Slow Cooker Thai Peanut Chicken (Easy + Flavorful)
Thai Peanut Chicken made in the slow cooker features tender, juicy chicken slow cooked and smothered in a creamy coconut milk and peanut butter sauce with garlic, soy, fish sauce, and red pepper – satisfying, delicious, and perfect for busy weeknights.
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.
Notes
Serve over white rice, brown rice, rice noodles, or in lettuce wraps. Garnish with cilantro and peanuts. Store leftovers up to 4 days in fridge or freeze portions up to 3 months.