Steam curls up from the valve and your stomach starts talking back. You notice the smell kinda fills up the whole kitchen, the peanut butter and coconut milk blending into something super comforting. You already feel the craving creeping up on you as that float valve clicks into place, telling you the pressure build is happening just right.
Your slow cooker sits there quietly doing its thing, but you know deep down, it's cooking a dinner that'll knock out all your cravings. You peek at the broth depth through the glass lid, imagining tender chicken soaking up all those flavors like a total champ. It's almost too good to wait for!
When the slow cooker finally signals its ready, you gotta slow release the pressure carefully and get ready for that first taste. The sauce clings thick and creamy to every shred of chicken, with just enough heat from red pepper flakes to tickle your tongue. You remember why you love slow cooker meals like this — fuss-free, full of flavor, and perfect for busy days when you just wanna sit back and relax.
The Real Reasons You Will Love This Method
- You throw everything in and let the slow cooker do the hard work for hours
- It’s super forgiving if you gotta step away or get busy
- The broth depth gets rich and cozy as it cooks low and slow
- Pressure build signals and float valve make cooking foolproof
- Slow release keeps all the juicy flavors in the pot
- The chicken turns super tender, shredding so easy without a fight
- Flavors all blend together perfectly with no extra stirring needed
Your Simple Ingredient Checklist
- 1 ½ pounds boneless skinless chicken breasts — your main protein, so juicy and tender after slow cooking
- ½ cup chicken broth — gives the sauce that savory, smooth base you want
- Salt and freshly ground black pepper — gotta season right to bring out the best
- 1 cup unsweetened canned coconut milk — adds creamy body to the sauce without being too rich
- ½ cup natural peanut butter, crunchy or creamy — this is where that Thai peanut flavor shines
- 4 cloves garlic, minced — for that punch of garlicky goodness all through the dish
- Honey, soy sauce, lime juice, rice wine vinegar, fish sauce — the whole tangy, sweet, salty, umami mix
- Crushed red pepper flakes — just enough heat to make you say yum, but not too much to scare
Walking Through Every Single Move
- First, season your chicken breasts with salt and pepper. Don’t be shy here, a little seasoning goes a long way.
- Drop those babies into the bottom of your slow cooker. They’ll soak up all that sauce soon enough.
- In a medium bowl, whisk together chicken broth, coconut milk, peanut butter, minced garlic, honey, soy sauce, lime juice, and rice wine vinegar. Whisk it smooth so it’s ready to pour all over the chicken.
- Pour the sauce mixture right over the chicken in your slow cooker, covering every bit.
- Cover and set your slow cooker on low for 6-7 hours or high for 3-4. You’ll see the float valve pop up as pressure builds, giving you that visual cue it’s heating up just right.
- When cooking time’s up, do a slow release so none of that tasty steam escapes all at once; you want to keep that broth depth maximized.
- Take out the chicken and shred it easily with two forks. It should be falling apart, tender and juicy.
- Return shredded chicken to the slow cooker and stir it through the sauce. Get ready for a supper that’s gonna hit all the right spots.
Easy Tweaks That Make Life Simple
- Swap chicken breasts for thighs if you want something a little fattier and even more tender; thighs soak up sauce like a dream.
- Use crunchy peanut butter to get a lil’ texture surprise in each bite.
- Serve over cooked rice, rice noodles, or lettuce leaves for a quick swap depending on what you’re feeling.
The Flavor Experience Waiting for You
When you taste this, you’ll notice that creamy peanut sauce hits first — silky coconut milk combined with peanut butter brings something so comforting it feels like a warm hug. Then, the tangy lime and rice vinegar sneak in, brightening every bite.
The garlic and soy sauce lend that savory depth that keeps you coming back, and the crushed red pepper flakes add just enough kick to make your tongue wake up without being overwhelming. It’s got that balance you crave after long days.
Every shredded piece of chicken drinks up the sauce in a way that makes you wanna grab seconds immediately. Garnishing with chopped peanuts and fresh cilantro gives you that final fresh crunch and herb note that seals the deal.
Smart Storage That Actually Works
- Store leftovers in an airtight container and keep them in the fridge for up to 4 days — pressure cooker meals like this often taste even better the next day.
- If you wanna freeze some, portion it out and toss in freezer-safe bags or containers then thaw overnight in the fridge before reheating.
- Reheat gently on the stove or in your pressure cooker with a little extra broth added to keep it juicy and not dry out.
- If you’re meal prepping, shred the chicken first and store sauce separately to keep textures at their best until you’re ready to dig in.
What People Always Ask Me
- Can I make this in an electric pressure cooker instead of a slow cooker? Yeah, you sure can! Just use the slow cooking function if it has one or adjust to low pressure cooking with a slow release. Also check out electric pressure cooker Thai peanut chicken recipe for a quick alternative.
- Is peanut butter the only nut butter that works? Peanut butter is best for that classic Thai flavor, but almond butter could work in a pinch if you’re out.
- How spicy is this recipe? The crushed red pepper flakes add gentle heat, but you can always skip them or add more based on your heat love.
- Can I use frozen chicken breasts? You can, but it may need a little extra cooking time to reach that perfect shredding point. Keep an eye on steam cues and pressure build.
- Do I have to shred the chicken? Shredding is definitely what makes this dish work best, soaking lots of sauce, but if you prefer chunks, that works too!
- What are good sides to serve with this? I’m a fan of basmati rice, noodles, or even lettuce wraps if you want something light and fresh with your peanut chicken. Try pairing with our top 10 easy Asian side dishes for more inspiration.
Slow Cooker Thai Peanut Chicken (Easy + Flavorful)
Equipment
- 1 Slow Cooker 6-quart or larger
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts main protein
- ½ cup chicken broth for a savory base
- salt to taste
- freshly ground black pepper to taste
- 1 cup unsweetened canned coconut milk creates creamy body
- ½ cup natural peanut butter creamy or crunchy
- 4 cloves garlic minced
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
- ½ teaspoon crushed red pepper flakes adjust to taste
- chopped peanuts for garnish
- chopped fresh cilantro for garnish
Instructions
Instructions
- Season chicken breasts with salt and pepper.
- Place chicken in bottom of slow cooker and pour in chicken broth.
- Cover and cook on LOW for 4 to 6 hours, until chicken is tender.
- Remove chicken, shred with two forks, then return to slow cooker after draining liquid.
- In a bowl, whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and red pepper flakes.
- Pour sauce over shredded chicken and stir to coat.
- Cover and cook on LOW for an additional 45 to 60 minutes, stirring halfway through.
