth.
Add Chicken
I place the chicken in the bottom of my slow cooker and pour the sauce on top, making sure everything is coated well.
Cook
I set it on low for 5–6 hours or high for 2.5–3.5 hours. The chicken should be fork-tender and easy to shred.
Shred & Stir
Using two forks, I shred the chicken right in the slow cooker, then stir it all together so the meat is fully coated in the rich sauce.

Servings and timing

This recipe makes 4–6 servings. It takes just 10 minutes to prep and needs about 5–6 hours on low or 2.5–3.5 hours on high to cook.

Variations

I like swapping the protein—sometimes I use tofu. If I’m craving more veggies, I toss in bell peppers or snap peas during the last hour of cooking. To make it more indulgent, I serve it over coconut rice. If I’m low on coconut milk, I just leave it out—the dish is still delicious.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a saucepan over medium-low heat or microwave it in short intervals, stirring occasionally. If the sauce thickens too much in the fridge, I add a splash of broth or water when reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve made it both ways. Thighs stay juicier, but breasts work fine if I prefer leaner meat.

Can I freeze this Thai peanut chicken?

Absolutely. I let it cool completely, then freeze in portions. It reheats well on the stovetop or in the microwave.

What should I serve with this dish?

I like serving it over jasmine rice, rice noodles, or steamed vegetables. A squeeze of lime and a sprinkle of crushed peanuts on top adds great texture.

Is this dish spicy?

It can be! I control the heat by adjusting the amount of chili flakes or Sriracha. I usually start with less and add more later if I want more kick.

Can I make this without coconut milk?

Yes. The coconut milk adds richness, but the dish still turns out delicious without it. I just increase the broth slightly to keep the sauce smooth.

Conclusion

This Slow Cooker Thai Peanut Chicken hits the sweet spot for me—minimal effort, maximum flavor. Whether I’m cooking for the family or meal prepping for myself, it’s always a win. The rich, creamy peanut sauce and tender chicken make every bite comforting, flavorful, and satisfying. It’s a regular in my weeknight rotation, and I bet it’ll find a spot in yours too.