Slow Cooker Thai Peanut Chicken

I love peanut sauce. It makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors.

After hearing from fans on Facebook about what kind of recipes you want to see, slow cooker recipes were the clear favorite and I’m trying to up my slow cooker game. Make sure you’re following me on Facebook and chime in.

Slow Cooker Thai Peanut Chicken - The easiest peanut chicken ever and your slow cooker does all the work!! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!!

It’s the easiest peanut chicken and there’s no breading, browning, baking, or frying involved.

Simply mix up the sauce that’s full of complementary flavors including coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, and garlic. Pour the sauce over bite-sized chicken pieces and let your slow cooker do the work.

MY OTHER RECIPES

Slow Cooker Thai Peanut Chicken - The easiest peanut chicken ever and your slow cooker does all the work!! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!!

Topped with crunchy peanuts, cilantro, and green onions alongside a bed of rice (or use noodles), it’s an easy, weeknight recipe that everyone will love.

There’s plenty of cooking sauce leftover in the bottom of the slow cooker which I spoon generously over the chicken, rice, and any veggies I may have steamed. But I’ve also been know to just eat peanut sauce by the spoonful. So good.

Slow Cooker Thai Peanut Chicken - The easiest peanut chicken ever and your slow cooker does all the work!! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!!

Please note I haven’t made this recipe without a slow cooker so can’t give specifics about how to tweak it if you don’t have a slow cooker. I have other peanut chicken and peanut sauce-based recipes listed in the Related Recipes below that you can try until you can make this with a slow cooker.

Slow Cooker Thai Peanut Chicken

Peanut sauces makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors. It’s the easiest peanut chicken and there’s no breading, browning, baking, or frying involved. Simply mix up the sauce that’s full of complementary flavors and pour it over bite-sized chicken pieces and let your slow cooker do the work. Topped with crunchy peanuts, cilantro, and green onions alongside a bed of rice (or use noodles), it’s an easy, weeknight recipe that everyone will love. There’s plenty of cooking sauce leftover in the bottom of the slow cooker which I spoon generously over the chicken, rice, and any veggies I may have steamed.

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • one 14-ounce can coconut milk (lite okay)
  • 3/4 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon ground ginger, or to taste
  • 1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
  • pinch cayenne pepper, optional and to taste
  • 1/3 cup lightly salted peanuts, finely chopped for garnishing
  • 1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
  • 2 tablespoons green onions sliced thin, optional for garnishing

Directions:

  1. Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
  2. Drizzle olive oil over bottom of the liner or slow cooker.
  3. To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
  4. To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
  5. Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
  6. Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
  7. Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Only Eats

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83 comments on “Slow Cooker Thai Peanut Chicken”

  1. I have never commented before but appreciated the ones left and used them. I quadrupled the recipe. Half thighs/half breasts. I quadrupled all the ingredients, but I messed up on the sesame oil and quadrupled 1 Tablespoon instead of Teaspoon. (it was fine) I used tamari instead of soy sauce to make it gluten free for my celiac friend. I used jumbo fresh garlic (quadrupled the 2 cloves) and minced fresh ginger. For the 8 lbs of chicken I used 3-4 Tablespoons of it. I DID NOT quadruple the cornstarch. I only used 1/3 cup for all 8 lbs. I shook half my chicken in the bag with it. I zested some lime. Could have used more, but I ran out of time. It was fantastic!! People raved! I saved all the leftover sauce and will saute chicken tonight and use the leftover sauce for my family. Thanks Averie and all who commented. This is a keeper!!

  2. Forgot to mention, I minced 1 grocery store “bunch”of cilantro and 2 big “bunches” of scallions and put it on top at the end People loved the little crunch. Next time I will stir more in and garnish on top. I made this 5 hours before serving and left it on my counter and garnished it right before serving. I also mixed all the sauce ingrecients the night before and left it in my fridge except the coconut room to save space. I just poured it over my hot brown rice pasta and it soaked it in for hours.

  3. I fully intended to cook this in the slow cooker, but got started too late, so threw it in a 9×13 pan, uncovered in a 325 oven for an hour and it was delicious.  My kids thought the sauce was a bit too think, so maybe I had too much cornstarch on the chicken, or should have cooked it covered for at least the first 30 minutes, but overall it was super easy and tasty. 

  4. I made this for dinner last night and it was AMAZING!!! All 3 of my picky eaters (2, 3 and 38) ALL asked for seconds and all but licked their plates clean!!!! We will be having this again soon!!!

  5. Is it possible to cook the rice with the chicken? Or should I be cooking it on the stove separately?

    • I know you can cook rice in a slow cooker (I never have) but when I’ve googled it it’s always cooked separately, like you’d cook rice in a rice cooker but just using a slow cooker instead. I fear that the rice, along with the sauce, and it could all turn very goopy and mushy. Just my hunch but I can’t say for sure.

  6. Thanks, think I’ll stick to your recipe before I try anything new!

  7. Hi, can’t wait to try this for dinner tomorrow. My husband did the grocery shopping today and got unsweetened coconut milk….is that ok?  I’ve cooked with coconut milk before but I don’t remember if it was sweetened or unsweetened.  Thanks?

    • You want coconut milk in a can. Not what they sell in the refrigerated case or even on the shelf in boxes. Coconut milk in a can is very high in fat, and it only comes one way – there is no choice as far as I know of unsweetened or sweetened. If it’s not coconut milk in a can, it’s not the right product.

    • Thank you so much!  It’s in a can so we’re going for it.  Also, as a mom of 2 boy’s (albeit 19 and 15). I am very impressed by your quick responses to questions!! Thank you!!!

  8. I would like to make this while at work, but it would cook too quickly. Would you suggest using whole thawed boneless skinlesss chicken breasts or frozen whole boneless skinless? I would just put it on low for 8 hours.

    • I am not sure…this sauce is on the thick side and I worry that after 8 hours it will get really thick. If you try the recipe, omit the cornstarch totally if you’re going to cook that long. I do think that whole chicken breasts would be the way to go so it doesnt get as dried out – then again I wonder if they will cook through fully. LMK how things go if you decide to try it.

  9. I can see the list of ingredients but the recipe will not come up. Can you please send me the recipe?

  10. I made this last night and it was everything I was hoping for and more. I followed the recipe as written and ended up cooking it on low for 4 hours. It was perfect. The sauce thickened up to just the right consistency and tasted better than anything I’ve ever had from a restaurant. I’m already looking forward to making this again. Thank you for such a great recipe!

  11. would this be good as a cold pasta salad?

  12. I tried this last night, followed the recipe to a T – it was very tasty, but the sauce was too thick. Next time I think i’ll either add less cornstarch or try to thin it out in the end

  13. THIS PEANUT CHICKEN IS AWESOME.

    I made this last night for supper and I wanted to comment and say how fantastic it is!!! The only variation that I made is that I didn’t use cornstarch at all. I would have, but I only had a frozen ball of chicken thighs and needed to put supper in right away. I just poured the olive oil in the bottom of my slow cooker, put in my frozen chicken and poured the sauce over top. Cooked for 4 hours on high and it was perfect. My husband wanted to eat as soon as he walked in the door and smelled the chicken cooking. The taste did not disappoint! I will definitely make it again and again. I make peanut chicken all the time and this will be my new go-to!

  14. I made the sauce, added cooked chicken, and served on spaghetti noodles. Fast. Delight. Whole family liked it.

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