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Close-up of a white bowl filled with Slow Cooker Thai Peanut Chicken topped with slow-cooked Thai peanut chicken. The chicken is coated in creamy peanut sauce and garnished with chopped peanuts and fresh cilantro. The bowl sits on a wooden surface with scattered peanuts and cilantro, bright natural lighting, high-resolution food photography, appetizing and vibrant presentation.

Slow Cooker Thai Peanut Chicken

Tender chicken slow-cooked in a creamy, flavorful peanut sauce, perfect over rice, noodles, or in crisp lettuce wraps.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 396
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts (trimmed)
  • ½ cup chicken broth low-sodium
  • Salt and freshly ground black pepper to taste
  • 1 cup unsweetened canned coconut milk full-fat preferred
  • ½ cup natural peanut butter unsweetened, crunchy or creamy
  • 4 cloves garlic minced
  • 3 tablespoons honey or maple syrup
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce optional, for depth
  • ½ teaspoon crushed red pepper flakes adjust for spice
  • 2 tablespoons chopped peanuts for garnish
  • 2 tablespoons fresh cilantro chopped, for garnish
  • Cooked rice rice noodles, or large lettuce leaves (for serving)

Method
 

  1. Place the chicken breasts in a 6-quart slow cooker and season generously with salt and black pepper. Pour the chicken broth around the chicken.
  2. Cover and cook on LOW for 4–6 hours, until the chicken is tender and easily shredded with a fork.
  3. Transfer the chicken to a cutting board, shred into bite-sized pieces, and discard or reserve any cooking liquid. Wipe out the slow cooker if needed, then return the shredded chicken to the empty pot.
  4. In a medium bowl, whisk together coconut milk, peanut butter, minced garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and crushed red pepper flakes until smooth.
  5. Pour the peanut sauce over the shredded chicken and stir to coat evenly. Cover and cook on LOW for an additional 45–60 minutes, stirring halfway through, until the sauce thickens and everything is heated through.
  6. Serve the Thai peanut chicken over rice, rice noodles, or inside lettuce leaves as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes if desired.

Nutrition

Serving: 1 ServingCalories: 396kcalCarbohydrates: 18gProtein: 31gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 674mgPotassium: 721mgFiber: 2gSugar: 13gVitamin A: 86IUVitamin C: 5mgCalcium: 33mgIron: 2mg

Notes

This slow cooker Thai peanut chicken is creamy, savory, and slightly sweet, with just the right kick of spice. Perfect for busy nights, it’s simple to make and can be served in multiple ways—rice, noodles, or lettuce wraps.

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