Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 (5-ounce) carton or bag fresh baby spinach; Juice of 1 large or 2 small limes (¼ cup); 4 garlic cloves, minced; 1 cup light or full-fat canned coconut milk; ½ cup natural creamy peanut butter; ¼ cup coconut aminos; 2 tablespoons rice vinegar; 1 tablespoon honey (optional); 2 teaspoons toasted sesame oil; 1 teaspoon fish sauce (optional); 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger); ½ teaspoon crushed red pepper flakes

If you’re anything like me and enjoy the magic of slow cooker meals that impress with minimal effort, then you’re going to love this one. This Slow Cooker Thai Peanut Chicken Recipe delivers a perfect balance of creamy, tangy, and spicy flavors that come together in one rich, comforting dish. I absolutely love how the peanut sauce slowly infuses into the tender chicken, and you’ll find it becomes a weeknight favorite fast.

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Why You’ll Love This Recipe

Instant Comfort Food: The slow cooker lets the peanut sauce soak into the chicken, giving it that rich, melt-in-your-mouth texture you’ve been craving.
Simple Ingredients: You probably have most of the ingredients on hand, and the recipe is straightforward enough for culinary newbies and seasoned pros alike.
Versatile Meal: It pairs perfectly with rice, noodles, or even cauliflower rice for a low-carb option, letting you customize your dinner every time.
Healthy and Flavorful: Packed with protein, veggies, and a homemade sauce free from artificial additives — it’s a win for your taste buds and your body.

The image shows a creamy soup with several layers visible in a white marbled bowl. The bottom layer is a light beige creamy broth with specks of black pepper. Floating in the broth are medium-sized light brown pieces of cooked chicken, bright green spinach leaves, and small chunks of red tomatoes scattered around. On top, chopped light brown nuts and fresh green herbs add texture and color contrast. A black ladle with a wooden handle is lifting a piece of chicken garnished with herbs from the soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Thai Peanut Chicken Recipe plays its part in building layers of flavor and texture. I like to use fresh produce and quality peanut butter to really elevate the dish, and trust me, it makes all the difference!

Boneless, skinless chicken breast or thighs: Thighs stay extra juicy, but chicken breast works great too—just don’t overcook to avoid dryness.
Yellow onion: Adds subtle sweetness that melts into the sauce over hours of cooking.
Red bell pepper: Gives a pop of color and gentle crunch; it cooks down tender but keeps some bite.
Sea salt and black pepper: Basic seasoning to bring out all the flavors naturally.
Fresh baby spinach: Toss in right at the end for a fresh, nutritious boost that wilts perfectly in the sauce.
Lime juice: Brightens up the rich peanut sauce—don’t skip this zingy twist!
Garlic cloves: Minced for that punchy aromatic kick that pairs beautifully with the peanut butter.
Coconut milk: Use full-fat for extra creaminess, or light to keep it leaner—both work well.
Natural creamy peanut butter: The star ingredient; go for unsweetened and unsalted for control over the sauce’s balance.
Coconut aminos: A soy-free alternative to soy sauce—they add great depth and a touch of sweetness.
Rice vinegar: Helps balance the creaminess with a gentle acidity.
Honey (optional): Adds mild sweetness, especially if you like your sauce on the sweeter side.
Toasted sesame oil: Just a little gives a wonderful nutty aroma.
Fish sauce (optional): A tiny splash amps up the umami for that authentic Thai taste.
Fresh ginger: Grated for warmth and a bit of spice, though ground ginger works in a pinch.
Crushed red pepper flakes: Add just the right amount of heat—adjust to your liking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Thai Peanut Chicken Recipe my own depending on what’s in the fridge or my mood. Feel free to play around — you might just discover your new favorite version!

Swap the Protein: I’ve tried this with shrimp and even tofu for a plant-based twist, and it still holds up amazingly well.
Spice it Up or Down: You can double the crushed red pepper flakes if you like it fiery, or omit the fish sauce to keep it milder.
Veggie Boost: Toss in snap peas or shredded carrots at the end to add even more crunch and freshness.
Nut-Free Version: Replace peanut butter with sunflower seed butter and use tamari in place of coconut aminos—I’ve done this for friends with allergies, and they loved it!

How to Make Slow Cooker Thai Peanut Chicken Recipe

Step 1: Prep and Layer Your Ingredients

Start by cutting the chicken into bite-sized pieces—this helps the flavors absorb better and cooks evenly. Toss the chicken with diced onion, red bell pepper, sea salt, and black pepper right in the slow cooker. I like to use my hands here; it’s the easiest way to make sure everything’s coated and ready.

Step 2: Whisk Together That Amazing Peanut Sauce

In a separate bowl, whisk your minced garlic, coconut milk, creamy peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, fresh ginger, and crushed red pepper flakes until smooth. I discovered this trick to whisk the peanut butter first with the coconut milk—it helps avoid clumps and makes the sauce velvety.

Step 3: Pour, Cook, and Let the Magic Happen

Pour that luscious peanut sauce right over your chicken and veggies. Set your slow cooker on low and let it work its magic for 4 to 4 ½ hours. When I first tried this, I was amazed how tender and flavorful the chicken turned out after slow cooking.

Step 4: Final Touches—Season, Spinach, and Lime

Once the chicken is cooked through, check the seasoning and add more salt or pepper if you feel it needs a little boost. Then stir in fresh baby spinach and the juice of one or two limes. Let it cook for a few more minutes until the spinach wilts, adding a fresh brightness that cuts through the richness.

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Pro Tips for Making Slow Cooker Thai Peanut Chicken Recipe

Avoid Overcooking the Chicken: Keep an eye on the slow cooker’s timing—over 4 ½ hours can dry out chicken breast, so start checking at 4 hours.
Smooth Sauce Secret: Whisk peanut butter with coconut milk before adding the rest to prevent lumps and ensure a silky texture.
Balancing Flavors: Taste before serving and adjust acidity or saltiness with extra lime juice or coconut aminos to your preference.
Add Spinach Last: Stir it in right at the end to keep it vibrant and avoid overcooking which can make it mushy.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

A white bowl holds a layered dish starting with a base of thin, white rice noodles. On top, there are small pieces of light brown cooked meat mixed with chopped red bell peppers, green onions, and fresh cilantro leaves. There are also crushed peanuts scattered over the dish and small green lime wedges placed around the edges. A golden spoon is placed inside the bowl, leaning against the side. The bowl sits on a white marbled surface with some lime wedges and cilantro scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of chopped fresh cilantro and sliced green onions—they add freshness and a little crunch. Sometimes I toss on chopped roasted peanuts for texture, which my family goes crazy for. A few extra lime wedges on the side never hurt either!

Side Dishes

I’ve served this Thai peanut chicken over fluffy jasmine rice, which soaks up the sauce beautifully. Another favorite is cauliflower rice for a lighter option. Sometimes, I try it with rice noodles or pad Thai noodles, giving it a fun twist and extra chewiness.

Creative Ways to Present

For special dinners, I’ve served the slow cooker Thai peanut chicken in edible lettuce cups for a fresh, handheld meal. It’s fun, colorful, and perfect for impressing guests. Also, layering it over a bed of shredded cabbage or spiralized veggies adds a crisp contrast that always delights.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep well refrigerated in an airtight container for up to 3 days. When I store mine, I like to separate the sauce and chicken from the rice or noodles to avoid sogginess. It helps keep everything tasting fresh.

Freezing

This recipe freezes beautifully! I portion out the chicken and sauce without the fresh spinach or lime juice (add those fresh after thawing) and freeze in meal-sized containers. When you defrost in the fridge overnight, the sauce remains creamy and delicious.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally to warm evenly and avoid curdling the sauce. Add a splash of water or coconut milk if it thickens too much. Then toss in fresh spinach and a squeeze of lime juice right before serving to revive that fresh flavor.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are actually my personal favorite for this dish as they stay juicy and tender even after slow cooking. They also add a richer flavor. Just make sure to cut them into similar-sized pieces to ensure even cooking.
Is there a substitute for coconut aminos if I can’t find it?

You can easily substitute soy sauce or tamari if you don’t have coconut aminos on hand. Keep in mind soy sauce is saltier, so you might want to reduce the added salt slightly. Tamari is a good gluten-free alternative that’s closer in flavor.
How spicy is this Slow Cooker Thai Peanut Chicken Recipe?

The recipe has a mild to medium heat level thanks to the crushed red pepper flakes. You can easily adjust the spice by adding more or less according to your taste. Leaving out the red pepper flakes makes it kid-friendly too.
Can I make this recipe in an instant pot or on the stovetop?

Yes! While slow cooking brings out the best flavors by giving the sauce time to meld, you can adapt it to an Instant Pot by using the pressure cook function for about 15 minutes. On the stovetop, simmer gently for 25-30 minutes until chicken is cooked through and sauce thickens.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe is one of those meals that just makes life easier and tastier—I love how easy it is to throw together in the morning and come home to dinner that feels like a cozy treat. Whether you’re feeding a hungry family or meal prepping for the week, this recipe checks all the boxes of flavor, convenience, and wholesomeness. Give it a try and watch it become your go-to slow cooker dinner, just like it did for me!