Slow Cooker Thai Peanut Chicken — Juicy 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!
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Easiest 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.
This is the easiest Thai peanut chicken recipe, and there’s no breading, browning, baking, or frying involved.
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!
Ingredients for Slow Cooker Thai Peanut Chicken
It might look like this Thai peanut butter chicken has a long ingredients list, but many of them are spices! Gather the following ingredients to make the peanut sauce chicken:
- Olive oil
- Chicken breasts
- Cornstarch
- Coconut milk
- Cream peanut butter
- Soy sauce
- Honey
- Rice wine vinegar
- Lime juice
- Sesame oil
- Spices (ground ginger, garlic powder, cayenne, salt, pepper)
- Optional garnishes (salted peanuts, fresh cilantro, green onions)
How to Make Thai Peanut Chicken in a Slow Cooker
This slow cooker Thai peanut sauce chicken requires minimal prep work, so it’s impossible to mess up! 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!
- 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.
Crockpot Thai Chicken FAQs
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 the recipe card that you can try until you can make this with a slow cooker.
You’ll need to use a 3- to 6-quart slow cooker.
Yes! You’re welcome to use lite or low-fat coconut milk, so long as it’s canned.
You must used canned coconut milk to make this recipe. Do NOT use coconut milk from a carton.
No, if you omit the cornstarch, the peanut chicken sauce will be far too runny and will never thicken.
Tips for the Best Thai Peanut Chicken
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!
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Slow Cooker Thai Peanut Chicken
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ⅓ cup cornstarch
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- one 14-ounce can coconut milk, lite okay
- ¾ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- ½ to 1 teaspoon ground ginger, or to taste
- ½ teaspoon garlic powder or 2 garlic cloves, finely minced
- pinch cayenne pepper, optional and to taste
- ⅓ cup lightly salted peanuts, finely chopped for garnishing
- ¼ cup fresh cilantro leaves, stems discarded, optional for garnishing
- 2 tablespoons green onions sliced thin, optional for garnishing
Instructions
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- 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.
- 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.
- 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.
- 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).
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Crunchy Peanut Salad with Chicken — Crispy fried chicken with crunchy cabbage, carrots, peanuts, cilantro and the EASIEST and BEST homemade peanut sauce that coats every bite!! A salad that you’ll CRAVE over and over!!
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Thai Peanut Chicken Salad – Eat the Rainbow with this easy, healthy salad that’s ready in 20 minutes! Juicy chicken and crisp vegetables are tossed in the best peanut sauce!
Love this Slow Cooker Thai Peanut Chicken, this recipe seems super delicious . Will love to try this amazing one . Thanks for sharing this recipe with us . Definitely gonna try this one.
Love this Slow Cooker Thai Peanut Chicken recipe ,its likely seems like butter chicken recipe and I love this one . Thanks for sharing this one.
We love this recipe!! It is so easy and delicious. We have not had an issue with the sauce being too thick as mentioned in some other reviews, but I don’t shake the chicken in cornstarch (mostly because I forgot to the first time I made it lol) and instead I add 2T of cornstarch made into a slurry for the last hour of cooking. We also add chili garlic sauce to make it spicy. It turns out perfect every time!!
We love this recipe!! It is so easy and delicious. We have not had an issue with the sauce being too thick as mentioned in some other reviews, but I don’t shake the chicken in cornstarch (mostly because I forgot to the first time I made it lol) and instead I add 2T of cornstarch made into a slurry for the last hour of cooking. We also add chili garlic sauce to make it spicy. It turns out perfect every time!!
Thanks for the 5 star review and I am glad to hear that you love the recipe and that it turns out perfect every time!
great
Overall the flavor was good but was much too thick and too peanut buttery. If I make again, I’ll use less PB and corn starch.
Overall the flavor was good but was much too thick and too peanut buttery. If I make again, I’ll use less PB and corn starch.
Just made this and am checking it 45 mins before end of cooking time and the sauce has thickened to a paste :-(. Not sure what went wrong since I followed the recipe to the letter…
I really love your recipes! I make a lot of them on a regular basis. I also love the addition of the dashboard at the top of your site to show related recipes. Please keep them coming. If I listed everything I’ve made from your collection it would take up a huge chunk of space. Thank you so much!
Thanks for your support!
Will it alter the taste too much if I don’t use sesame oil?
If you don’t have it, you don’t have it. You’ll just have to make do without it and I think the taste will be fine, although not exactly quite like what mine taste like.
I bought the wrong vinegar , would I still be able to use rice vinegar instead of rice wine vinegar?
Same thing :) you are totally fine.
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.
We sautee snap peas in sesame oil and minced garlic. This is our fav with this dish
Excellent!
I made it in accordance with the recipe and it was excellent. I will make it for company next time.
I’m glad it turned out excellently the way that you made it!
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!
Glad you will make it again and yes this is a very peanut buttery peanut chicken recipe but you can always reduce it as you said.
Delicious & easy. Everyone in my family loves it!
Thanks for the 5 star review and glad it was delish, easy, and everyone loved it!
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?
I think it will be fine.