Thai Peanut Chicken An Amazing Ultimate Crockpot

That first hiss from the cooker tells you something good is happening. It’s that sound that wakes up your senses, a promise that tasty things are on their way. You might catch yourself just standin’ there, waiting for that pressure to build, heart beatin’ a little faster.

You can’t ignore how the sealing ring does its job, locking in steam like a secret guard. Inside, the peanut chicken is getting all cozy with spicy and sweet flavors, slow releasing them into the coconut milk sauce. It’s almost like a little kitchen party going on while you're doin' other stuff.

You remember when meals took forever, but now you’re sittin’ pretty 'cause this recipe cuts wait time without cutting flavor. After the valve hiss starts, the real cooking begins. You just gotta trust it and let the pressure cooker do its thing, natural release and all.

What Makes Pressure Cooking Win Every Round

• Flavor’s locked in tight, so every bite is like a punch of yum.
• The chicken comes out super tender and juicy, no drying out.
• Cook time slashes down compared to slow cooking.
• You’re hands free to do other stuff while it cooks.
• No mess or fuss, cleanup’s usually a breeze.

Plus, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for another easy, hands-free meal option that’s perfect for busy days.

The Complete Shopping Rundown

• Olive oil – just 1 tablespoon to brown chicken.
• Boneless skinless chicken breasts, 2 pounds, cut into chunks.
• Cornstarch to thicken sauce nicely.
• Salt and pepper to taste, gotta balance flavor, ya know?
• Canned full-fat coconut milk for creamy goodness.
• Creamy peanut butter, 3 tablespoons, the real star of sauce.
• Low-sodium soy sauce adds that salty umami kick.
• Honey makes it sweet and sticky.
• Rice wine vinegar to brighten the whole dish.
• Lime juice, sesame oil, ground ginger, garlic powder, and cumin optional cayenne spice for a little heat.

Also, don’t forget peanuts chopped fine and fresh cilantro plus green onions if you wanna garnish and add some crunch and green freshness. It’s these simple things that bring the dish alive on your plate.

The Full Pressure Cooker Journey

1. Heat olive oil in a skillet over medium heat till nice and warm.
2. Toss chicken pieces in and brown lightly for about 4 to 5 minutes till edges get some color.
3. Transfer browned chicken into your slow cooker insert, ready to soak in flavors.
4. In a bowl, whisk cornstarch, salt, pepper, coconut milk, peanut butter, soy sauce, honey, and rice wine vinegar till super smooth.
5. Pour that creamy sauce all over the chicken and stir gently so every piece gets covered.
6. Lock the lid, make sure your sealing ring’s in place and set cooker on low for 4 to 5 hours or high for 2 to 3.
7. After cooking, wait for natural release or use slow release to avoid splashes and wait till valve hiss signals it’s safe to open.
8. Stir sauce one last time before serving. It should be glossy, smooth, and clinging to the chicken juuuuust right.

For another fantastic dump meal, see our Classic Crockpot Pierogi Casserole with Kielbasa. It’s packed with hearty flavors and minimal effort.

Easy Tweaks That Make Life Simple

• If you’re in a rush, just use high pressure and check at 25 mins instead of 30.
• Swap chicken breasts for thighs if you like extra juicy meat.
• Use pre-minced garlic to save chopping time.
• Mix honey and peanut butter ahead to make whisking faster.
• Serve on microwave rice packets when you want real quick dinner.

When You Finally Get to Eat

The first bite is pure creamy, peanut-y heaven splashed with silky coconut milk and that tangy lime snap. You sense the warmth of ginger and that kick of cayenne pepper if you add it.

Chicken is fork-tender, breaking apart with just a little nudge. The sauce clings perfectly, coating each piece in a luscious embrace of sweet and savory that hits your taste buds right.

You recall the peanuts and green onions garnish adding crunchy texture and fresh pop, making every mouthful feel bright and satisfying. It’s comfort food that feels just right after a busy day.

How to Store This for Later

Let the dish cool down a bit before packing it up. This helps prevent sogginess or weird texture shifts.

Stick leftovers in airtight containers and keep in the fridge for up to 4 days. When reheating, use low power so sauce stays silky.

If you wanna keep it longer, freeze portions in freezer-safe bags or containers. Just thaw overnight in fridge before reheating with slow release on your pressure cooker to bring it back fresh.

Your Most Asked Questions Answered

• Can I use chicken thighs instead? Heck yeah, thighs are even juicier and hold up great in the cooker.
• What if I don’t have slow cooker mode? No problem, just set your pressure cooker to manual high pressure and adjust time accordingly.
• Is coconut milk necessary? You kind of need it for that creamy sauce, but lite version works if that’s what you got.
• How do I know when the natural release is done? You’ll see the valve drop and no more steam hissin’. That’s your sign.
• Can I add veggies? Yeah, green beans or snap peas tossed in last 10 mins work real good.
• Will the sauce thicken after cooking? Yes, if it’s too thin just hit sauté mode and stir till it's perfect.

Slow Cooker Thai Peanut Chicken: A Pressure Cooker Adventure

This Slow Cooker Thai Peanut Chicken is rich, creamy, and full of Thai-inspired flavors with coconut milk, peanut butter, and spices. A tender chicken dish for busy days, effortlessly made in your pressure cooker!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 637 kcal

Equipment

• 1 Mixing bowl medium
• 1 Slow cooker 6-quart

Ingredients

  

Main ingredients

• 1 tablespoon Olive oil
• 2 pounds Boneless skinless chicken breasts cut into chunks
• 3 tablespoons Cornstarch
• ½ teaspoon Salt or to taste
• ½ teaspoon Pepper or to taste
• 14 ounce Canned full-fat coconut milk
• 3 tablespoons Creamy peanut butter
• ¼ cup Low-sodium soy sauce
• ¼ cup Honey
• 2 tablespoons Rice wine vinegar
• 2 tablespoons Lime juice
• 1 teaspoon Sesame oil
• 1 teaspoon Ground ginger or to taste
• ½ teaspoon Garlic powder or 2 cloves fresh, minced
• 1 pinch Cayenne pepper optional
• ⅓ cup Lightly salted peanuts finely chopped for garnish
• ¼ cup Fresh cilantro leaves optional for garnish
• 2 tablespoons Green onions thinly sliced, optional garnish

Instructions

 

Instructions

• Heat olive oil in a skillet over medium heat till warm.
• Add chicken and brown lightly for about 4–5 minutes.
• Transfer browned chicken to the slow cooker insert.
• Whisk together cornstarch, salt, pepper, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne in a bowl.
• Pour the sauce over chicken and stir to coat.
• Cover, lock lid, and set slow cooker on low for 4–5 hours or high for 2–3 hours.
• After natural release, stir and serve with garnishes.

Notes

Let cool before storing in airtight containers. Keep in fridge up to 4 days or freeze for longer storage. Reheat gently to preserve texture.