Slow Cooker Thai Peanut Chicken

This Slow Cooker Thai Peanut Chicken is coated in the most incredible peanut sauce. Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch! 

Thai Peanut Chicken on bed of rice with fork

Easy Thai Peanut Chicken Recipe

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.

This is the easiest Thai peanut chicken recipe, and there’s no breading, browning, baking, or frying involved. Simply mix up the sauce that’s full of complimentary 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.

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 peanut butter 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 Thai peanut sauce by the spoonful. So good! 

Thai Peanut Chicken with rice garnished with green onions and peanuts

How to Make Thai Peanut Chicken in a Slow Cooker

This slow cooker chicken and easy peanut sauce requires minimal prep work, so it’s impossible to mess up! To make this dish, first add the diced chicken, cornstarch, salt, and pepper to a large bag. Seal and toss to coat chicken evenly before adding to the slow cooker. 

In a bowl, add the peanut sauce ingredients (coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne). Whisk to combine, then pour mixture over the chicken.

Cook the Thai peanut chicken covered on high for about 2 hours or on low for about 4 hours. When ready to eat, spoon extra peanut sauce over the chicken and garnish with peanuts, cilantro, and green onions.

Tips for the Best Thai Peanut Chicken

I haven’t made this recipe without a slow cooker so I 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 below that you can try until you can make this with a slow cooker.

If your peanut butter is resistant to smoothing out when whisking it into the peanut sauce, heat it in the microwave for 30-second bursts until it’s smooth. Just be careful not to cook it too much — you just want to warm it a little bit to make it easier to stir. 

No matter if you cook this peanut chicken on a high or low setting, you’ll want to begin checking its doneness 45 minutes to an hour before it’s supposed to be finished. Slow cookers can vary, so yours may cook the chicken slightly faster or slower than mine did.

If you have a meat thermometer, check to see if the chicken is 165 degrees. Once it reaches that point, it’s ready to eat! 

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!!

More Savory Peanut Recipes: 

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken

This Slow Cooker Thai Peanut Chicken is coated in the most incredible peanut sauce. Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch! 

Yield: 6 servings
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes


  • 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


  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 725Total Fat: 42gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 129mgSodium: 868mgCarbohydrates: 31gFiber: 3gSugar: 14gProtein: 59g

Even More Slow Cooker Chicken Recipes: 

Slow Cooker Orange Chicken — The easiest orange chicken ever because your slow cooker does all the work! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that’s irresistible!

Slow Cooker Orange Chicken - The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that's irresistible!!

Slow Cooker Hawaiian Chicken with Pineapple — This recipe incorporates pineapple three ways, along with juicy, moist, and tender chicken! 

Pressure Cooker Chicken Tikka Masala — Make this Indian favorite at home in 30 minutes in your pressure cooker, or make it in your slow cooker!

123 comments on “Slow Cooker Thai Peanut Chicken”

  1. Delicious & easy. Everyone in my family loves it!

    Rating: 5
  2. I’m currently making this, I didn’t have enough honey, had 1/8 cup so I added some sweet Thai chili to top it off at 1/4 cup.. do you think this will ruins the recipe?

  3. This has quickly become our favorite meal! Would the recipe fair alright if thrown into the freezer before cooking so we can have it ready to go when the craving hits?

    • That’s a good question I’m not sure how to answer it since I’ve never done that. I guess the only way to know would be to give it a try and see what happens. I’m glad you love this recipe!

  4. Husband is allergic to coconut. Is thee anything I can substitute for that? Love your recipes.

    • That’s a tricky one in this recipe because the coconut much gives it such authentic flavored. In that case I would probably just use whole milk, noting that while the texture will be similar, the flavor will not. You may even want to bump it up to be half whole milk, half cream, since coconut milk is so thick and luxurious.

  5. Did you cut the chicken up?

  6. Made this recipe yesterday and it was awesome! Husband loved it and bragged to the guys at work. Now they want the recipe too! I did substitute powdered peanut butter for the full fat peanut butter and used low fat coconut milk to cut down on the calories. Use 1 cup PB2 mixed with 1/2 cup water to reconstitute. We didn’t miss the fat at all! Cooked 4 hours on low in the Crock Pot and chicken was nice and tender and juicy. I did add the cornstarch at the end so sauce wouldn’t be too thick as I have heard happen to others. Will definitely be making this again!!

    Rating: 5
  7. Hi — I wondered if it’s possible to substitute peanut butter powder such as PB2 for the peanut butter?

  8. Hi Averie … this is the 2nd slow cooker recipe I tried … the 1st was the Sausage Stuffing … which was AMAZINGLY DELICIOUS!!!! The Thai Peanut Chicken was also a hit with the family …. just LOVED IT!!!! Thank you so much for sharing your recipes

  9. This recipe was really good. Next time we will spice it up some for our personal tastes. I own 11, yes eleven, Crock Pots. I detest recipes that claim to be slow cooker recipes yet require cooking some ingredients in another pot or pan. The goal is to dirty the fewest dishes possible and to not have to babysit something on the stove.
    I used a large Gladware to coat the chicken, then dumped the chicken into my Crock Pot and used the same Gladware to make the sauce. Since the sauce would be cooked, no fears about reusing a container that had raw chicken. Dirtied 1 Gladware, 1 Crock Pot, and 2 spoons making this dish.

    • I love your comment!! “I detest recipes that claim to be slow cooker recipes yet require cooking some ingredients in another pot or pan. The goal is to dirty the fewest dishes possible and to not have to babysit something on the stove.” I AM THE SAME!!!

      I love your approach and you could open your own storefront with all those CP’s :)

  10. Averie, I’ve made this to a T and it turned out amazing! Sauce was a little thick, but that’s cause I think I cooked it a bit long. Would like to add some cauliflower to hide some extra veg nutrition. Any thoughts on when i should add it? At the start, middle or like 30 minutes before serving? Thanks for the delish recipe!

    • Thanks for trying the recipe and I’m glad it came out great for you. It depends on whether you’re cooking it on low or high (2 vs 4 hours) but I would aim for about halfway through, maybe a tad closer to the finish, like 2/3 of the way through just because I like my cauliflower to have some texture and not be mushy. Also depends on the size of the pieces, too, as well as your personal preference. LMK how it goes!

  11. Is the sesame oil the light oil or the darker toasted sesame oil?

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


    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 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

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

  16. 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!

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

  18. 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.

  19. 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!!!

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

  21. 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.

  22. 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!!!

  23. 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. 

  24. 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.

  25. 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!!

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