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slow cooker Thai peanut chicken

Savory Slow Cooker Thai Peanut Chicken for Effortless Comfort

Enjoy a comforting bowl of slow cooker Thai peanut chicken with rich flavors and minimal effort, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs or breasts Use for tender meat that absorbs flavors
For the Sauce
  • 1 cup peanut butter Can substitute with almond or sunflower seed butter
  • 1/4 cup soy sauce Tamari or coconut aminos for gluten-free
  • 2 tablespoons honey Substitute with maple syrup or agave for vegan
  • 2 tablespoons vinegar or lime juice Use either based on preference
  • 1 tablespoon sesame oil May omit if unavailable
  • 3 cloves garlic Minced; garlic powder can be used
  • 1 tablespoon ginger Grated; ground ginger can replace fresh
  • 1/2 teaspoon chili flakes Adjust based on spice preference
  • 1/2 cup water or broth Chicken or vegetable broth based on needs
  • 1 cup coconut milk Optional for richness
For Toppings
  • 1/4 cup crushed peanuts For crunch
  • 1/4 cup cilantro Chopped for freshness
  • 1/4 cup green onions Sliced for garnish
  • 1 tablespoon sesame seeds For visual appeal

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, minced garlic, grated ginger, and chili flakes until smooth. Gradually add water or broth to achieve your desired sauce consistency.
  2. Place the boneless, skinless chicken thighs or breasts in the slow cooker. Pour the peanut sauce over the chicken, ensuring each piece is generously coated.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
  4. Remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it well with the peanut sauce.
  5. Stir in coconut milk towards the end or just before serving, allowing the flavors to meld together beautifully.
  6. Scoop the shredded chicken into bowls, topping each serving with crushed peanuts, cilantro, and sliced green onions. Serve with jasmine rice or lettuce wraps.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Consider searing the chicken for deeper flavor. Tweak the sauce to your taste before cooking. Store leftovers properly for best results.

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