Slow Cooker Thai Peanut Chicken

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4.64 from 36 votes

Slow Cooker Thai Peanut Chicken

Tender, slow cooked chicken in a creamy Thai peanut coconut sauce with bell peppers, lime, and cilantro.

Prep Time15

Cook Time5

Total Time5 15

Course: Dinner, entree, main, Main Course, main dish

Cuisine: American, Asian American, Thai, Thai American

Keyword: peanut chicken, slow cooker asian chicken, slow cooker peanut chicken, slow cooker thai peanut chicken, slow cooker thai peanut chicken recipe, thai chicken, thai peanut chicken

Servings: servings

Author: Alyssa Rivers

Equipment

1 4-8 quart slow cooker

Ingredients

1 pound cubed boneless skinless chicken breasts 1-inch pieces
1 sliced red pepper about 1 ½ cups
1 cup high-fat coconut milk
½ cup natural peanut butter smooth or crunchy
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon minced garlic about 3 cloves
½ teaspoon ground ginger or 2 teaspoons fresh ginger
½ teaspoon salt more or less to taste
¼ teaspoon ground black pepper more or less to taste
½ cup chopped cilantro more for garnish
3 tablespoons lime juice
chopped dry-roasted peanuts for garnish

Instructions

Add 1 pound cubed boneless skinless chicken breasts and 1 sliced red pepper to the bowl of a larger slow cooker.
Whisk together 1 cup high-fat coconut milk, ½ cup natural peanut butter, 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon minced garlic, ½ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl to make the sauce.
Pour the sauce over the chicken and peppers. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours. About an hour before serving, stir in ½ cup chopped cilantro and 3 tablespoons lime juice, then cover and continue cooking for the remaining time. Garnish with chopped dry-roasted peanuts before serving.

Video

Notes

Leftover and Make Ahead Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: Reheat in the microwave in 30-second intervals or on the stovetop over medium heat, stirring often, until warmed through.
Freeze: Add the diced chicken, bell pepper, and sauce to a large freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then cook in the slow cooker as directed.
Make Ahead: Add everything to the slow cooker insert, cover, and refrigerate until ready to cook.

Nutrition

QR code

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