Slow Cooker Thai Peanut Chicken
Juicy chicken slow-cooked in a rich, creamy Thai-inspired peanut sauce. Sweet, savory, and tangy all in one, perfect over rice and garnished with peanuts and herbs.
Equipment
- 1 Slow cooker 6-quart
- 1 Skillet Large, for browning chicken
- 1 Medium bowl For sauce mixing
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 3 tablespoons cornstarch
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 14 ounce canned full-fat coconut milk lite may be substituted
- ¾ cup 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
- ½ to 1 teaspoon ground ginger or to taste
- ½ teaspoon garlic powder or 2 garlic cloves, finely minced
- pinch cayenne pepper optional
- ⅓ cup lightly salted peanuts finely chopped, for garnish
- ¼ cup fresh cilantro leaves optional garnish
- 2 tablespoons green onions sliced thin, optional garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces for 3 to 4 minutes.
- Transfer the chicken to a slow cooker.
- Whisk together the cornstarch, salt, pepper, coconut milk, peanut butter, soy sauce, honey, and rice wine vinegar in a bowl until smooth.
- Pour the sauce over the chicken in the slow cooker and stir to coat evenly.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- Once done, stir the sauce and let it thicken. If needed, cook uncovered on high for another 15 to 20 minutes.
- Serve hot over rice or noodles and garnish with chopped peanuts, green onions, and cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently and splash in water if needed to loosen sauce.