Slow Cooker Thai Peanut Chicken Recipe
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.
- 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
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
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.
- 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.
- 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.
- 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.
- 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.
- 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
