Slow Cooker Thai Peanut Chicken

Name: Slow Cooker Thai Peanut Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
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

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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.

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.

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Here’s what you’ll need to make Thai peanut chicken:

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

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.

FAQs and tips for making this recipe:

How to meal prep Thai peanut chicken

I like to make a big batch of this chicken on Sunday for my family to eat throughout the week. I portion some of it into individual meals for my husband to take to work with some oven roasted broccoli and coconut rice.

Can I make this gluten free?

You can easily make this recipe gluten free by swapping the soy sauce for gluten-free Tamari sauce.

How long will this last in the fridge?

This chicken with peanut sauce should last in the first for 4 – 6 days. You can freeze it, but coconut milk doesn’t do well in the freezer, and the texture will be slightly off when it’s thawed.