Slow Cooker Thai Peanut Chicken Recipe

Introduction

This Slow Cooker Thai Peanut Chicken is a creamy, flavorful dish that’s perfect for busy weeknights. Tender chicken breasts slow-cooked in a rich peanut curry sauce create a deliciously comforting meal. It’s easy to prepare and sure to please the whole family.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup canned coconut milk
• 1/2 cup natural peanut butter
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon red curry paste
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1/4 cup chopped fresh cilantro (optional for garnish)
• 1/4 cup chopped peanuts (optional for garnish)

Instructions

1. Step 1: Place the chicken breasts in the slow cooker.
2. Step 2: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey, red curry paste, grated ginger, and minced garlic until smooth.
3. Step 3: Pour the peanut sauce mixture over the chicken in the slow cooker, making sure the chicken is well-coated.
4. Step 4: Cover and cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
5. Step 5: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Step 6: Serve the Thai Peanut Chicken over a bed of rice, and top with chopped fresh cilantro and chopped peanuts, if desired.

Tips & Variations

• Use crunchy peanut butter instead of smooth for added texture.
• Add a splash of fish sauce for a deeper umami flavor.
• Include diced bell peppers or snap peas in the last hour of cooking for extra veggies.
• For a spicier kick, increase the amount of red curry paste or add sliced fresh chili.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier during the slow cooking process.

Is this recipe gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari. Check your curry paste as well, as some brands may contain gluten.

Slow Cooker Thai Peanut Chicken Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

This Slow Cooker Thai Peanut Chicken recipe offers tender, flavorful chicken breasts cooked low and slow in a rich and creamy peanut sauce made with coconut milk, red curry paste, and fresh ginger. Perfect for an effortless weeknight meal, it delivers authentic Thai flavors with minimal prep and cook time. Garnished with fresh cilantro and chopped peanuts, this dish pairs wonderfully with steamed rice for a wholesome, comforting dinner.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Peanut Sauce

• 1 cup canned coconut milk
• 1/2 cup natural peanut butter
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon red curry paste
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced

Garnish (Optional)

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts

Instructions

1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.
2. Make the Peanut Sauce: In a medium mixing bowl, whisk together the canned coconut milk, natural peanut butter, soy sauce, fresh lime juice, honey, red curry paste, grated fresh ginger, and minced garlic until the mixture is smooth and well combined.
3. Combine Chicken and Sauce: Pour the prepared peanut sauce over the chicken breasts in the slow cooker. Use a spoon or spatula to ensure the chicken is thoroughly coated with the sauce.
4. Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 4 to 5 hours, or until the chicken is fully cooked through and tender enough to shred.
5. Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken back into the slow cooker and stir well to combine it evenly with the remaining peanut sauce.
6. Serve: Serve the Thai peanut chicken over a bed of steamed rice. Garnish with chopped fresh cilantro and chopped peanuts if desired for added texture and flavor.

Notes

• Use natural peanut butter without added sugar or oils for the best flavor and texture.
• If you prefer a spicier dish, increase the amount of red curry paste accordingly.
• To make this gluten-free, choose a gluten-free soy sauce or tamari.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• For added freshness, squeeze extra lime juice over the dish before serving.

Keywords: Slow Cooker Thai Peanut Chicken, Thai Chicken Recipe, Peanut Sauce Chicken, Slow Cooker Dinner, Easy Thai Recipe