Slow Cooker Thai Peanut Chicken (Easy + Flavorful)
Thai Peanut Chicken made in the slow cooker features tender chicken stewed in a flavorful coconut milk and peanut sauce, garnished with peanuts and cilantro and served over rice, rice noodles, or in lettuce wraps.
Equipment
- 1 Slow Cooker 6-quart or larger
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts fresh or thawed
- 0.5 cup chicken broth
- 1 cup unsweetened canned coconut milk
- 0.5 cup natural peanut butter crunchy or creamy
- 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
- 0.5 teaspoon crushed red pepper flakes adjust to heat preference
- salt and freshly ground black pepper to taste
- chopped peanuts for garnish
- fresh cilantro chopped, for garnish
- rice, rice noodles, or lettuce leaves for serving
Instructions
Instructions
- Place chicken breasts in the slow cooker and season lightly with salt and freshly ground black pepper.
- In a medium bowl, whisk together chicken broth, coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, and rice wine vinegar until smooth.
- Pour the sauce mixture over the chicken, making sure it’s fully coated.
- Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Once chicken is cooked, remove it and shred with two forks.
- Return shredded chicken to the slow cooker and stir it into the sauce.
- Cover and cook another 10 to 15 minutes until fully heated through.
- Serve hot over rice, noodles, or wrapped in lettuce. Garnish with chopped peanuts and cilantro.
Notes
Leftovers stay great in the fridge up to 4 days or freeze up to 3 months. Reheat gently and stir in some broth if sauce thickens too much.