This easy slow cooker Thai-inspired peanut chicken simmers in a creamy peanut-coconut sauce flavored with lime, ginger, garlic, and curry spices. It’s high in protein, family-friendly, and perfect for busy weeknights or meal prep. The sauce is rich but not heavy, slightly sweet, and can be adjusted for heat so everyone at the table can enjoy it.
Slow Cooker Thai-Inspired Peanut Chicken
When weekdays get busy, a slow cooker can turn simple ingredients into a satisfying dinner with almost no hands-on time. This Thai-style peanut chicken hits the notes I want in a weeknight meal: creamy texture, a hint of sweetness, gentle heat, and bold savory notes from soy and fish sauce. It cooks low and slow so the chicken becomes tender and soaks up the peanut-coconut sauce—ideal served over rice, rice noodles, or in lettuce cups for a lighter option. It also reheats beautifully, making it a great choice for leftovers and meal prep.
Why This Recipe Works
I tested this recipe several times to balance the flavors. A touch of curry powder adds warmth and depth to the sauce, while sautéing the aromatics—onion, garlic, and ginger—briefly before adding them to the slow cooker brings out their best flavor. The peanut butter and coconut milk create a silky, satisfying sauce that clings to shredded chicken, and a squeeze of lime or a sprinkle of cilantro brightens the finished dish.
- Hands-off: Let the slow cooker do the work while you go about your day.
- High-protein: Made with lean chicken breast and a rich peanut-coconut sauce for satiety.
- Balanced flavors: Sweet, salty, tangy, and a little spicy—easily adjustable.
- Family-friendly: Mild enough for kids; add more sriracha for adults.
- Meal prep friendly: Flavors deepen after a day in the fridge.
Ingredients You’ll Need
Below are the ingredients that create the creamy peanut-coconut sauce and tender shredded chicken. For exact measurements, see the recipe card further down.
- Boneless, skinless chicken breasts – lean and shreddable.
- Curry powder – adds warm, savory depth.
- Aromatics: yellow onion, garlic, and fresh grated ginger.
- Natural peanut butter – for pure peanut flavor and richness.
- Fish sauce – optional but adds umami; omit if you prefer.
- Low-sodium soy sauce (or tamari) – for savory balance.
- Sweetener: brown monk fruit or brown sugar to taste.
- Kosher salt – to enhance all flavors.
- Rice vinegar – adds brightness and acidity.
- Sriracha – adjust for desired heat level.
- Coconut milk – canned for creaminess and body.
- Garnish: chopped peanuts, cilantro or scallions, and lime wedges.
How to Make Slow Cooker Peanut Chicken
A quick sauté of the aromatics softens them and deepens their flavor. After that, combine the sauce ingredients in the slow cooker, add the chicken, and let it cook until tender. The chicken is shredded and returned to the sauce so it absorbs even more flavor. See the recipe card below for the full ingredient list and printable directions.
- Sauté the aromatics: Heat 1 teaspoon toasted sesame oil in a skillet over medium-low heat. Add chopped garlic, diced onion, and grated ginger and sauté until softened, about 3–4 minutes. Stir in the curry powder and cook 1–2 minutes to bloom the spice, then transfer the mixture to a 6–8 quart slow cooker.
- Make the sauce: In the slow cooker, whisk together natural peanut butter, fish sauce (if using), low-sodium soy sauce, brown monk fruit or brown sugar, kosher salt, rice vinegar, sriracha, the remaining sesame oil, and canned coconut milk until smooth.
- Add the chicken: Nestle the boneless, skinless chicken breasts into the sauce and coat them well. Cook on high for 2–3 hours or on low for 4–6 hours, until the chicken is cooked through and easy to shred.
- Shred and finish: Remove the chicken, shred it with two forks, then return it to the slow cooker and stir to combine. Cook on low for an additional 15 minutes so the shredded chicken soaks up the sauce.
Variations & Substitutions
- Protein: Use boneless skinless chicken thighs for a slightly richer result; cook for the same time.
- Nut-free: Substitute almond butter or sunflower seed butter for peanut butter if needed.
- Gluten-free: Replace soy sauce with tamari.
- Sweeteners: Swap monk fruit for honey or brown sugar if preferred.
- Vinegar: Apple cider vinegar works if you don’t have rice vinegar.
- Lower fat: Lite coconut milk can be used, though the sauce will be thinner.
- Mild version: Omit sriracha for no heat.
Serving Suggestions
- Serve the peanut chicken over jasmine rice, rice noodles, or cauliflower rice for a low-carb option. It’s also excellent in lettuce wraps for a lighter meal.
- Top bowls with chopped roasted peanuts, fresh cilantro or scallions, and lime wedges for brightness.
- For extra texture and color, add shredded carrots, sliced cucumbers, edamame, snap peas, or Thai basil.
- Leftovers make a great quick lunch—reheat and serve over roasted vegetables like broccoli or cauliflower for an easy dinner.
Make-Ahead & Storage
This dish is excellent for make-ahead meals because the flavors improve after resting.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in airtight containers for up to 3 months.
- Reheat: Thaw overnight in the fridge if frozen, then warm in the microwave or on the stove until heated through.
Recipe Card
Slow Cooker Peanut Chicken
Yield: 6 servings | Serving size: 3/4 cup chicken
Prep: 10 mins • Cook: 2–3 hrs (high) or 4–6 hrs (low) • Total: about 2 hrs 25 mins (when cooked on high)
Ingredients
- 2 teaspoons toasted sesame oil, divided
- 1½ 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 brown monk fruit sweetener (or brown sugar)
- 1/2 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (more to taste)
- 1 cup canned coconut milk
- 1/4 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
Instructions
- In a skillet, heat 1 teaspoon sesame oil over medium-low. Add garlic, onion, and ginger and sauté until softened, 3–4 minutes. Add curry powder and cook 1–2 minutes more. Transfer to a 6–8 quart slow cooker.
- Whisk peanut butter, fish sauce (if using), soy sauce, sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk in the slow cooker until smooth.
- Add the chicken, turning to coat with the sauce. Cook on high 2–3 hours or on low 4–6 hours, until the chicken is tender and shreddable.
- Remove chicken, shred with two forks, then return to the slow cooker and stir into the sauce. Continue to cook on low for 15 minutes to allow flavors to meld.
- Serve over rice, noodles, or in lettuce cups. Top with chopped peanuts, cilantro or scallions, and a squeeze of lime.
Notes
- Makes about 4 cups of cooked shredded chicken and sauce.
- Garnish suggestions: Thai basil, sliced Fresno or jalapeño peppers for extra heat.
Nutrition (per serving)
Calories: 315.5 kcal • Protein: 31 g • Carbs: 9 g • Fat: 18 g • Fiber: 2.5 g • Sodium: 541.5 mg
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