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Slow Cooker Thai Peanut Chicken

Tender chicken in creamy Thai peanut sauce with coconut milk, perfect for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces or left whole to shred later
  • 1 can full-fat coconut milk 14 oz
  • 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
  • 2 tablespoons cornstarch optional, for thickening
  • 2 tablespoons water optional, for cornstarch slurry
  • chopped peanuts for garnish
  • fresh cilantro chopped, for garnish
  • sliced green onions for garnish

Equipment

  • Slow cooker
  • medium mixing bowl
  • whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the chicken and sauce over jasmine rice or rice noodles. Garnish generously with chopped peanuts, fresh cilantro, and sliced green onions.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Sauce will thicken when cold; add a splash of water or coconut milk when reheating. Freezes well for up to 3 months. Substitutions: Use almond butter or sunbutter for peanut allergies. Light coconut milk works but creates a thinner sauce. Vegetables: Add sliced bell peppers and snap peas during the last hour of cooking for a complete one-pot meal. Make-ahead: Prepare sauce the night before and refrigerate. In the morning, combine with chicken in the slow cooker.