Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 1½ – 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 or bag fresh baby spinach; Juice of 1 large or 2 small limes (¼ cup); 4 garlic cloves, minced; 1 cup light or full-fat canned coconut milk; 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

If you’re looking for a meal that’s not only packed with flavor but also incredibly easy to prepare, you’re going to love this Slow Cooker Thai Peanut Chicken Recipe. It’s a delicious, saucy dish with tender chicken smothered in a creamy peanut sauce infused with Thai spices. I absolutely love how this turns out because it’s all done in the slow cooker—meaning you can set it and forget it, then come home to dinner that feels like it took hours to make but really didn’t.

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Why You’ll Love This Recipe

Effortless Slow Cooker Magic: Just toss ingredients in and let it work its magic while you handle other things.
Perfect Balance of Flavors: Creamy peanut butter meets tangy lime and a kick of spice for a well-rounded dish.
Healthy and Comforting: Packed with protein and veggies but still feels indulgent.
Family Favorite: My family goes crazy for this recipe every single time I make it.

This image shows a creamy dish with several chunks of light brown chicken mixed with dark green spinach leaves, small pieces of red bell pepper, and chopped nuts sprinkled on top. The creamy sauce is light beige and coats all the ingredients, giving a thick texture. The dish has a mix of smooth sauce and soft, tender pieces of chicken and vegetables, all being scooped up by a wooden spoon with a black ladle. The scene has a close-up view emphasizing the fresh herbs scattered throughout the dish, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Thai Peanut Chicken Recipe plays a role in building those rich, comforting flavors. I like to make sure I have fresh veggies on hand, and choosing creamy natural peanut butter really makes the sauce silky and delicious.

Chicken breast or thighs: Both work well; thighs stay juicy, while breasts are a leaner option.
Yellow onion: Adds nice sweetness and depth to the sauce.
Red bell pepper: Brings color and a subtle, sweet crunch.
Sea salt and black pepper: Essential for seasoning—don’t skip this step!
Fresh baby spinach: Folded in at the end for a pop of green and extra nutrients.
Lime juice: Adds brightness and balances the creamy peanut flavor perfectly.
Garlic cloves: Freshly minced garlic packs a punch in the sauce.
Coconut milk: Light or full-fat—both work, but full-fat adds creamier richness.
Natural creamy peanut butter: Use all-natural for the best texture and flavor.
Coconut aminos: A tasty soy sauce alternative that’s lower in sodium.
Rice vinegar: Brings acidity for balance.
Honey (optional): Just a touch to mellow heat and round out flavors.
Toasted sesame oil: Gives a deep, nutty aroma and taste.
Fish sauce (optional): Adds umami depth if you like that savory punch.
Fresh ginger: Grated ginger elevates the tangy and spicy notes.
Crushed red pepper flakes: Adds heat—you can adjust to your liking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on what I have in the fridge or what my family’s craving. This Slow Cooker Thai Peanut Chicken Recipe is super adaptable, so don’t hesitate to customize it to your taste or dietary needs.

Add Crunch: I sometimes throw in chopped peanuts or cashews just before serving to add a satisfying crunch.
Spicy Kick: If you like it hotter, I recommend more red pepper flakes or a splash of sriracha in the sauce.
Vegan Variation: Substitute chicken with firm tofu or chickpeas and swap fish sauce for extra coconut aminos.
Veggie Boost: Try adding sliced zucchini or snap peas for extra veggies and texture.

How to Make Slow Cooker Thai Peanut Chicken Recipe

Step 1: Prep and Layer Your Ingredients

Start by cutting your chicken into bite-size pieces—this helps it cook evenly and soak up all that delicious sauce. Toss the chicken with diced onion and red bell pepper in the slow cooker. Season with sea salt and black pepper. I like to gently mix it all to make sure everything is nicely coated and ready to absorb the peanut sauce.

Step 2: Whisk Together the Peanut Sauce

In a separate bowl, combine the minced garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey (if using), sesame oil, fish sauce, fresh ginger, and red pepper flakes. Whisk it all until smooth and creamy. This blend is where the magic happens—taste it and adjust seasonings if needed; a little more honey or lime juice can balance things out perfectly.

Step 3: Pour, Cook, and Savor

Pour the sauce over the chicken and veggies in your slow cooker. Set it on low for 4 to 4 ½ hours—enough time for the chicken to become tender and the flavors to meld beautifully. When cooking’s done, taste and tweak the seasoning. Don’t worry if the sauce seems thick; it will coat the chicken nicely.

Step 4: Finish with Spinach and Lime Juice

Just before serving, add the fresh baby spinach and squeeze in that fresh lime juice. Stir gently and let it cook for a few more minutes so the spinach wilts but still retains its gorgeous color and texture. This finishing touch really brightens the dish.

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Pro Tips for Making Slow Cooker Thai Peanut Chicken Recipe

Choose Thighs for Juiciness: I found chicken thighs stay tender and juicy longer in slow cooking than breasts, which sometimes dry out.
Don’t Overcook: Keep an eye on cook time; slow cookers vary, and overcooking can make the chicken tough.
Fresh Lime Juice at the End: Adding lime juice last preserves that fresh, zesty flavor—a total game changer.
Adjust Spice Gradually: Start with less red pepper flakes; you can always sprinkle more at serving time for perfect heat.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

A white bowl holds three main layers: at the bottom, thin white rice noodles are loosely piled, forming a soft textured base; the middle layer is made up of light browned chicken pieces mixed with chopped red bell peppers and dark green leafy vegetables, giving a colorful and fresh look; the top layer is sprinkled generously with chopped green onions, peanuts, fresh cilantro leaves, and small red chili flakes, adding texture and brightness; on the side inside the bowl, there are three lime wedges with a vibrant green color; a golden spoon rests inside the bowl, partly buried in the food, and the bowl sits on a white marbled surface with some green cilantro sprigs, lime pieces, and scattered crushed peanuts around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this Thai Peanut Chicken with chopped fresh cilantro, sliced green onions, and a handful of crushed peanuts for texture. A drizzle of extra lime juice or a sprinkle of sesame seeds also makes it look and taste fantastic. These little extras brighten the dish and add that authentic touch.

Side Dishes

My go-to is simple steamed jasmine rice to soak up all the sauce, but you can also pair it with cauliflower rice for a low-carb option or toss it with pad Thai noodles for a fun twist. Roasted or steamed veggies like broccoli or snap peas also complement the flavors beautifully.

Creative Ways to Present

When I’ve served this at dinner parties, I like plating it in wide bowls with noodles or rice spiraled neatly on one side and the chicken piled high on the other, garnished with fresh herbs and lime wedges. It looks restaurant-worthy with minimal effort, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftovers in an airtight container in the fridge. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it before refrigerating to keep the texture spot-on.

Freezing

I’ve frozen this recipe successfully by portioning it into freezer-safe containers right after cooking. When I’m ready, I thaw in the fridge overnight and reheat gently on the stove or microwave. It holds up well because of the thick sauce, though fresh spinach is best added fresh when serving.

Reheating

For reheating, I like to warm it slowly over medium heat on the stove, stirring occasionally to avoid sticking. If the sauce thickened too much in the fridge, adding a splash of water or coconut milk helps loosen it back to the perfect consistency.

FAQs

Can I use chicken thighs instead of breasts for this Slow Cooker Thai Peanut Chicken Recipe?

Absolutely! Chicken thighs work beautifully in this recipe because they stay moist and tender during slow cooking. They also add a slightly richer flavor, which complements the peanut sauce perfectly. If you prefer breasts, just keep an eye on cooking time to avoid drying them out.
What can I use if I don’t have coconut aminos?

If you don’t have coconut aminos, you can substitute with low-sodium soy sauce or tamari. Both will provide that umami and salty depth the recipe needs. Just keep in mind soy sauce is a bit saltier, so you might want to adjust the salt accordingly.
Can I make this recipe without a slow cooker?

Yes! While the slow cooker makes this dish super easy, you can make it on the stovetop over low heat. Just simmer the chicken with the sauce in a covered skillet for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
How spicy is this recipe?

This Slow Cooker Thai Peanut Chicken Recipe has a gentle warmth from the red pepper flakes, but you can easily adjust the spice to your liking. Adding less will keep it mild, while adding more or some chili sauce can give it a nice kick.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe is one of those dishes that quickly became a staple in my kitchen because it’s so fuss-free and reliably delicious. I love how it fills the house with incredible aromas and delivers a comforting, rich meal with hardly any effort. If you try this out, I have a feeling it’ll find a place at your dinner table just like it did in mine.