I’m excited to share this dish because it has become one of my easiest, most comforting slow-cooker meals. The chicken turns incredibly tender as it simmers in a rich peanut-coconut sauce, and the prep takes only minutes.
Why You’ll Love This Recipe
I love how effortlessly this meal comes together. I simply whisk the sauce, add the chicken and let the slow cooker handle everything else. The combination of peanut butter, coconut milk, ginger, garlic and lime gives the sauce a warm, creamy, slightly tangy flavour that tastes like it took far more work than it actually did.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ to 2 pounds boneless skinless chicken breasts (or thighs)
1 can (13.5 oz) coconut milk (full-fat or light)
½ cup creamy peanut butter
⅓ cup low-sodium soy sauce
3 tablespoons honey (or maple syrup)
1 tablespoon rice wine vinegar
1 tablespoon fresh minced ginger
3 cloves garlic, minced
2 tablespoons fresh lime juice
2 tablespoons cornstarch mixed with 2 tablespoons water (to thicken)
optional toppings: chopped peanuts, cilantro, green onions
suggested sides: jasmine rice, brown rice or noodles
Directions
In the slow cooker, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger and garlic until smooth.
Cut the chicken into roughly 1-inch pieces and add to the sauce, stirring so everything is coated.
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender.
About 20–30 minutes before the end of cook time, stir in the lime juice and the cornstarch mixture to thicken the sauce.
Serve over rice or noodles and top with chopped peanuts, cilantro or green onions.
Servings and Timing
This recipe makes about 4 to 6 servings.
Preparation time: about 10 minutes.
Cook time: 4–5 hours on low or 2–3 hours on high.
Total time: roughly 4 hours 10 minutes (low) or 3 hours 10 minutes (high).
Variations
I sometimes use chicken thighs for even more tenderness.
For a vegetarian version, I swap the chicken for cubed tofu or a can of chickpeas.
To increase spice, I add red curry paste or a pinch of red pepper flakes.
If I want a different flavour twist, I replace peanut butter with almond or cashew butter.
For lighter sides, I serve it with cauliflower rice or in lettuce wraps.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days.
To freeze, I let it cool completely and freeze it for up to 2–3 months.
For reheating, I warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.
FAQs
How do I know when the chicken is done?
I check that the chicken is no longer pink and shreds easily, or I ensure it reaches an internal temperature of 165°F.
Can I use light coconut milk instead of full-fat?
Yes, but I personally prefer full-fat because it creates a creamier, richer sauce.
Why did my sauce separate?
If the coconut milk overheats or is very low-fat, it can separate. I’ve found that simmering gently and using full-fat coconut milk prevents this.
Can I prep this recipe ahead of time?
Yes. I often mix the sauce in advance or freeze the raw chicken with the sauce ingredients. When ready, I just place it in the slow cooker and cook.
What should I serve with this?
I like serving it over jasmine rice, but noodles, quinoa or cauliflower rice also work well. Steamed vegetables make a great side, too.
Conclusion
I hope this comforting Slow Cooker Thai Peanut Chicken becomes a staple in your kitchen like it is in mine. The flavours are bold, the effort is minimal and the leftovers reheat beautifully. It’s one of those dishes I keep coming back to when I need something simple yet satisfying. Enjoy!
A rich, creamy, and comforting Thai-inspired dish made effortlessly in the slow cooker. Tender chicken simmers in a luscious peanut-coconut sauce with warm, tangy flavours—perfect over rice or noodles.
Total Time:4 hours 10 minutes
Yield:4 to 6 servings
Ingredients
1 ½ to 2 pounds boneless skinless chicken breasts (or thighs)
1 can (13.5 oz) coconut milk (full-fat or light)
½ cup creamy peanut butter
⅓ cup low-sodium soy sauce
3 tablespoons honey (or maple syrup)
1 tablespoon rice wine vinegar
1 tablespoon fresh minced ginger
3 cloves garlic, minced
2 tablespoons fresh lime juice
2 tablespoons cornstarch mixed with 2 tablespoons water
Optional toppings: chopped peanuts, cilantro, green onions
Suggested sides: jasmine rice, brown rice, or noodles
Instructions
Whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic in the slow cooker until smooth.
Cut chicken into 1-inch pieces and stir into the sauce to coat evenly.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender.
30 minutes before end of cooking, stir in lime juice and cornstarch slurry to thicken the sauce.
Serve over rice or noodles and top with chopped peanuts, cilantro, or green onions.
Notes
Chicken thighs offer even more tenderness than breasts.
For a vegetarian version, use tofu or chickpeas instead of chicken.
Increase spice with red curry paste or red pepper flakes.
Try almond or cashew butter for a different nutty flavor.
Serve with cauliflower rice or lettuce wraps for a lighter option.
