This Slow Cooker Thai Peanut Chicken has been one of those go-to dinners that rescued hectic weeknights and brightened weekend leftovers. I first developed this version on a busy week when I wanted the creamy, slightly spicy flavors of Thai peanut sauce without standing over the stove. The slow cooker does the heavy lifting: boneless skinless chicken breasts simmer gently in aromatic coconut milk, garlic, fish sauce and lime until the meat is tender enough to shred easily. Then the sauce is finished with natural peanut butter and honey for balance, producing a glossy, richly flavored coating that clings to every bite.

What makes this dish special is the contrast of textures and layers of flavor: the silky coconut-peanut sauce, the bright lift of lime and rice vinegar, a gentle umami from fish sauce and soy, and finally the crunchy peanuts and fresh cilantro on top. I remember serving this at a small family dinner—my youngest filled a lettuce cup piled high and announced it was "the best salad ever." That kind of reaction is what keeps this in my regular rotation. It’s simple enough for a novice cook yet flexible enough to dress up for company.

Ingredients

• Boneless skinless chicken breasts (1 1/2 pounds): Choose even-sized breasts so they cook uniformly; if pieces are large, halve them. I like organic or air-chilled breasts for best texture.
• Chicken broth (1/2 cup): Use low-sodium broth to control salt—this is the cooking liquid base and helps the meat remain moist during the long, slow cook.
• Unsweetened canned coconut milk (1 cup): Full-fat gives richer mouthfeel; shake the can well before measuring. Brands like Chaokoh or Aroy-D have a neutral, creamy profile.
• Natural peanut butter (1/2 cup): Smooth or crunchy both work—crunchy contributes extra texture. Use an unsweetened, natural variety to avoid added oils or sugars.
• Garlic (4 cloves, minced): Fresh garlic gives brightness; use a microplane or fine mince so it disperses through the sauce.
• Honey (3 tablespoons): Balances acidity and heat; swap with brown sugar if needed but honey gives a floral note.
• Low-sodium soy sauce (3 tablespoons): Provides umami; substitute tamari for a gluten-free version.
• Lime juice (2 tablespoons): Freshly squeezed is essential for clean acidity—bottled lacks the same vibrancy.
• Rice wine vinegar (2 tablespoons): Adds gentle tang and helps the sauce finish with brightness.
• Fish sauce (1 tablespoon): Small but mighty—adds savory depth. If you avoid fish, increase soy and a touch of miso for complexity.
• Crushed red pepper flakes (1/2 teaspoon): Adjust to taste for heat; start low for kids and raise for more kick.
• Garnishes & serving: Chopped peanuts and chopped fresh cilantro for texture and freshness; serve with cooked white or brown rice, rice noodles, or large lettuce leaves for wraps.

Instructions

Prepare the Chicken: Place 1 1/2 pounds of boneless skinless chicken breasts in the slow cooker in a single layer if possible. Season generously with salt and freshly ground black pepper. Pour 1/2 cup of low-sodium chicken broth around the chicken (not directly over to avoid washing seasoning). Cover and cook on LOW for 4 to 6 hours—check at the 4-hour mark. You want an internal temperature of 165°F and meat that pulls apart easily with a fork; slower, lower heat yields more tender, shreddable chicken. Shred the Chicken: Carefully remove the breasts to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces; alternatively, use a stand mixer with the paddle on low for 30–45 seconds for quick shredding. Drain and discard the cooking liquid from the slow cooker and wipe it clean to prepare for the sauce stage. Make the Peanut Sauce: In a medium bowl whisk together 1 cup unsweetened canned coconut milk, 1/2 cup natural peanut butter, 4 minced garlic cloves, 3 tablespoons honey, 3 tablespoons low-sodium soy sauce, 2 tablespoons lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon fish sauce, and 1/2 teaspoon crushed red pepper flakes until smooth. Whisk until the mixture is glossy and homogeneous—if the peanut butter resists, warm the coconut milk slightly to loosen it for easier emulsification. Combine and Finish: Return the shredded chicken to the wiped slow cooker. Pour the prepared peanut sauce over the chicken and stir gently to coat evenly. Cover and cook on LOW for another 45 minutes to 1 hour, stirring once halfway through. The sauce should thicken slightly; if it remains thin after the hour, remove the lid and cook on HIGH for 10–15 minutes to reduce, stirring occasionally. Serve: Serve hot over steamed rice, tossed with rice noodles, or spooned into lettuce leaves for wraps. Garnish each portion with chopped peanuts, fresh cilantro and an extra squeeze of lime. Taste and adjust with extra lime, fish sauce or honey if needed.

Storage Tips

Cool the chicken to room temperature before refrigerating, then transfer to airtight containers. In the fridge, the dish will keep well for 3–4 days. For longer storage, portion into freezer-safe containers or heavy-duty bags and freeze for up to 3 months; thaw overnight in the refrigerator. When reheating, do it gently on medium-low heat in a saucepan, adding a tablespoon of water or broth at a time to loosen the sauce and avoid splitting the coconut milk. Reheat leftovers just until warm to preserve texture and freshness of the herbs when serving.

Ingredient Substitutions

If you don’t have fish sauce, add an extra tablespoon of soy sauce and 1 teaspoon of miso paste or anchovy paste for umami. For a dairy-free but nut-free option (allergy), sunflower seed butter replaces peanut butter at a 1:1 ratio; the flavor will be slightly greener but still creamy. Swap coconut milk for full-fat evaporated milk or a neutral cashew cream if you prefer less coconut flavor. Replace honey with maple syrup for a vegan option—adjust sweetness to taste.

Serving Suggestions

Serve the chicken over steamed jasmine rice for a classic duo, or toss it with wide rice noodles and a handful of blanched snap peas for a noodle bowl. For low-carb eating, spoon into butter or Bibb lettuce leaves and top with pickled carrots, fresh cucumber ribbons and extra cilantro. Garnish with crushed roasted peanuts and lime wedges. For entertaining, serve family-style in a shallow bowl with bowls of rice and an array of sides so guests can assemble their own bowls.

Cultural Background

This dish takes inspiration from central Thai flavors—coconut, peanuts and lime are classic elements in Thai cuisine, often balanced with fish sauce for savory depth and palm sugar or honey for sweetness. While not a traditional Thai classic, this adaptation blends authentic components into a convenient slow-cooker format. Peanut-based sauces are particularly associated with satay and Thai noodle dishes, and the use of lime and rice vinegar provides the essential sweet-sour-salty-umami balance celebrated in Thai culinary tradition.

Seasonal Adaptations

In summer, lighten the dish by serving in crisp lettuce cups with fresh cucumber and herb salad. Add charred summer corn or mango salsa for brightness. In cooler months, serve over warm coconut-infused rice and fold in roasted winter vegetables like sweet potato or butternut squash to make it heartier. You can also increase spice with fresh bird’s eye chiles in colder seasons when you crave extra warmth.

Meal Prep Tips

Make a double batch and portion into meal-prep containers with rice and a separate pouch of chopped cilantro and peanuts. Store the peanuts and herbs separately to keep them crisp. Reheat in the microwave covered for 2–3 minutes or on the stovetop over medium-low, stirring occasionally. The sauce improves slightly after a day in the fridge, so consider making this one day ahead for deepened flavor.

This slow cooker Thai peanut chicken is comforting, flexible, and reliably delicious—whether you need a fuss-free weeknight meal or a dish to feed a small crowd. Take a moment to taste and adjust the sauce at the end; a squeeze of lime or pinch more salt can transform it. Enjoy making it your own and sharing it at the table.