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

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

Instructions

  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:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 725 Total Fat: 42g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 129mg Sodium: 868mg Carbohydrates: 31g Fiber: 3g Sugar: 14g Protein: 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!

114 comments on “Slow Cooker Thai Peanut Chicken”

  1. Made this last night and while we really liked it and agreed I’ll be making it again next weekend, we also agreed it was ALL peanut butter. I’ll be reducing the PB to 1/2 cup and reducing the corn starch to 1/4 cup as it was too thick. I was hoping to enjoy more of the vinegar flavor, as well as the canned coconut milk, but all we could taste was the PB. Otherwise, we enjoyed this very much and are looking forward to the next time I make it!

    Rating: 4
  2. I made it in accordance with the recipe and it was excellent. I will make it for company next time.

  3. Any recommendations for adding more vegetables to the mix? Bell peppers, green beans etc… Thanks

    • I would just steam some veggies on the side or do a quick sautee in a pan for a few minutes right before you’re ready to serve this. With the chicken in the slow cooker, I feel they could get overcooked or soggy in a hurry.

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