Slow Cooker Peanut Chicken brings bold Thai flavors to your table with almost zero effort. This creamy, savory dish transforms simple ingredients into restaurant-quality comfort food that feels indulgent without the guilt.
There’s something magical about coming home to a house filled with the aroma of ginger, garlic, and toasted peanuts. I still remember the first time I tossed chicken and peanut sauce into my slow cooker on a frantic Tuesday morning. Six hours later, I walked into a kitchen that smelled like my favorite Thai restaurant. My kids devoured it over rice, and my husband went back for seconds. This recipe has since become my secret weapon for busy weeks when I need something that tastes special but requires minimal hands-on time. The creamy peanut sauce clings to tender chicken, creating layers of sweet, savory, and slightly spicy flavors that satisfy every craving. Whether you’re feeding picky eaters or hosting casual friends, this dish delivers warmth and comfort in every bite.
Table of Contents
Ingredients for Slow Cooker Peanut Chicken
I always prep my ingredients the night before to make mornings smoother. The quality of your peanut butter matters here – I recommend natural, unsweetened varieties without added oils for the richest flavor. My go-to brand is Adams or Smuckers Natural, which blend beautifully into the sauce without separating.
- 1.5 to 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup unsweetened natural peanut butter (creamy) – I recommend checking that oil hasn’t separated before measuring
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 2 to 3 tablespoons rice vinegar or fresh lime juice – My preference is lime juice for brighter flavor
- 1 tablespoon sesame oil (optional but adds depth)
- 1 tablespoon freshly grated ginger – In my experience, fresh ginger makes a noticeable difference over powdered
- 3 garlic cloves, minced
- 1 to 2 teaspoons red chili flakes or Sriracha (adjust to taste)
- 1 cup canned coconut milk (optional for extra creaminess)
- 1/2 cup water or chicken broth – I usually add more if sauce gets too thick
- Crushed peanuts for garnish
- Chopped cilantro for garnish
- Green onions for garnish
- Sesame seeds for garnish (optional)
Step-by-Step Instructions
I recommend whisking your sauce thoroughly before adding it to the slow cooker – this prevents clumping and ensures even flavor distribution throughout the dish.
Step 1: In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, grated ginger, minced garlic, chili flakes, and water or broth until smooth and well combined. If using coconut milk, add it now and whisk until the sauce is creamy and pourable with no lumps remaining.
Step 2: Place chicken pieces in the bottom of your slow cooker in a single layer if possible. Pour the prepared peanut sauce over the chicken. Use a spoon to ensure every piece is coated, tucking sauce around all sides so nothing is left exposed.
Step 3: Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. The meat should pull apart without resistance and appear opaque throughout. Avoid opening the lid during cooking to maintain consistent temperature.
Step 4: Once cooked, use two forks to shred the chicken directly in the slow cooker, pulling it into bite-sized pieces. Stir everything together so the shredded chicken absorbs the rich peanut sauce. Let it rest uncovered for 5 minutes – the sauce will naturally thicken as it cools slightly.
Step 5: Serve hot over your choice of rice or noodles. Top generously with crushed peanuts, fresh cilantro, sliced green onions, and sesame seeds for added texture and visual appeal. The combination of garnishes adds crunch and freshness that balances the creamy sauce.
Perfect Pairings for Slow Cooker Peanut Chicken
This rich, creamy dish pairs best with sides that add freshness and texture contrast to balance the bold peanut flavors.
Jasmine Rice or Coconut Rice: The fluffy, slightly sticky texture of jasmine rice soaks up the peanut sauce perfectly, while coconut chicken and rice adds an extra layer of tropical sweetness that complements the Thai flavors beautifully.
Fresh Cucumber Salad: A cool, crisp cucumber salad dressed with rice vinegar cuts through the richness of the peanut sauce and adds refreshing crunch that balances each bite.
Asian-Style Slaw: Shredded cabbage, carrots, and a tangy ginger dressing provide textural contrast and help lighten the overall meal while adding nutritional value and fiber.
Steamed Broccoli or Sugar Snap Peas: These bright green vegetables add color, vitamins, and a pleasant crisp-tender texture that rounds out the plate. Try pairing with chicken sausage and broccoli orzo for another easy weeknight option.
Rice Noodles or Pad Thai Noodles: If you prefer noodles over rice, these soak up the sauce beautifully and create a more substantial, restaurant-style presentation similar to Thai drunken noodles.
Stir-Fried Vegetables: A quick mixed vegetable stir fry with bell peppers, snap peas, and carrots adds color and keeps the meal balanced with extra nutrients.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option alongside other easy dinners like sticky garlic chicken noodles. You can also freeze portions for up to 3 months in freezer-safe containers.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Microwave reheating works too – just use 50% power and stir halfway through to ensure even heating without drying out the chicken.
This recipe is incredibly versatile beyond the basic serving suggestions. Try it over zucchini noodles for a low-carb option, stuff it into lettuce wraps for a lighter meal, or serve it alongside grilled vegetables for a complete dinner party spread. It also works wonderfully in bang bang chicken bowls for a fusion twist.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs stay more tender and juicy in the slow cooker due to their higher fat content. If using breasts, check them at the earlier end of the cooking time (around 2.5 hours on high or 4.5 hours on low) to avoid drying out.
How can I make this recipe spicier?
Add extra Sriracha or red chili flakes to the sauce, or top finished servings with sliced fresh jalapeños and a drizzle of chili oil for customizable heat levels at the table.
Can this recipe be made nut-free?
Absolutely. Substitute sunflower seed butter or tahini for peanut butter. The flavor profile changes slightly but remains delicious and creamy with the same satisfying texture.
Slow Cooker Peanut Chicken
Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, grated ginger, minced garlic, chili flakes, and water or broth until smooth and well combined. If using coconut milk, add it now and whisk until the sauce is creamy and pourable with no lumps remaining.
- Place chicken pieces in the bottom of your slow cooker in a single layer if possible. Pour the prepared peanut sauce over the chicken. Use a spoon to ensure every piece is coated, tucking sauce around all sides so nothing is left exposed.
- Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. The meat should pull apart without resistance and appear opaque throughout.
- Once cooked, use two forks to shred the chicken directly in the slow cooker, pulling it into bite-sized pieces. Stir everything together so the shredded chicken absorbs the rich peanut sauce. Let it rest uncovered for 5 minutes – the sauce will naturally thicken as it cools slightly.
- Serve hot over your choice of rice or noodles. Top generously with crushed peanuts, fresh cilantro, sliced green onions, and sesame seeds for added texture and visual appeal.
