Slow Cooker Thai Peanut Chicken Recipe

I made a Slow Cooker Thai Peanut Chicken with coconut milk, peanut butter, and soy sauce to add a rich depth of flavor. I mixed in lime juice, garlic, and ginger with tender chicken for a dish that surprises with every bite. It’s a clever twist on a timeless favorite.

I’ve been experimenting with new recipes lately and stumbled upon this amazing Slow Cooker Thai Peanut Chicken that instantly became a family favorite. I started with 2 lbs of boneless, skinless chicken breasts and added a can of coconut milk, which created a rich base thats perfect for coating every piece.

I then mixed in 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, and a good squeeze from 1/4 cup of fresh lime juice. The addition of 3 minced garlic cloves and 1 tablespoon of grated ginger really brought a punch of flavor, while a hint of red curry paste got those who like a bit of spice really excited.

This is exactly the kind of recipe that makes you think of a great Peanut Miso Chicken Crockpot dinner or even a quick Thai Peanut Chicken Freezer Meal for busy nights. Try it out and I promise you’ll keep coming back for more!

Why I Like this Recipe

I really love this recipe because it tastes so amazing; the mix of coconut milk, peanut butter, lime juice and ginger creates a unique flavor that hits all the right spots. I also like that its super easy to prepare—it’s perfect for a busy weeknight since all you gotta do is throw the ingredients in the slow cooker and let it work its magic. Another reason is that the chicken comes out really tender and juicy every time and I can use either breasts or thighs based on what i have on hand. Finally, the recipe is flexible enough to adjust the spice level with red curry paste so i can make it as mild or as hot as i want, which makes it really fun to experiment with.

Ingredients

• Chicken: Provides high protein, makes the dish hearty and full of flavor.
• Coconut milk: Adds creamy texture and healthy fats that brighten the sauce.
• Peanut butter: Brings a nutty taste and extra protein while thickening the sauce.
• Soy sauce: Infuses a rich salty depth to balance the sweet and tangy notes.
• Lime juice: Contributes a fresh, sour kick that lifts all the flavors.
• Garlic: Offers a pop of aromatic zest that intensifies the overall flavor.
• Ginger: Gives a warm, spicy hint, making this dish extra comforting.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts (or thighs if you prefer)
• 1 can (14 oz) coconut milk
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 teaspoons red curry paste (optional for a bit of spice)
• 1/2 cup chicken broth
• Salt and pepper to taste

How to Make this

1. Season the chicken breasts with a little salt and pepper and put them in the slow cooker.

2. In a large bowl, mix together the coconut milk, creamy peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, red curry paste, and chicken broth until it’s well combined.

3. Pour the sauce over the chicken in the slow cooker making sure every piece is covered.

4. Cover the slow cooker and set it on low for about 6 to 7 hours or on high for 3 to 4 hours.

5. Once the chicken is tender, remove it from the slow cooker and shred it with two forks if you like that style.

6. Return the shredded chicken back to the sauce in the slow cooker and stir everything really well.

7. Let it cook on low for another 15-20 minutes so all the flavors mix together nicely.

8. Taste the dish and add extra salt and pepper if needed.

9. Serve the chicken over rice or noodles, and if you want, garnish it with chopped peanuts or a squeeze of extra lime.

10. Enjoy your delicious Slow Cooker Thai Peanut Chicken for a quick and tasty dinner!

Equipment Needed

1. Slow cooker – make sure its big enough for the chicken and sauce
2. Large mixing bowl – for combining the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, red curry paste, and chicken broth
3. Measuring cups and spoons – to accurately measure out your liquids and spices
4. Cutting board and knife – for mincing the garlic, grating the ginger, and cutting any additional ingredients if you choose
5. A pair of forks – to shred the chicken once its tender
6. Stirring utensil – a spoon or spatula for mixing the sauce with the shredded chicken

FAQ

Slow Cooker Thai Peanut Chicken Recipe Substitutions and Variations

• Instead of coconut milk, try using almond milk mixed with a little coconut extract to help mimic that rich flavor.
• If you dont have creamy peanut butter on hand, almond butter or cashew butter makes a great substitute.
• You can swap out the soy sauce for coconut aminos which gives a similar umami taste but with less salt.
• If you’re out of fresh lime juice, lemon juice works pretty well to give your dish that zesty kick.
• Instead of using chicken broth, vegetable broth can be used for a lighter flavor if that suits your taste.

Pro Tips

1. Try browning the chicken pieces in a hot pan before you put them in the slow cooker. This can help lock in some extra flavor and give the meat a slightly crispy texture on the outside.

2. Don’t be afraid to adjust the sauce as it cooks. Taste it a few times and add a little more lime juice, soy sauce, or even a pinch of salt if it needs it. Sometimes the flavors need a bit of tweaking during the slow cook.

3. If you like a bit more heat, go ahead and add extra red curry paste or even a sliced chili. The recipe says “optional” but a little extra spice can really bring out the flavors.

4. For a fun twist, try tossing in some veggies like bell peppers or snap peas during the last half hour of cooking. Theyll add color and crunch to the meal and make everything taste even fresher.