Go Back

Slow Cooker Chicken with Thai Peanut Sauce Recipe

This Slow Cooker Chicken with Thai Peanut Sauce is a flavorful, easy-to-make dish that brings the vibrant taste of Thai cuisine to your home. With a rich and creamy sauce, tender chicken, and a hint of heat, it's perfect for weeknights or entertaining guests. The versatile serving options and minimal prep time make it a winning choice for busy households.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup coconut milk unsweetened, full-fat
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1-2 tbsp sriracha or chili paste optional for heat
  • 1/4 cup chopped peanuts for garnish
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions
 

Prepare the Sauce:

  • In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, honey, rice vinegar, lime juice, ginger, garlic, and sriracha (if using) until smooth.
  • Add Chicken to Slow Cooker:
  • Place the chicken breasts or thighs in the slow cooker. Pour the peanut sauce over the chicken, ensuring all pieces are well coated.

Cook:

  • Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
  • Shred Chicken (Optional):
  • If desired, remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.

Garnish and Serve:

  • Serve the chicken and sauce over jasmine rice, noodles, or cauliflower rice. Garnish with chopped peanuts, fresh cilantro, and lime wedges.

Notes

  • For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
  • Add vegetables such as bell peppers, carrots, or snap peas during the last hour of cooking for a complete meal.
  • Use natural peanut butter for a richer, less sweet sauce.
  • To make it gluten-free, use tamari instead of soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.