Get ready to fall in love with the ultimate comfort food: Thai Peanut Chicken (Slow Cooker Recipe)! This irresistible dish brings together the rich, nutty flavor of peanut butter, the subtle heat of chili, and a splash of coconut creaminess, all wrapped around meltingly tender chicken. With minimal prep and a hands-off cooking process, it’s a truly convenient dinner that comes out tasting like you spent all day in the kitchen. Whether you serve it over fluffy rice, with noodles, or in crisp lettuce wraps, this meal is a flavor-packed crowd-pleaser you’ll want to make again and again.

Thai Peanut Chicken (Slow Cooker Recipe) Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of everyday ingredients to create this stunning dish, but each one plays a starring role. These staples come together and transform into a sauce that’s both savory and deeply satisfying, infusing the chicken with layers of flavor and the perfect amount of creaminess.

Boneless, skinless chicken thighs or breasts: Thighs offer extra juiciness, while breasts keep things lighter and protein-forward.
Natural creamy peanut butter: The soul of Thai Peanut Chicken (Slow Cooker Recipe), peanut butter gives the sauce its lush, velvety texture and signature flavor.
Low-sodium soy sauce: This adds savory depth and balances the richness with a subtle saltiness.
Honey or brown sugar: A touch of sweetness to round out the savory, salty, and spicy notes.
Rice vinegar or lime juice: Bright acidity keeps the sauce lively and lifts the flavors.
Sesame oil (optional): An optional drizzle for a hint of toasty depth – totally worth it if you have some!
Fresh ginger, grated: Adds a warm, zesty background that makes the whole dish sing.
Garlic, minced: For an unmistakable, aromatic punch every Thai-inspired dish deserves.
Red chili flakes or Sriracha: Dial up the heat to suit your mood; a little spice brings all the flavors together.
Canned coconut milk (optional): For those who love their sauce extra silky and indulgent, coconut milk is a game changer.
Water or chicken broth: Just enough liquid to ensure the sauce gets perfectly creamy and doesn’t dry out during slow cooking.

How to Make

Step 1: Mix the Sauce

Start by grabbing a medium bowl and whisking together the peanut butter, soy sauce, honey or brown sugar, vinegar or lime juice, sesame oil, ginger, garlic, your chosen chili kick, water or broth, and coconut milk if you prefer it extra creamy. The sauce should be smooth and pourable, with an aroma so tantalizing you’ll be tempted to taste it right then and there!

Step 2: Add Chicken to the Slow Cooker

Place your chicken thighs or breasts snugly in the bottom of your slow cooker. Don’t worry if they overlap a bit; as they cook, they’ll become wonderfully tender and easy to shred.

Step 3: Coat with Sauce

Pour your luscious peanut sauce right over the chicken, making sure every piece is well-coated. Give it a gentle stir or flip the chicken once or twice to ensure all sides are bathed in that magical mixture.

Step 4: Let the Slow Cooker Work Its Magic

Lid on, and let your slow cooker do the heavy lifting! Cook on low for 5 to 6 hours, or on high for about 2.5 to 3.5 hours. The chicken will become wonderfully tender, soaking up all those bold flavors while you go about your day.

Step 5: Shred and Mix

When time’s up, use two forks to shred the chicken right in the slow cooker. The meat should fall apart effortlessly, mixing into the sauce so every bite is juicy and rich. Stir everything together until it’s deliciously uniform.

Step 6: Serve and Enjoy!

Now comes the best part—garnish and serve your Thai Peanut Chicken (Slow Cooker Recipe) piping hot over your favorite base. Trust me, the aroma alone will bring everyone to the table in record time!

How to Serve

Garnishes

Fresh garnishes bring an irresistible pop to your Thai Peanut Chicken (Slow Cooker Recipe). Scatter on chopped roasted peanuts for crunch, sliced green onions for bite, fragrant cilantro for color, or a sprinkle of sesame seeds for a nutty finish. Each one makes every serving look and taste special!

Side Dishes

For a complete meal, I love serving this over fluffy jasmine rice, but it’s equally fabulous with rice noodles, brown rice, or a tangle of zucchini noodles for a lighter spin. Add a crisp cucumber salad or steamed veggies for extra freshness alongside that creamy, hearty main.

Creative Ways to Present

Switch things up by stuffing the shredded Thai Peanut Chicken (Slow Cooker Recipe) into lettuce wraps for a bright, handheld appetizer, or try piling it onto a grain bowl with pickled veggies and crunchy peanuts. Leftovers make excellent wraps, sandwiches, or even a unique pizza topping if you’re feeling adventurous!

Make Ahead and Storage

Storing Leftovers

Leftover Thai Peanut Chicken (Slow Cooker Recipe) keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to lock in all that saucy goodness, and you’ll have an easy, flavor-packed lunch or dinner ready to go.

Freezing

This recipe is a meal prep dream! Place cooled leftovers into freezer-safe bags or containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge—the flavors only get richer as they mingle.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if needed. Stir well and heat until piping hot; the chicken will stay just as tender and flavorful as the first time.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both work well in Thai Peanut Chicken (Slow Cooker Recipe), though thighs tend to be juicier and more forgiving if you accidentally cook them a bit too long. If you prefer leaner meat, chicken breasts are a great choice—just keep an eye on the cook time so they don’t dry out.

Is this dish very spicy?

That’s totally up to you! You control the heat level by adjusting the amount of red chili flakes or Sriracha. Start with a little and add more as desired—this way, it’s easy to customize for everyone’s tastes.

Do I have to use coconut milk?

Nope! Coconut milk adds extra creaminess and a subtle sweetness, but if you’d rather skip it (or don’t have it on hand), the Thai Peanut Chicken (Slow Cooker Recipe) is still delicious without. Just use water or chicken broth instead.

Can I make this in advance?

Definitely. You can prepare the sauce and add everything to the slow cooker insert the night before, then store it (covered) in the fridge. In the morning, simply pop it into the slow cooker and cook as directed. Leftovers also reheat beautifully.

Can I double the recipe?

Yes! Double all the ingredients and make sure your slow cooker is large enough to handle the extra volume. You may need to extend the cook time just slightly, but it’s a great way to feed a crowd or stock your freezer.

Final Thoughts

If you love bold flavors, effortless cooking, and dishes that bring friends and family to the table, you owe it to yourself to try Thai Peanut Chicken (Slow Cooker Recipe). It’s the kind of meal that makes any night feel special, and I promise—it’ll be a new favorite in your dinner rotation!