Slow Cooker Thai Peanut Chicken
This Slow Cooker Thai Peanut Chicken is an ultra-easy recipe that fills your home with a warm, nutty aroma and is perfect for busy weeknights. With only a few pantry-friendly ingredients, it results in a creamy, tangy sauce that is sure to impress the whole family.
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts or use thighs for richer flavor
- 1 cup peanut butter creamy works best; natural OK if well-stirred
- 1/2 cup soy sauce use low-sodium or tamari for gluten-free
- 1/4 cup honey maple syrup or brown sugar as alternatives
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic (about 2 cloves)
- 1 tablespoon grated ginger (or 1 tsp ground ginger)
- 1/2 cup coconut milk full-fat for creamier sauce
- Salt and pepper to taste
- Chopped green onions and crushed peanuts for garnish
Instructions
Preparation
- Place the chicken breasts in a single layer in the slow cooker. Season lightly with salt and pepper.
- In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. A splash of warm water helps the peanut butter blend if it’s thick.
- Pour the peanut sauce evenly over the chicken, coating each piece.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily.
- About 30 minutes before serving, stir in the coconut milk. This prevents separation and keeps the sauce creamy.
- Remove the chicken to a cutting board or shred it directly in the pot using two forks. Mix the shredded chicken thoroughly with the sauce so every piece is coated.
- Serve hot topped with chopped green onions and crushed peanuts.
Notes
For a gluten-free version, swap soy sauce for tamari or coconut aminos. Make it nut-free by using sunbutter and a splash more coconut milk; flavor will change but texture remains great. If you prefer less sweetness, reduce honey to 2 tablespoons and taste before serving.