Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 (5-ounce) carton or bag fresh baby spinach; Juice of 1 large or 2 small limes (1/4 cup); 4 garlic cloves, minced; 1 cup light or full-fat canned coconut milk; 1/2 cup natural creamy peanut butter; 1/4 cup coconut aminos; 2 tablespoons rice vinegar; 1 tablespoon honey (optional); 2 teaspoons toasted sesame oil; 1 teaspoon fish sauce (optional); 2 teaspoons grated fresh ginger or 1 teaspoon dried ground ginger; 1/2 teaspoon crushed red pepper flakes

There's something about the warm, nutty aroma that fills the kitchen which makes this Slow Cooker Thai Peanut Chicken Recipe a total winner. It’s a deliciously rich and comforting meal that’s surprisingly easy to throw together, perfect for those days when you want restaurant-quality flavor without the fuss.

A white bowl filled with a layered dish starting with white thin noodles at the bottom, topped with chunks of cooked light brown chicken mixed with bright red bell pepper pieces. There are green herbs like cilantro and green onions scattered throughout with crushed peanuts sprinkled on top. Two lime wedges rest on the side of the bowl, adding a touch of light green. The background is a clean white marbled surface with some cilantro leaves and crushed peanuts scattered around. A golden spoon is placed inside the bowl, slightly leaning against the side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe
Top Tip
How to Serve Slow Cooker Thai Peanut Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Thai Peanut Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this Slow Cooker Thai Peanut Chicken Recipe—my slow cooker just did the magic while I went about my day, and dinner was a flavorful masterpiece waiting for me. It’s a dish that proves you can have bold, complex flavors without hours in the kitchen.

Hands-off Cooking: You simply dump everything in the slow cooker and walk away, making it incredibly easy for busy days.
Rich, Authentic Flavor: The peanut sauce balances savory, sweet, and tangy notes perfectly, delivering that Thai-inspired goodness.
Flexible Ingredients: You can use chicken breast or thighs, and swap out veggies or add your favorites to make it your own.
Healthy & Comforting: With wholesome ingredients like spinach and coconut milk, it’s filling but nourishing.

Ingredients & Why They Work

Every ingredient in this Slow Cooker Thai Peanut Chicken Recipe plays its part in creating that rich and well-balanced sauce. Shopping for quality peanut butter and fresh ginger might seem small, but it really makes a difference in depth and freshness.

Flat lay of boneless, skinless chicken breast pieces, a medium yellow onion diced, a medium red bell pepper diced, fresh baby spinach leaves, two whole limes, four garlic cloves peeled, a small white bowl of creamy peanut butter, a small white bowl of light coconut milk, a small white bowl of coconut aminos, a small white bowl of rice vinegar, a small white bowl of honey, a small white bowl of toasted sesame oil, a small white bowl of fish sauce, a small white bowl of grated fresh ginger, a small white bowl of crushed red pepper flakes, a small white bowl of sea salt, a small white bowl of black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken (breast or thighs): Thighs offer more moisture and tenderness, but breasts work great if you prefer leaner meat.
Yellow onion: Adds sweetness and depth, slowly softening in the slow cooker.
Red bell pepper: Provides a subtle crunch and vibrant color, brightening the dish.
Sea salt & pepper: Essential for seasoning and bringing out the natural flavors.
Baby spinach: Adds a wholesome, fresh contrast that wilts perfectly into the sauce last minute.
Lime juice: This zing cuts through the richness for a refreshing lift.
Garlic: Aromatic base note that complements the peanut flavor beautifully.
Coconut milk: Brings creaminess and richness with a subtle tropical hint.
Natural creamy peanut butter: The star of the sauce—choose one without added sugars or salts for best results.
Coconut aminos: A soy sauce substitute that adds mild umami and sweetness.
Rice vinegar: Enhances the tangy balance in the sauce.
Honey: Optional, for a touch of natural sweetness to round out the flavors.
Toasted sesame oil: Just a hint adds a smoky, nutty aroma.
Fish sauce: Optional, but I find it adds that authentic savory depth you crave.
Fresh ginger: Offers brightness and a gentle kick—totally worth the fresh option if you can get it.
Crushed red pepper flakes: For mild heat; adjust to taste.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a canvas—you can easily tweak the veggies, heat level, or sweetness to suit your taste. I often add snap peas or shredded carrots for some crunch, and sometimes swap peanut butter for almond butter when I’m feeling experimental.

Variation: I once tried using chicken thighs instead of breasts, and the added richness took the dish to a whole new level of tenderness and flavor.
Spice level: Increase crushed red pepper flakes or add a dash of sriracha if you want a bit more punch.
Dietary tweaks: For paleo or keto, skip the honey and serve over cauliflower rice, it’s just as satisfying.

Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe

A black slow cooker filled halfway with chopped light pink raw chicken pieces mixed with small white onion bits and red bell pepper pieces on one side, while a thick, creamy tan sauce with small lumps is being poured over the other side from a glass container above. The slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Ingredients

Start by cutting your chicken into bite-sized pieces—this helps the flavors soak in evenly. Toss the chicken with diced onion and red bell pepper in your slow cooker. Season with salt and pepper to lay a good flavor foundation. Toss everything gently to coat so every bite maxes out on taste.

Step 2: Whisk Together That Dreamy Peanut Sauce

In a separate bowl, whisk together garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey (if using), toasted sesame oil, fish sauce, fresh ginger, and crushed red pepper flakes. Whisking till everything's smooth is key here—it ensures every part of the chicken will get coated with the luscious sauce.

Step 3: Slow Cook and Let Flavors Meld

Pour the peanut sauce over the chicken and veggies. Cover and cook on low for 4 to 4½ hours. Be patient here—the slow, gentle heat tenderizes the chicken beautifully while allowing the sauce to thicken and develop fantastic flavor.

Step 4: Finish with Spinach and Lime

In the last 10 minutes of cooking, stir in the baby spinach and lime juice. The spinach wilts into the sauce, adding a fresh punch, while the lime juice brightens everything up just right. Give it one last taste and season with salt and pepper if needed.

Top Tip

Over the years, I’ve learned a few simple tricks that make this Slow Cooker Thai Peanut Chicken Recipe truly shine every time. Trust me, these small tips save you from common pitfalls.

Use natural peanut butter: Avoid processed or overly sweet peanut butter to keep the sauce balanced and not too sugary.
Don’t skip the lime juice: It’s the magic that cuts through the richness and keeps the dish vibrant.
Low and slow is the way to go: Cooking on low lets the chicken stay tender and keeps the sauce from separating.
Stir in spinach last: Adding it at the end keeps it bright green and fresh; wilted spinach is way more appetizing than overcooked.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

Thai Peanut Chicken - Serving Suggestion

Garnishes

I love topping this dish with chopped fresh cilantro and crushed peanuts for extra texture, plus a few thin slices of fresh red chili if I want to amp up the heat. A sprinkle of green onion also adds a bright finish that looks beautiful on the plate.

Side Dishes

This creamy peanut chicken pairs perfectly with steamed jasmine rice for soaking up the sauce. For low-carb days, cauliflower rice also works like a charm. I’ve even stirred it through some cooked pad Thai noodles for a delicious twist that’s fun and filling.

Creative Ways to Present

For a festive family dinner, try serving this Slow Cooker Thai Peanut Chicken Recipe in lettuce wraps with a squeeze of lime on top — it adds a refreshing crispness and looks gorgeous on the table. It’s also fantastic layered in a bowl with shredded carrots, fresh herbs, and crunchy peanuts for a balanced Thai-inspired bowl.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so just add a splash of water or coconut milk when reheating to bring it back to that perfect creamy consistency.

Freezing

This recipe freezes beautifully. I portion it out into freezer-safe containers after it's cooled and then thaw overnight in the fridge before reheating. The peanut sauce maintains its flavor and texture well.

Reheating

Reheat gently on the stove over low heat or in the microwave, stirring often and adding a bit of water or coconut milk as needed to loosen the sauce. This keeps the chicken juicy and the sauce silky.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Slow Cooker Thai Peanut Chicken Recipe?

Absolutely! Chicken thighs tend to stay juicier and more tender when slow cooked, making them a fantastic choice for this recipe. Breasts work well too but watch cooking time to avoid drying out.

Is there a good substitute for coconut aminos?

If you can’t find coconut aminos, soy sauce or tamari are great alternatives. They’ll add that savory umami flavor essential for the sauce. Just be mindful of saltiness and adjust quantities accordingly.

How spicy is this Slow Cooker Thai Peanut Chicken Recipe?

The recipe has a mild heat from crushed red pepper flakes, but you can adjust the spice level to your liking. Add more flakes or a dash of chili sauce if you prefer it spicier.

Can I prepare this recipe ahead of time?

Yes! You can assemble the ingredients the night before in the slow cooker insert and keep it in the fridge. When ready, just pop it on low heat and cook. This saves time and helps the flavors meld even better.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe has become one of my go-to recipes for busy nights where I want serious flavor with minimum effort. It’s a gem that brings comfort, warmth, and a splash of exotic taste to your table. I really hope you give it a try—it’s the kind of dish you’ll want to make again and again, just like I do.