4.5 from 537 votes
Slow Cooker Thai Peanut Chicken
Slow Cooker Thai Peanut Chicken features bite-sized chicken pieces cooked in a creamy sauce combining peanut butter, coconut milk, soy sauce, and lime juice for a rich and tangy flavor. Ground ginger, garlic, and optional cayenne add warmth and mild spice. The sauce thickens as it cooks, coating tender chicken with an aromatic, savory peanut glaze. Chopped peanuts, green onion, and cilantro garnish the dish to add texture and freshness.
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Servings:
6
servings
Calories:
637 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breast cut into 1-inch pieces, boneless skinless
- 3 tablespoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 14 ounce coconut milk lite may be substituted, canned full-fat
- ¾ cup peanut butter creamy
- ¼ cup soy sauce low-sodium
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- ½ to 1 teaspoon ground ginger or to taste
- ½ teaspoon garlic powder finely minced, or 2 garlic cloves
- pinch cayenne pepper optional and to taste
- ⅓ cup peanuts finely chopped for garnishing, lightly salted
- ¼ cup cilantro stems discarded, optional for garnishing, fresh leaves
- 2 tablespoons green onion optional for garnishing, sliced thin
Instructions
- Line a 6-quart with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
- Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately.
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze cooked chicken in freezer-safe containers for up to 3 months.
- Heating the peanut butter mixture before mixing helps it blend smoothly.
Nutrition Information
Serving
1serving
Calories
637kcal
(32%)
Carbohydrates
27g
(9%)
Protein
44g
(88%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.02g
(1%)
Cholesterol
97mg
(32%)
Sodium
936mg
(39%)
Potassium
1015mg
(22%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
114IU
(2%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 637
% Daily Value*
| Serving | 1serving | |
| Calories | 637kcal | 32% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 936mg | 39% |
| Potassium | 1015mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.