There’s something about the rich, creamy peanut sauce mingling with tender chicken that makes this Slow Cooker Thai Peanut Chicken Recipe absolutely irresistible. It’s a hands-off comfort meal that fills your kitchen with mouthwatering aromas and leaves everyone asking for seconds.
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Why You'll Love This Recipe
This Slow Cooker Thai Peanut Chicken Recipe has quickly become one of my staples when I want a flavorful, fuss-free dinner. It’s that perfect balance of savory, sweet, and tangy with a hint of spice that feels both exotic and comforting. Plus, you set it and forget it, which is a game changer on busy days.
- Effortless Cooking: The slow cooker does all the work while you go about your day, making dinner prep super easy.
- Rich, Creamy Sauce: The combination of peanut butter, coconut milk, and fresh lime juice creates a sauce that’s both indulgent and fresh.
- Healthy Ingredients: Loaded with protein, veggies, and spinach, it’s a nourishing meal without any heaviness.
- Versatile Meal: Serve it over rice, noodles, or even cauliflower rice – whatever fits your mood or diet.
Ingredients & Why They Work
This recipe’s ingredients come together perfectly, blending familiar pantry staples with vibrant Thai flavors. Each one has a role — from creating depth in the sauce to lending fresh brightness with lime and spinach. Here’s a quick rundown of why I love these together and a few shopping tips.
- Chicken Breast or Thighs: Thighs give more juicy, tender results, but breast works fine if you prefer leaner meat.
- Yellow Onion: Adds sweetness and body, balancing the sauce’s tang and richness.
- Red Bell Pepper: For a subtle crunch and sweetness that lifts the dish.
- Sea Salt & Black Pepper: Simple seasonings that let all the flavors shine.
- Baby Spinach: Wilts into the sauce at the end, adding color, nutrients, and freshness.
- Lime Juice: Essential for bright acidity that cuts through the creamy peanut butter and coconut milk.
- Garlic: For a punchy aromatic base.
- Coconut Milk: Creamy richness that forms the lush sauce—light or full-fat depending on your preference.
- Natural Creamy Peanut Butter: The star ingredient for that comforting, nutty flavor.
- Coconut Aminos: A great alternative to soy sauce, adding umami without overpowering the other flavors.
- Rice Vinegar: Offers subtle acidity and balance.
- Honey (optional): A touch of sweetness to tame the savory and spicy components.
- Toasted Sesame Oil: Adds a lovely nutty fragrance that elevates the dish.
- Fish Sauce (optional): Deepens flavor with authentic Thai umami, but you can skip it if you prefer milder taste.
- Fresh or Dried Ginger: Gives the sauce a warm, spicy kick.
- Crushed Red Pepper Flakes: Just enough heat to keep things interesting without overwhelming.
Make It Your Way
One of the best parts of this Slow Cooker Thai Peanut Chicken Recipe is how easy it is to tweak. I love adding more crushed red pepper flakes for extra heat, and sometimes I swap the spinach for kale if I have it on hand. Feel free to make it your own!
- Variation: Once, I swapped coconut aminos for tamari sauce and added chopped carrots for crunch — the extra sweetness from the carrots was a hit with my family.
- Dietary Mods: For a dairy-free or gluten-free meal, this recipe naturally fits, just double-check your peanut butter and aminos for additives.
- Seasonal Switch: In cooler months, try adding sliced mushrooms or baby corn to boost the veggie content.
Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe
Step 1: Prep Your Protein and Veggies
Start by cutting your chicken into bite-sized pieces—this helps them cook evenly and soak up all that delicious sauce. Dice the onion and red bell pepper. Toss everything in the slow cooker with salt and pepper to season right up front. I’ve found this initial seasoning layers the flavors better than just salting at the end.
Step 2: Whisk Your Peanut Sauce Together
In a bowl, combine the minced garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, ginger, and crushed red pepper flakes. Whisk until smooth. This sauce looks thick at first, but it will loosen perfectly as it cooks. Pour it over your chicken and veggies.
Step 3: Slow Cook to Perfection
Set your slow cooker to low and let it do its magic for 4 to 4 ½ hours. The chicken will become tender and soak in the rich peanut flavors. Resist the urge to lift the lid too often—stirring too much can extend your cooking time.
Step 4: Add Fresh Spinach and Lime
About 10 minutes before serving, stir in your fresh baby spinach and squeeze in the juice of fresh limes. The spinach wilts quickly and adds a burst of color and brightness that balances the richness beautifully. Give it a quick stir, taste, and adjust seasoning with salt and pepper if needed.
Step 5: Serve and Enjoy
Serve your Thai peanut chicken over jasmine rice, cauliflower rice, or noodles. I love using pad Thai noodles for that authentic texture. Top with your favorite garnishes and dig in!
Top Tip
I’ve learned a few tricks that make this Slow Cooker Thai Peanut Chicken Recipe shine every time. Little adjustments can transform the dish from good to truly memorable.
- Fresh Lime Juice at the End: Adding the lime juice last brightens and balances the creamy sauce perfectly — don’t skip this step!
- Don’t Overcook the Chicken: Keep the slow cooker on low and check at 4 hours; overcooked chicken can dry out, so timing matters.
- Use Natural Peanut Butter: Choose a smooth, natural peanut butter without added sugars or hydrogenated oils for the best flavor.
- Add Spinach at the End: Adding it too early makes it mushy; toss it in last few minutes to keep it fresh and vibrant.
How to Serve Slow Cooker Thai Peanut Chicken Recipe
Garnishes
My go-to garnishes here are chopped fresh cilantro, chopped roasted peanuts for crunch, and a sprinkle of sliced green onions. Sometimes I add a few lime wedges on the side for guests who want an extra zing. It’s the little touches that make the meal feel complete and fresh.
Side Dishes
I often pair this with fragrant jasmine rice or even quick garlic sautéed green beans. When I want something lighter, cauliflower rice works beautifully, soaking up the sauce without extra carbs. Sometimes I serve with a crisp cucumber salad to refresh the palate between bites.
Creative Ways to Present
For special occasions, I like to serve this in individual mini bowls lined with banana leaves or over a bed of pad Thai noodles topped with edible flowers and extra crushed peanuts for a restaurant-worthy look. It’s surprisingly easy to dress up when you want to impress.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge, and they hold up well for 3-4 days. The flavors deepen, making the second day even better — if there’s any left!
Freezing
This dish freezes really well. I portion it out into freezer-safe containers without spinach (add fresh spinach when reheating), and it keeps fine for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I usually reheat leftovers gently on the stove over low heat with a splash of water or coconut milk to loosen the sauce. Then I stir in fresh spinach and a squeeze of lime juice to bring it back to life.
Frequently Asked Questions:
Absolutely! Chicken thighs tend to stay juicier and more tender in the slow cooker, making your dish even more flavorful and moist. I usually prefer thighs for this recipe, but breasts work perfectly if that’s what you have on hand.
Coconut aminos add a mild, slightly sweet umami flavor similar to soy sauce, but are lower in sodium and gluten-free. If you don’t have them, tamari sauce or regular soy sauce can be good substitutes. Just adjust salt levels accordingly since soy sauce is saltier.
To make this recipe vegan, swap the chicken for tofu or tempeh and replace fish sauce with tamari or more coconut aminos. The peanut sauce itself is already vegan-friendly, so these simple swaps work great!
This dish is incredibly versatile! Serve it over jasmine rice, cauliflower rice, pad Thai noodles, or even rice noodles. You can also add a side of sautéed greens or a fresh cucumber salad to brighten the meal up.
Final Thoughts
This Slow Cooker Thai Peanut Chicken Recipe feels like a hug in a bowl — it’s easy, packed with flavor, and perfect for busy weeknights or relaxed weekends alike. I love sharing it because it proves that cooking at home doesn’t have to be complicated or time-consuming to be delicious. I really hope you’ll give it a try and make it your own!
Print
Slow Cooker Thai Peanut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Low Lactose
Description
Slow Cooker Thai Peanut Chicken is a delicious and easy-to-make dish featuring tender bite-sized chicken pieces cooked with vegetables and a flavorful homemade peanut sauce. This comforting meal is enhanced with fresh spinach, lime juice, and aromatic seasonings, perfect for serving over rice or noodles.
Ingredients
Chicken and Vegetables
- 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 fresh baby spinach
Peanut Sauce
- 4 garlic cloves, minced
- 1 cup canned coconut milk (light or full-fat)
- 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
- Juice of 1 large lime (about ¼ cup)
Instructions
- Prepare Ingredients: Cut the chicken into bite-size pieces and dice the onion and red bell pepper to prepare for cooking.
- Combine Chicken and Vegetables: In a slow cooker, place the chicken pieces, diced onion, and red bell pepper; season with sea salt and black pepper then toss to coat evenly.
- Make Peanut Sauce: In a bowl, whisk together garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, grated ginger, and crushed red pepper flakes until smooth and well combined.
- Add Sauce and Cook: Pour the prepared peanut sauce over the chicken and vegetables in the slow cooker. Cover and cook on low heat for 4 hours to 4 hours and 30 minutes, or until the chicken is fully cooked and tender.
- Season and Add Spinach: Taste and adjust seasoning with salt and black pepper as needed. Remove the lid and stir in the fresh spinach leaves and lime juice.
- Wilt Spinach: Stir the mixture and cook for a few more minutes in the slow cooker to allow the spinach to wilt and incorporate into the sauce.
- Serve: Serve the Thai peanut chicken over rice, cauliflower rice, pad Thai noodles, or your favorite noodles. Garnish as desired and enjoy.
Notes
- Use chicken thighs for more tender and flavorful meat, or chicken breast for a leaner option.
- If coconut aminos are unavailable, you can substitute with low-sodium soy sauce or tamari.
- Omit honey to keep the recipe vegan or reduce sweetness.
- Adjust crushed red pepper flakes to control the level of spiciness.
- This dish can be made ahead and stores well in the refrigerator for up to 3 days.
- Serve with steamed vegetables or garnish with chopped peanuts and fresh cilantro for extra texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 572 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 65 mg
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