Imagine coming home to the intoxicating smell of peanut sauce simmering away in your slow cooker, filling the house with a warm, inviting aroma. That’s exactly what this slow cooker Thai peanut chicken delivers.
Tender chicken, coated in a rich, creamy peanut sauce, spiced just right, and infused with layers of flavors like ginger, lime, and garlic.
Whether you’re serving it for a weeknight dinner, meal prepping for the week, or impressing your guests at a casual dinner party, this dish is bound to become a favorite.
It’s comforting, but with the exotic twist of Thai cuisine that adds a whole new dimension to your cooking routine. The best part? It requires just a few simple ingredients and almost no active time. Let the slow cooker work its magic while you relax.
Why You’ll Love This Slow Cooker Thai Peanut Chicken
Here’s why this dish will quickly become one of your go-to recipes:
- Rich and Creamy Peanut Sauce – The peanut butter, coconut milk, and spices create a rich sauce that perfectly complements the tender chicken.
- Minimal Prep – Toss everything into the slow cooker and let it work its magic. No constant monitoring needed!
- Perfectly Balanced Flavors – The combination of sweet, salty, spicy, and sour brings a complex flavor profile to the dish, making every bite delightful.
- Versatile – Serve it with rice, noodles, or even on a salad for a refreshing twist.
The flavors meld beautifully as it cooks, and the chicken turns fall-apart tender, soaking up all the delicious peanut sauce.
Key Ingredients for Slow Cooker Thai Peanut Chicken
The key to this dish lies in the simple but flavorful ingredients. Here’s what you need:
- Boneless, Skinless Chicken Thighs – Chicken thighs work best for slow cooking as they stay juicy and tender.
- Peanut Butter – Use creamy peanut butter for a smooth sauce with that signature nutty flavor.
- Coconut Milk – Adds richness and a slight sweetness to balance the heat.
- Soy Sauce – For depth and that salty umami flavor.
- Ginger and Garlic – Fresh ginger adds a warm, zesty heat, and garlic brings a savory base to the sauce.
- Lime Juice – A squeeze of lime cuts through the richness and adds a burst of freshness.
- Red Pepper Flakes – To give the dish just the right amount of heat.
- Honey – To balance the saltiness and spice with a bit of sweetness.
These ingredients come together to create a creamy, rich sauce that perfectly coats the chicken and whatever you choose to serve it with.
How to Make Slow Cooker Thai Peanut Chicken
Making this dish is incredibly simple, thanks to your trusty slow cooker. Here’s how to do it:
- Prepare the Chicken – Place the boneless chicken thighs in the slow cooker and season them with salt and pepper.
- Make the Peanut Sauce – In a bowl, whisk together the peanut butter, coconut milk, soy sauce, ginger, garlic, lime juice, and red pepper flakes. Once combined, pour the sauce over the chicken in the slow cooker.
- Slow Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the Chicken – Once the chicken is cooked, use two forks to shred it directly in the slow cooker, stirring it into the sauce.
- Serve and Garnish – Serve the shredded chicken with rice, noodles, or on a salad. Garnish with chopped peanuts, cilantro, and a lime wedge for extra flavor and color.
With minimal effort, you’ve got a dish that’s packed with vibrant flavors and comforting textures.
What to Serve with Slow Cooker Thai Peanut Chicken
This Thai-inspired dish pairs perfectly with a variety of sides to create a balanced and satisfying meal:
| Side Dish | Why It Works |
|---|---|
| Jasmine Rice | The light, fragrant rice soaks up the creamy peanut sauce. |
| Rice Noodles | Soft noodles that perfectly complement the chicken and sauce. |
| Steamed Veggies | Lightly steamed broccoli, carrots, or snap peas provide a crunchy contrast. |
| Cucumber Salad | A crisp cucumber salad with a tangy dressing balances the richness. |
| Sesame Seeds | Sprinkle on top for extra texture and a slight nutty flavor. |
How to Store and Reheat Slow Cooker Thai Peanut Chicken
This dish stores well for leftovers and is perfect for meal prepping. Here’s how to store and reheat:
How to Store Leftovers
- Once the stew has cooled, transfer it to an airtight container.
- It will stay fresh in the fridge for up to 3 days.
How to Reheat
- Stovetop: Reheat the chicken and sauce in a saucepan over low heat, adding a bit of water or coconut milk to keep it creamy.
- Microwave: Reheat in 30-second intervals, stirring in between, until fully heated.
- Slow Cooker: If you have leftovers, you can also reheat in the slow cooker on low for 1-2 hours.
Tips for the Best Slow Cooker Thai Peanut Chicken
To make sure this dish turns out perfectly every time, follow these tips:
- Use chicken thighs rather than breasts for maximum flavor and tenderness.
- Adjust the spice level by adding more or less red pepper flakes to suit your taste.
- Stir the chicken into the sauce before serving so it’s well-coated and extra flavorful.
- Top with fresh herbs like cilantro for a burst of freshness, and add a sprinkle of chopped peanuts for crunch.
Frequently Asked Questions
1. Can I use boneless chicken breasts?
While chicken thighs are ideal for this recipe, you can use boneless chicken breasts as well. Just be sure not to overcook them, as they can dry out more easily.
2. Can I make this recipe ahead of time?
Yes, this chicken can be made ahead and stored in the fridge for up to 3 days. It also reheats beautifully, making it a great meal prep option.
3. Can I make this dish spicier?
Absolutely! You can add more red pepper flakes, or even a fresh chili pepper for extra heat. Adjust to your preferred spice level.
4. Can I make this dish vegan?
Yes, simply swap the chicken for tofu or tempeh and use coconut aminos instead of soy sauce for a vegan version.
5. What else can I serve this with?
Besides rice or noodles, this Thai peanut chicken also pairs wonderfully with grilled veggies, roasted sweet potatoes, or even crunchy spring rolls for an added texture contrast.
Slow Cooker Thai Peanut Chicken
Equipment
- Large Skillet For browning chicken and sautéing garlic
- Slow Cooker For slow cooking the chicken
- Wooden Spoon For stirring the sauce
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup peanut butter creamy
- 1 can coconut milk full fat
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 1 inch ginger fresh, minced
- 1 tablespoon honey
- 1 teaspoon red pepper flakes adjust to taste
- 1 tablespoon lime juice
- 1 cup cilantro for garnish
- 1 cup chopped peanuts for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
- In the same skillet, sauté garlic and ginger for 1-2 minutes. Add the peanut butter, coconut milk, soy sauce, honey, and red pepper flakes. Stir to combine.
- Pour the peanut sauce mixture over the chicken in the slow cooker. Cover and cook on low for 4-5 hours, or high for 2-3 hours.
- Once the chicken is tender, shred it with two forks directly in the slow cooker. Stir well to coat the shredded chicken in the sauce.
- Serve the shredded chicken over rice or noodles. Top with fresh cilantro, chopped peanuts, and a squeeze of lime juice.
Notes
- If you prefer more spice, add extra **red pepper flakes** or a chopped **jalapeño** to the sauce.
- This dish pairs wonderfully with **steamed jasmine rice** or **noodles**.
- For a lighter version, serve it on a bed of **zucchini noodles** or **cauliflower rice**.
- Leftovers can be stored in the fridge for up to **3 days** or frozen for **up to 3 months**.
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