Imagine coming home to the rich, comforting aroma of a creamy, nutty, and perfectly spiced Thai dish bubbling away slowly. That’s the magic of this Slow Cooker Thai Peanut Chicken Recipe — a one-pot meal that’s both indulgent and wholesome, making dinner effortless and absolutely delicious.
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Why You'll Love This Recipe
From the first time I tried this slow cooker recipe, I was hooked by how seamlessly the flavors meld while it cooks low and slow. The hands-off method means you get a vibrant Thai-inspired dinner without the usual last-minute rush.
- Effortless Cooking: Just dump everything in the slow cooker and let it work its magic, freeing you up for other things.
- Rich, Balanced Flavor: The creamy peanut sauce with lime and ginger creates a depth of taste that’s both comforting and fresh.
- Versatile: You can easily customize it with your favorite veggies or protein cuts and serve it over rice, noodles, or even cauliflower rice for a low-carb twist.
- Healthy Comfort Food: Loaded with protein, veggies, and spinach, yet rich in flavor, making it a guilt-free indulgence.
Ingredients & Why They Work
The beauty of this Slow Cooker Thai Peanut Chicken Recipe is how simple pantry staples come together to create a vibrant, creamy sauce that wraps the chicken and veggies in comfort. Here’s why each ingredient plays an important role.
- Chicken breast or thighs: Thighs stay juicy and tender, but breasts also work well if you want leaner meat.
- Yellow onion: Adds sweetness and depth to the sauce as it slowly cooks.
- Red bell pepper: Brings a pop of color and subtle sweetness, balancing the flavors.
- Sea salt & black pepper: Essential seasoning that enhances all the other flavors.
- Baby spinach: Stirred in at the end for freshness and a healthy boost of greens.
- Lime juice: Brightens the rich peanut sauce with a refreshing tang.
- Garlic: Gives the sauce an aromatic punch.
- Coconut milk: Adds creamy richness and a slight tropical sweetness that pairs beautifully with peanuts.
- Natural creamy peanut butter: The star ingredient for that signature peanut flavor and creamy texture.
- Coconut aminos: A soy sauce alternative that adds umami without overpowering the dish.
- Rice vinegar: Balances the sweetness and richness with acidity.
- Honey (optional): A touch of sweetness to mellow the sauce and bring harmony.
- Toasted sesame oil: Infuses a subtle nutty aroma that lifts the entire dish.
- Fish sauce (optional): Adds depth and that authentic Thai savory note.
- Fresh ginger (or ground ginger): Brings warmth and a hint of spice to brighten the sauce.
- Crushed red pepper flakes: Just enough heat to keep it interesting without overwhelming the flavors.
Make It Your Way
I like to switch up the veggies depending on what’s in season or what’s lurking in my fridge. This recipe takes well to customization, so don’t hesitate to tweak it to your taste — it’s all about making it your own.
- Add Crunch: I’ve tossed in chopped peanuts or cashews right before serving for an extra textural surprise.
- Vegetarian Version: Swap chicken for tofu or chickpeas and use vegetable broth—still delicious and creamy!
- Heat It Up: If you prefer spicier food, I often dial up the crushed red pepper or add a splash of sriracha.
- Low-Carb Twist: Serving over cauliflower rice keeps it light and keto-friendly without sacrificing flavor.
Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe
Step 1: Layer the Basics
Start by placing the bite-sized chicken pieces, diced onion, and red bell pepper into your slow cooker. Season everything with sea salt and black pepper so every bite is flavorful. Toss it gently to combine — this ensures the chicken soaks in seasoning right from the start. I like to cut the chicken into similar-sized pieces so they cook evenly.
Step 2: Whisk the Peanut Sauce
In a separate bowl, whisk together the peanut butter, coconut milk, garlic, coconut aminos, rice vinegar, honey, sesame oil, fish sauce, ginger, crushed red pepper flakes, and lime juice when you're ready to add it. Making the sauce separately ensures it blends smooth without lumps. I find using creamy peanut butter works best here — you want that silky texture.
Step 3: Pour & Cook Low and Slow
Pour the luscious peanut sauce over the chicken and veggies, cover the slow cooker, and cook on low for about 4 to 4½ hours. The chicken turns tender, and the sauce thickens beautifully. Check occasionally if you can — I always peek around the 4-hour mark just to ensure it’s bubbling nicely but not drying out.
Step 4: Finish with Freshness
When the chicken is cooked through, stir in the fresh baby spinach and lime juice right in the pot. Let it sit covered for a few more minutes to let the spinach wilt gently. This step adds a bright, fresh note that balances the creamy sauce perfectly. Don't overcook the spinach — you want it vibrant green, not soggy.
Step 5: Serve & Enjoy
Serve this Thai peanut chicken over fluffy jasmine rice, rice noodles, or cauliflower rice for a low-carb version. I love garnishing with chopped peanuts, fresh cilantro, and even a lime wedge on the side for an extra zing.
Top Tip
When I first made this recipe, I was worried the peanut sauce might turn gritty or separate, but the trick is to whisk the sauce ingredients thoroughly before pouring it over the chicken. Even stirring in a bit of the coconut milk first helps keep everything smooth.
- Add Liquids Gradually: Mixing peanut butter with coconut milk before adding other ingredients prevents lumps in the sauce.
- Don’t Skip the Lime: I learned that lime juice right at the end brightens the whole dish and lifts the richness superbly.
- Even Cooking: Cutting chicken into consistent pieces ensures they all cook evenly and stay juicy without drying out.
- Spinach Timing: Adding spinach in the last few minutes keeps it fresh and vibrant, giving the dish a lovely pop of color and nutrients.
How to Serve Slow Cooker Thai Peanut Chicken Recipe
Garnishes
I usually top this peanut chicken with chopped roasted peanuts for crunch, sliced green onions for freshness, and a sprinkle of cilantro that adds herby brightness. A few lime wedges on the side are perfect for anyone wanting an extra splash of citrus zing.
Side Dishes
My go-to sides include steamed jasmine rice to soak up the sauce or a simple cucumber salad with a light vinaigrette that cuts through the richness. For a low-carb option, cauliflower rice is a natural pairing. Noodles like rice vermicelli or pad Thai noodles also work fabulously if you’re craving noodles.
Creative Ways to Present
For a dinner party, I’ve served this Thai peanut chicken in individual lettuce cups with shredded carrots and chopped peanuts on top — it looks stunning and everyone loves the interactive element. Another fun idea is to plate it over coconut rice and garnish with edible flowers for a special occasion.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, where they keep well for up to 3 days. The flavors even deepen overnight, so sometimes I actually prefer the taste on day two!
Freezing
This recipe freezes beautifully, which is perfect for meal prep. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When thawed, the sauce stays creamy and the chicken tender — just like fresh!
Reheating
I reheat leftovers gently on the stove or in the microwave at medium power, stirring occasionally to avoid the sauce separating. Adding a splash of coconut milk when reheating helps keep it nice and creamy.
Frequently Asked Questions:
Yes! You can start with frozen chicken, but you should add extra cooking time and ensure the chicken reaches proper internal temperature before serving. Just keep in mind that vegetables might become softer with the extended cooking time.
Absolutely! Swap the chicken for tofu, tempeh, or chickpeas, and replace fish sauce with soy sauce or tamari. Also, use vegetable broth or water as a base. The peanut sauce is naturally vegan, so it still packs all the delicious flavor.
This recipe has a mild to moderate heat level due to the crushed red pepper flakes, which you can easily adjust. If you prefer mild, reduce or omit the flakes; for spicier fare, feel free to increase them or add fresh chili or sriracha when serving.
Yes, preparing the peanut sauce ahead of time saves effort on cooking day. Store it covered in the fridge for up to two days. Give it a quick whisk before pouring over the chicken to recombine any separated ingredients.
Final Thoughts
This Slow Cooker Thai Peanut Chicken Recipe has become one of my go-to comfort dishes because it perfectly balances ease and bold flavor. It’s like having your favorite Thai takeout, but homemade and tailored to your taste buds. I really hope you enjoy making and savoring it as much as I do — it’s an inviting dish that feels like a warm hug on a plate.
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Slow Cooker Thai Peanut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Description
This Slow Cooker Thai Peanut Chicken is a comforting and flavorful dish made with tender chicken, colorful vegetables, fresh spinach, and a rich homemade peanut sauce. It’s easy to prepare, cooks slowly to perfection, and can be served over rice or noodles for a satisfying meal.
Ingredients
Main Ingredients
- 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (5-ounce) carton or bag fresh baby spinach
Peanut Sauce Ingredients
- Juice of 1 large or 2 small limes (¼ cup)
- 4 garlic cloves, minced
- 1 cup light or full-fat canned coconut milk
- ½ cup natural creamy peanut butter
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fish sauce (optional)
- 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare Ingredients. In a slow cooker, place the chicken pieces, diced onion, and red bell pepper. Season with sea salt and black pepper then toss to coat evenly.
- Make Peanut Sauce. In a bowl, whisk together garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey (if using), toasted sesame oil, fish sauce (if using), fresh or dried ginger, and crushed red pepper flakes until smooth and well combined.
- Combine and Cook. Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 hours or until the chicken is fully cooked and tender.
- Season and Add Spinach. Taste the dish and adjust salt and pepper if needed. Remove the lid and stir in the fresh baby spinach leaves and lime juice. Stir well and allow to cook for a few more minutes so the spinach wilts into the sauce.
- Serve. Serve the Thai Peanut Chicken hot over steamed rice, cauliflower rice, pad Thai noodles, or your preferred noodle choice. Garnish as desired and enjoy.
Notes
- For a creamier sauce, use full-fat coconut milk instead of light.
- You can substitute chicken thighs for breasts to keep the meat moist and tender.
- Fish sauce and honey are optional but add authenticity and balanced flavor.
- Adjust crushed red pepper flakes to control spiciness according to taste.
- This dish pairs well with jasmine rice or rice noodles for a traditional Thai meal.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 340 calories
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
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