This easy Slow Cooker Thai-Inspired Peanut Chicken simmers in a creamy peanut-coconut sauce with lime, ginger, garlic, and curry spices. It’s high-protein and family-friendly.
Slow Cooker Thai-Inspired Peanut Chicken
When my weekdays get hectic, I love using my slow cooker for simple, flavorful dinners that basically make themselves. I know you all love slow cooker recipes, so I think you will love this Slow Cooker Thai-style Peanut Chicken. It’s everything I want in a weeknight—creamy, slightly sweet, a little spicy, and packed with protein. It simmers all day in a peanut-coconut sauce until the chicken is tender and saucy enough to spoon over rice to meal prep some bowls, over noodles or veggies. If you love my Peanut-Braised Chicken Breasts or Peanut Noodles with Chicken, this one is right up your alley.
Why This Recipe Works
I tested this recipe a few times to get the flavor balance just right. I drew inspiration from the touch of curry powder in my Air Fryer Chicken Satay in my Skinnytaste Air Fryer Dinners cookbook. Adding that warm spice here made the sauce more layered and helped this slow cooker version stand out. It’s the kind of small tweak that turns a simple weeknight meal into something crave-worthy.
- Hands-off: The slow cooker does all the work while you’re away, making it perfect for busy weekdays.
- High-protein: Made with lean chicken breast and a peanut-coconut sauce that adds satisfying richness without being heavy.
- Balanced flavors: It’s the classic Thai-inspired combo of sweet, salty, spicy, and tangy.
- Family-friendly: Mild enough for kids but easy to customize with heat for adults.
- Meal-prep ready: Tastes even better the next day.
Ingredients You’ll Need
Read more below about all the ingredients for this creamy peanut chicken. See the recipe card below for the exact measurements.
- Boneless, Skinless Chicken Breasts are a lean source of protein.
- Curry Powder for depth
- Aromatics: Diced onion, chopped garlic, grated ginger
- Natural Peanut Butter contains only peanuts and salt.
- Fish Sauce adds depth, but you can leave it out if you prefer.
- Low-sodium Soy Sauce for umami flavor
- Sweetener: I used brown monk fruit for sweetness, with zero calories and zero net carbs.
- Kosher Salt enhances the flavors.
- Rice Vinegar’s acidity balances the richness.
- Sriracha for spiciness. Add more or less depending on your heat preference.
- Coconut Milk for creaminess without dairy
- Garnish: Peanuts, cilantro or scallion, and lime wedges
How to Make Slow Cooker Peanut Chicken
Sautéing the aromatics intensifies their flavor, enhancing the entire dish. After that quick step, mix everything in the crock pot and set it to slow cook. See the recipe card at the bottom for printable directions.
- Sauté the aromatics in sesame oil over medium-low heat. Add the curry powder, cook for a minute, then transfer to the slow cooker.
- Make the Thai peanut sauce: Whisk together the peanut butter, fish sauce, soy sauce, monk fruit, salt, rice vinegar, remaining sesame oil, and coconut milk in the crockpot. Add the chicken and coat it with the sauce.
- Slow cook the peanut chicken on high for 2 to 3 hours or on low for 4 to 6 hours.
- Shred the chicken. Remove it from the pot and use 2 forks to shred it. Then, return it to the slow cooker, mixing it into the sauce, and cook on low for 15 minutes.
Variations & Substitutions
- Protein: Make this crockpot peanut chicken with boneless, skinless thighs and cook for the same amount of time.
- If you’re allergic to peanuts, replace peanut butter with almond or sunflower butter.
- Make it gluten-free: Substitute soy sauce with tamari.
- Sweetener options: Swap monk fruit with honey or brown sugar.
- No rice vinegar? Use apple cider vinegar.
- If you only have lite coconut milk, you can use it, but the sauce will not be as thick and creamy.
- Keep it mild and omit the sriracha.
Serving Suggestions
- I like to serve this healthy peanut chicken in lettuce wraps, rice bowls, or noodle bowls, and top it with peanuts, cilantro, and scallions. Jasmine rice and rice noodles are great, or you can use cauliflower rice for a low-carb option.
- For more garnish ideas, try it with Thai basil or sliced Fresno or jalapeño peppers. If you want more vegetables, add sliced cucumbers, edamame, snap peas, or shredded carrots.
- If you don’t want to make a rice or noodle bowl, you could serve the chicken and peanut sauce over roasted broccoli or cauliflower.
Make-Ahead & Storage
Since this peanut chicken reheats nicely, it’s a great make-ahead dinner option.
- Refrigerate leftover chicken for up to 4 days.
- Freeze it in airtight containers for up to 3 months.
- Reheat: Thaw it in the fridge overnight, then microwave until warm.
More Slow Cooker Chicken Recipes You’ll Love
Yield: servings
Serving Size: 3 /4 cup chicken
- 2 teaspoons toasted sesame oil, divided
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon curry powder
- 5 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 tablespoon fresh grated ginger
- 3 tablespoons natural peanut butter
- 1 tablespoon fish sauce, optional
- 3 tablespoons low sodium soy sauce, or tamari
- 2 teaspoons monk fruit brown sweetener, or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha, add more if you like it spicy
- 1 cup canned coconut milk, I used Thai Kitchen
- ¼ cup chopped roasted peanuts, for garnish
- Chopped cilantro, or scallions, for garnish
- Lime wedges, for serving
- Jasmine rice, lettuce cups, or cauliflower rice, for serving
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Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low heat and saute until soft, 3 to 4 minutes. Add the curry powder and continue cooking 1 to 2 minutes. Transfer to a 6-8 quart slow cooker.
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Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly combine. Add the chicken and coat well.
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Cook on high for 2 to 3 hours, or low 4 to 6 hours, until the chicken is cooked through and shreddable. Scrape down the sides of the slow cooker as necessary.
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Remove the chicken and shred it into bite-size pieces. Return the chicken to the sauce and stir to combine. Turn the slow cooker down to low and continue to cook for an additional 15 minutes, so the chicken can absorb the sauce.
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Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the chicken.
Last Step:
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- Makes about 4 cups
- Additional garnish suggestions – Thai basil, sliced Fresno or jalapeño
Serving: 3 /4 cup chicken, Calories: 315.5 kcal, Carbohydrates: 9 g, Protein: 31 g, Fat: 18 g, Saturated Fat: 7.5 g, Cholesterol: 83 mg, Sodium: 541.5 mg, Fiber: 2.5 g, Sugar: 2.5 g