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Slow Cooked Thai Peanut Chicken

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
Cook Time: 6 hours
Total Time: 6 hours 15 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