4.5 from 537 votes
Slow Cooker Thai Peanut Chicken
🥜🍗🍚 Juicy chicken is coated in the most incredible peanut sauce! Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch!
Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings: 6 servings
Calories: 637 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 14 ounce canned full-fat coconut milk (lite may be substituted)
- ¾ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 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 or 2 garlic cloves finely minced
- pinch cayenne pepper optional and to taste
- ⅓ cup lightly salted peanuts finely chopped for garnishing
- ¼ cup fresh cilantro leaves stems discarded, optional for garnishing
- 2 tablespoons green onions sliced thin optional for garnishing
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
- Storage: Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
- Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1serving
Calories
637kcal
(32%)
Carbohydrates
27g
(9%)
Protein
44g
(88%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
936mg
(39%)
Potassium
1015mg
(29%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
114IU
(2%)
Vitamin C
5mg
(6%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
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.