There’s something about rich, savory peanut sauce coating tender chicken that makes this slow cooker Thai peanut chicken the kind of dinner everyone asks for again. The coconut milk adds silky depth, while fresh ginger and garlic bring authentic Thai flavor without any complicated prep work. This recipe delivers restaurant-quality results with barely any hands-on time, making it ideal for busy weeknights when you want something impressive but effortless. Just a few pantry staples and your slow cooker do all the heavy lifting while you go about your day.
Perfect for families who love bold flavors, this dish comes together in about 10 minutes of prep before the slow cooker takes over. Whether you’re feeding picky eaters or adventurous food lovers, the customizable spice level and familiar peanut butter base make it a crowd-pleaser that works for any night of the week.
Why You’ll Love This Slow Cooker Thai Peanut Chicken
This dinner practically cooks itself while delivering incredibly complex flavor. The slow cooker method lets the chicken absorb every bit of that creamy, slightly sweet, perfectly spiced peanut sauce, creating fork-tender results you can’t rush on the stovetop.
It’s versatile enough for meal prep enthusiasts and entertaining alike. The sauce thickens beautifully as it cools, making leftovers even better the next day. You can serve it over rice, noodles, or even cauliflower rice for a lighter option.
Budget-conscious cooks will appreciate how affordable ingredients like peanut butter and coconut milk create such an impressive dish. Chicken thighs work just as well as breasts, and both options stay moist and flavorful through the long cooking time.
The hands-off cooking means you can prep this before work and come home to dinner ready to serve. No standing over a hot stove stirring sauces or watching the clock. For families juggling schedules, that’s a real solution.
Ingredients for Slow Cooker Thai Peanut Chicken
I always reach for full-fat coconut milk in this recipe because it creates the richest, most velvety sauce. Light versions work if you prefer, but you’ll sacrifice some of that luxurious texture that makes this dish so satisfying. Fresh ginger is worth seeking out since it brings a brightness that ground ginger can’t quite match, though the ground version will work in a pinch.
The Protein:
- 1.5–2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces or left whole to shred later
The Thai Peanut Sauce:
- 1 can (14 oz) full-fat coconut milk
- 3/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust for spice level)
Thickener (Optional):
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Garnish:
- Chopped peanuts
- Fresh cilantro, chopped
- Sliced green onions
Ingredient Notes:
The choice between chicken breasts and thighs comes down to preference. I find thighs stay moister during the long cook time and add more flavor, but breasts work beautifully if that’s what you have on hand. Both options should be trimmed of any excess fat before cooking.
For the peanut butter, stick with creamy rather than natural varieties. Natural peanut butter can separate in the slow cooker and create an oily texture. Regular creamy peanut butter emulsifies better with the coconut milk and creates that signature smooth sauce. Choose a brand you enjoy eating straight since the flavor really comes through.
Rice wine vinegar adds a subtle sweetness that regular white vinegar lacks. If you need to substitute, apple cider vinegar works better than distilled white vinegar. The lime juice at the end brightens everything up, so don’t skip it even though it seems like a small amount.
How to Make Slow Cooker Thai Peanut Chicken
The key here is whisking that sauce until it’s completely smooth before it hits the slow cooker. Any clumps of peanut butter will stay clumpy, so take an extra minute to really work them out. I find a good whisk and a little elbow grease makes all the difference in getting that restaurant-quality consistency.
- Prepare the sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, minced ginger, minced garlic, and red pepper flakes. Keep whisking until the mixture is mostly smooth with no visible streaks of peanut butter. If the peanut butter is cold and difficult to incorporate, microwave it for 20 seconds first to soften it up, then whisk into the other ingredients. This creates a cohesive sauce that will coat the chicken evenly.
- Assemble in the slow cooker: Place the chicken pieces (either cubed or left whole) into your slow cooker in an even layer. Pour the prepared peanut sauce over the top, then use a spoon or spatula to stir everything together, making sure every piece of chicken is completely coated. The chicken doesn’t need to be submerged, but it should be well-covered with sauce.
- Slow cook to perfection: Cover the slow cooker with its lid and set it to LOW for 4–6 hours or HIGH for 2.5–3 hours. The chicken is done when it reaches an internal temperature of 165°F and, if left whole, pulls apart easily with a fork. Avoid lifting the lid during cooking since this releases heat and extends the cooking time.
- Shred and thicken if needed: If you cooked whole chicken breasts, remove them to a clean plate and shred using two forks, then return the shredded chicken to the sauce. If the sauce seems too thin for your liking, mix the cornstarch with water to create a slurry, stir it into the slow cooker, switch to HIGH, and cook uncovered for 15–20 minutes. The sauce will thicken and become glossy as the cornstarch activates.
- Serve over your base: Scoop generous portions of the saucy chicken over a bed of jasmine rice, rice noodles, or your preferred base. Make sure to get plenty of that sauce in each serving since it’s the star of the show.
- Finish with toppings: Garnish each bowl with chopped peanuts for crunch, fresh cilantro for brightness, and sliced green onions for a mild onion flavor. These toppings aren’t just decorative; they add essential textural contrast and fresh notes that balance the rich sauce.
Common mistakes to avoid: Don’t use chunky peanut butter unless you want bits of peanuts breaking down in the sauce. Also, resist the urge to add vegetables at the beginning of cooking, as they’ll turn mushy over the long cook time. Add them during the last hour instead.
What to Serve with Slow Cooker Thai Peanut Chicken
This saucy chicken needs a base to soak up all that creamy peanut goodness, plus some fresh elements to balance the richness.
Jasmine Rice: The floral aroma and slightly sticky texture of jasmine rice pairs perfectly with Thai-inspired dishes. It soaks up the sauce beautifully and provides a neutral backdrop that lets the peanut flavor shine.
Rice Noodles: Flat rice noodles create a more authentic Thai presentation and offer a silky texture that complements the tender chicken. They’re also a great gluten-free option that doesn’t compromise on satisfaction.
Steamed Broccoli: The slight bitterness and firm texture of steamed broccoli cuts through the richness of the peanut sauce. Toss it with a little sesame oil and a pinch of salt for a simple side that adds color and nutrition.
Quick Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, a touch of sugar, and red pepper flakes provide a cool, crunchy contrast. The acidity refreshes your palate between bites of the rich chicken.
Sautéed Snap Peas: These add a sweet crunch and bright green color to the plate. A quick sauté in a hot pan with garlic keeps them crisp-tender and takes less than five minutes.
Coconut Rice: Cooking your rice in coconut milk instead of water doubles down on the Thai flavors and creates an even more cohesive meal. It’s richer than plain rice but still lets the chicken take center stage.
Asian Slaw: A simple cabbage slaw dressed with lime juice, fish sauce, and a touch of honey adds crunch and acidity. The raw vegetables provide textural variety that keeps each bite interesting.
Pro Tips & Variations
Make-ahead strategy: Whisk the sauce together the night before and store it in the fridge. In the morning, just dump everything in the slow cooker before you leave for work. The cold sauce won’t affect cooking time since the slow cooker brings everything up to temperature gradually.
Double the sauce: If you love extra sauce for drizzling over rice or vegetables, make 1.5 times the sauce recipe. It doesn’t significantly increase prep time, and having extra sauce transforms this into multiple meals with different presentations.
Crispy chicken option: For added texture, remove the cooked chicken from the slow cooker, pat it dry, and sear it quickly in a hot skillet before returning it to the sauce. This creates crispy edges that contrast beautifully with the creamy sauce.
Vegetable additions: Add sliced bell peppers and snap peas during the last hour of cooking for a complete one-pot meal. They’ll soften slightly but retain enough crunch to add textural interest. I use this method when I want fewer dishes to wash.
Protein swaps: This sauce works equally well with cubed pork tenderloin or even firm tofu for a vegetarian version. Adjust cooking times accordingly since pork needs the full time while tofu only needs about 2 hours on low.
Spice adjustments: For mild palates, reduce or omit the red pepper flakes entirely. For heat lovers, add a tablespoon of sriracha or sambal oelek to the sauce base. You can also serve hot sauce on the side so everyone customizes their own heat level.
Almond or sunflower butter alternative: If peanut allergies are a concern, substitute with almond butter or sunflower seed butter in equal amounts. The flavor profile shifts slightly, but you’ll still get that creamy, nutty sauce everyone loves.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools, almost becoming paste-like, which is completely normal. When reheating, add a splash of water, coconut milk, or chicken broth to loosen it back up. I find coconut milk maintains the richness best.
For reheating, the microwave works fine for individual portions. Heat in 30-second intervals, stirring between each, until warmed through. On the stovetop, use low heat and stir frequently to prevent the sauce from breaking or the chicken from drying out.
This freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. The texture stays remarkably similar to fresh, though you might need to whisk it a bit as it reheats to bring the sauce back together.
Leftover chicken and sauce work wonderfully in wraps, over salad greens, or mixed into fried rice. The concentrated flavors actually improve with time as everything melds together.
Common Questions
Can I use chicken with bones in this recipe? Bone-in chicken works, but you’ll need to increase the cooking time to about 6–8 hours on low. The bones add flavor to the sauce, but they also make serving more complicated since you’ll need to pick through to remove them before serving.
What if I don’t have a slow cooker? You can make this in a Dutch oven in the oven at 300°F for about 2.5–3 hours, or on the stovetop over low heat for 45–60 minutes. Both methods require checking and stirring occasionally to prevent the sauce from burning on the bottom.
How can I make this lower in calories? Use light coconut milk and powdered peanut butter (reconstituted) to cut the fat content significantly. You’ll lose some richness, but the flavor profile remains similar. Serving it over cauliflower rice instead of regular rice also reduces calories substantially.
Can I add vegetables directly to the slow cooker? Yes, but add heartier vegetables like bell peppers and snap peas during the last hour of cooking. Delicate vegetables like spinach or bok choy should go in during the last 15 minutes. Adding them too early turns them to mush.
Why is my sauce grainy or separated? This usually happens when natural peanut butter is used instead of regular creamy peanut butter. Natural versions contain more oil that separates during slow cooking. Stick with conventional creamy peanut butter for the smoothest results.
Give this slow cooker Thai peanut chicken a try on your next busy weeknight. The minimal prep and maximum flavor make it one of those recipes you’ll return to again and again, especially when you need something special without the stress. Your family will love the bold flavors, and you’ll love how easy it is to pull together.
Slow Cooker Thai Peanut Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, minced ginger, minced garlic, and red pepper flakes until mostly smooth. If peanut butter is difficult to incorporate, microwave it for 20 seconds first to soften.
- Place chicken pieces into the slow cooker in an even layer. Pour the peanut sauce over the chicken and stir to coat every piece completely.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2.5-3 hours, until chicken reaches 165°F internal temperature and is tender.
- If you cooked whole chicken breasts, remove them to a plate, shred with two forks, and return to the slow cooker. If sauce is too thin, mix cornstarch with water to create a slurry, stir into the slow cooker, and cook on HIGH uncovered for 15-20 minutes until thickened.
- Serve the chicken and sauce over jasmine rice or rice noodles. Garnish generously with chopped peanuts, fresh cilantro, and sliced green onions.
