Slow-Cooked Thai Peanut Chicken: Creamy, Spicy, and Irresistibly Easy!

Imagine tender chicken thighs simmered in a velvety sauce of coconut milk, peanut butter, and aromatic Thai spices – this Slow-Cooked Thai Peanut Chicken is a flavor explosion that’s as effortless as it is delicious! Inspired by the vibrant street food of Bangkok, this dish balances sweet, salty, and spicy flavors with a rich peanut finish. Perfect for busy weeknights, it’s a crowd-pleaser that brings restaurant-quality taste to your kitchen with minimal effort.

What makes this recipe special? Unlike traditional versions requiring constant stirring, your slow cooker does all the work. The result? Fall-apart chicken infused with lemongrass, ginger, and chili, finished with a squeeze of lime for brightness. Whether you’re meal-prepping or hosting friends, this dish guarantees empty plates and requests for seconds!

Why This Recipe Works

Set It and Forget It: With just 15 minutes of prep, your slow cooker transforms simple ingredients into complex flavors. No babysitting the stove – ideal for busy schedules!

Customizable Heat: Adjust the spice level by tweaking the red curry paste and chili amounts. Serve with extra chili flakes for adventurous eaters or keep it mild for kids.

Meal Prep Hero: The flavors improve overnight, making this perfect for lunches. Freezes beautifully for up to 3 months!

What’s In Slow-Cooked Thai Peanut Chicken?

• Chicken Thighs: Juicier and more flavorful than breasts for slow cooking.
• Peanut Butter: Creates the signature creamy base (use natural for best results).
• Coconut Milk: Adds richness and balances the heat.
• Red Curry Paste: The flavor backbone – look for Thai brands like Mae Ploy.
• Lime & Cilantro: Bright, fresh finish that cuts through the richness.
• Fish Sauce: Secret umami booster (sub soy sauce if needed).

How To Make Slow-Cooked Thai Peanut Chicken

This recipe couldn’t be simpler – just layer ingredients in your slow cooker and let time work its magic. Here’s your roadmap to peanut perfection:

Step 1: Prep the Sauce

1. In a bowl, whisk together coconut milk, peanut butter, red curry paste, soy sauce, fish sauce, brown sugar, lime zest, and minced garlic until smooth.

Step 2: Layer Ingredients

1. Place chicken thighs in the slow cooker. Pour sauce over chicken, ensuring it’s fully coated.
2. Add sliced bell peppers and onion on top (they’ll soften into the sauce).

Step 3: Cook Low and Slow

1. Cover and cook on low for 6 hours or high for 3 hours. The chicken should shred easily with a fork.

Step 4: Finish & Serve

1. Stir in lime juice and chopped cilantro. For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Cook 15 more minutes.
2. Garnish with crushed peanuts, extra cilantro, and lime wedges.

Sides for Thai Peanut Chicken

• Jasmine Rice: Fluffy and fragrant – the perfect sauce vehicle.
• Quick-Pickled Cucumbers: Tangy crunch balances the rich sauce.
• Steamed Bok Choy: Healthy green contrast.
• Thai-Style Spring Rolls: For a festive meal spread.

Recipe FAQ’s

Can I Use Chicken Breasts?

Yes, but reduce cooking time to 4 hours on low to prevent dryness. Thighs are more forgiving.

How Do I Make It Vegan?

Swap chicken for chickpeas and tofu. Use soy sauce instead of fish sauce, and vegan red curry paste.

Is It Freezer-Friendly?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Other Recipes To Try

• Thai Pumpkin Curry: Creamy squash simmered in red curry and coconut milk.
• Vietnamese Lemongrass Tofu: Zesty grilled tofu with caramelized edges.
• Malaysian Laksa Soup: Spicy coconut noodle soup with shrimp paste.
• Burmese Tea Leaf Salad: Fermented tea leaves with crunchy lentils and nuts.

Creamy Thai Peanut Chicken (Slow Cooker)

Succulent chicken in a luxuriously creamy peanut-coconut sauce with just the right kick of Thai spices. Your slow cooker does all the heavy lifting!

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Course: Main Course

Cuisine: Thai

Keyword: Slow Cooker

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Calories: 480kcal

Equipment

Heatproof Bowl

Whisk

Crockpot

Ingredients

Main Components:

• 2 lbs boneless skinless chicken thighs
• 1 red bell pepper sliced
• 1 medium onion thinly sliced

Sauce:

• 1 can 13.5 oz full-fat coconut milk
• ½ cup natural peanut butter no sugar added
• 3 tbsp Thai red curry paste
• 2 tbsp soy sauce or tamari
• 1 tbsp fish sauce
• 2 tbsp brown sugar
• 4 garlic cloves minced
• 1 tbsp fresh ginger grated
• Zest of 1 lime

Garnish:

• ¼ cup cilantro chopped
• 2 tbsp crushed peanuts
• Lime wedges

Instructions

• Prep Sauce: Whisk all sauce ingredients in a bowl until smooth.
• Layer: Place chicken in slow cooker. Pour sauce over, then add peppers and onions.
• Cook: Cover and cook on low 6 hours or high 3 hours.
• Shred: Use forks to shred chicken directly in the pot.
• Thicken (Optional): Mix cornstarch with water, stir into sauce. Cook 15 mins more.
• Serve: Garnish with cilantro, peanuts, and lime. Serve over rice.

Notes

• Peanut Butter Swap: Use almond butter for peanut-free version.
• Spice Control: Start with 2 tbsp curry paste – add more after tasting.
• Make Ahead: Sauce can be mixed 2 days in advance.
• Slow Cooker vs. Instant Pot: For pressure cooker, cook 15 mins on high pressure.
• Extra Veggies: Add snap peas or spinach in the last 30 minutes.

Nutrition

Calories: 480kcal | Carbohydrates: 18g | Protein: 34g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 920mg | Fiber: 3g | Sugar: 8g

Tag #ThaiPeanutChicken on Instagram if you try this recipe – we’d love to see your creations!