Slow Cooker Thai Peanut Chicken
This super easy, slow cooker Thai peanut chicken recipe makes a healthy shredded chicken with peanut sauce that’s perfect for meal prepping. Pair it with rice, or spaghetti squash, and broccoli for a healthy meal that’s ready to go. Makes 8 servings.
Why you’ll love this slow cooker Thai peanut chicken
Peanut sauce is my thing. I have been obsessed with peanut sauce since the first time I tried it, and I can’t even remember when that was anymore. I have made so many renditions of peanut sauce recipes, I can’t even count them.
My favorites to date have been my quick peanut noodles and my asian meatballs with peanut satay sauce. They both have different types of peanut sauce, and they’re equally good, but the meatball sauce has creamy coconut milk in it.
So I decided to try it on chicken – and I used it on my beef satay – and it was perfect. That’s why I love this shredded chicken with peanut sauce. There’s just so much flavor. Plus, when you throw chopped peanuts and fresh cilantro on it gets even better.
If you like this recipe, you have to try this slow cooker massaman curry, and this slow cooker white chicken chili and this slow cooker pepper steak.
Searching for more Thai inspired recipes? Thai peanut noodles / Thai chicken meatball curry / Thai chicken salad / Thai tuna cakes with sriracha aioli
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Coconut milk – Full-fat canned coconut milk is key in this recipe for giving the peanut sauce its creamy texture and adding a hint of natural sweetness. It balances the flavors and creates a smooth, rich base. If you don’t have coconut milk on hand, cashew cream is another alternative if you want a rich, creamy texture similar to coconut milk.
- Peanut butter – Avoid peanut butters that contain added sugars or hydrogenated oils, as they can make the sauce too sweet or affect its texture. If you only have a sweetened version on hand, you can use it, but consider reducing any other sweet ingredients or increasing the vinegar slightly to keep the flavor balanced.
- Reduced-sodium soy sauce – I always opt for reduced sodium soy sauce if possible. If you’re avoiding soy or need a gluten-free option, Tamari is good gluten-free substitute; it’s similar in taste to soy sauce and can be used in the same amount.
- Rice vinegar – If you don’t have rice vinegar, you’ll want to replace it with something that adds a similar level of tanginess. Apple cider vinegar can work well here, though it’s a bit stronger, so start with a little less and add to taste.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make chicken with peanut sauce
Cook the chicken. Liberally season your chicken breasts with salt & pepper. Place them into the slow cooker and add 1/2 cup water, ginger and garlic. Cook on low for 4 hours, or 2 hours on the high setting.
Make your peanut sauce. In a bowl, whisk together the sauce ingredients. If needed, warm your peanut butter in the microwave to make it easier to mix. Place sauce in the refrigerator until ready to use.
Shred the chicken. Remove the chicken from the slow cooker, and shred the meat with two forks. Transfer the cooking liquid from the slow cooker to a measuring cups or bowl and reserve for later.
Add the peanut sauce. Mix in the peanut sauce and transfer it back to the slow cooker. Let the chicken cook for about 30 more minutes to enhance the flavors of the sauce. Add reserved cooking liquid if needed to thin sauce (optional).
Garnish and serve. Before serving, top each portion with a generous helping of chopped fresh cilantro and chopped peanuts. If you have one, fresh lime is also a great addition for garnish.
Frequently asked questions
Ingredients
- 4 boneless (skinless chicken breast)
- 1/2 cup water
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- Salt & pepper
- 2/3 cup full-fat canned coconut milk
- 2/3 cup peanut butter
- 1/4 cup tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1 – 2 tablespoons Sriracha sauce
- Chopped (fresh cilantro)
- Chopped peanuts
Instructions
- Season chicken liberally with salt & pepper. Place chicken into the slow cooker with water, ginger and garlic. Cover and cook on low for 4 – 5 hours.
- Remove chicken from slow cooker and shred. Transfer cooking liquid to a measuring cup or bowl.
- Return chicken to the slow cooker with sauce and stir to coat chicken with sauce. Add cooking liquid as needed to thin sauce. Cook for an additional 30 minutes or keep on warm setting until ready to serve.
- Garnish with fresh cilantro and chopped peanuts before serving.
I started late so I didn’t use the slow cooker. I baked the chicken (covered in foil), and simmered it on the stove in the sauce after shredding it. Served with roasted broccoli and Jasmine rice. My husband liked it and wants it again, which is unusual for him. I liked it fine. Our 16 month old loved it and our 3 year old wouldn’t try it, which is typical 🙂 (I only used 1 teaspoon Sriracha). I didn’t have the garnish ingredients, which likely would have amped this up more! Looking forward to trying more recipes from this site!
Could I make this in the instant pot? Do you know how I could do that? Our crock pot broke and I haven’t been able to go and and get a new one yet!
It definitely can! Just look up the time for chicken breast and make sure you have enough liquid to create pressure, which is usually 1 cup.
This recipe looks great and I’m in the process of prepping the peanut sauce. The recipe says “1/4 cup tablespoons soy sauce” wondering which it is! Thank you!
I’d like to know this too.
do you think it would be ok with basil instead of cilantro. ? I don’t have cilantro. or should I just omit the herb garnish
I think that would be ok! I haven’t tried it but basil and cilantro are commonly paired together in some cuisines, so it should work!
Loved this recipe. The peanut sauce is fantastic! We add a squeeze of lime right before serving to cut down on the richness.
This was super delicious! Really easy to make, and everyone loved it. We will definitely make this again!
Is it 1/4 tablespoon or 1/4 cup soy sauce please? I would like to make this tomorrow:)
Thankyou!
Shannon
It should be ¼ cup.