Slow Cooker Thai Peanut Chicken

I love peanut sauce. It makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors.

After hearing from fans on Facebook about what kind of recipes you want to see, slow cooker recipes were the clear favorite and I’m trying to up my slow cooker game. Make sure you’re following me on Facebook and chime in.

It’s the easiest peanut chicken and there’s no breading, browning, baking, or frying involved.

Slow Cooker Thai Peanut Chicken


1 tablespoon olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup cornstarch
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
one 14-ounce can coconut milk (lite okay)
3/4 cup creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 teaspoon sesame oil
1/2 to 1 teaspoon ground ginger, or to taste
1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
pinch cayenne pepper, optional and to taste
1/3 cup lightly salted peanuts, finely chopped for garnishing
1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
2 tablespoons green onions sliced thin, optional for garnishing


  • Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
  • Drizzle olive oil over bottom of the liner or slow cooker.
  • To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
  • To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.

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