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Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken That Makes Meal Prep a Breeze

This Slow Cooker Thai Peanut Chicken transforms simple ingredients into a flavorful meal, perfect for busy weeknight dinners or meal prepping.
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Prep Time 15 minutes
Cook Time 5 hours
Simmering Time 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 chicken breasts Chicken Breasts Can be replaced with thighs for more flavor.
  • 1 cup Water Creates steam for cooking chicken; no substitution needed.
For the Sauce
  • 1 can Coconut Milk Provides creaminess and depth; substitute with almond milk for a lighter sauce.
  • 0.5 cup Peanut Butter The base of the sauce; use almond butter for a different flavor profile.
  • 0.25 cup Soy Sauce Add gluten-free Tamari for a gluten-free version.
  • 2 tablespoons Rice Vinegar Balances the flavors; apple cider vinegar can be a substitute.
  • 1 tablespoon Sriracha Sauce Adds heat; adjust amount based on spice tolerance.
For Flavor
  • 1 tablespoon Ginger Adds freshness and warmth; can substitute with ground ginger.
  • 3 cloves Garlic Enhances flavor; use garlic powder as a substitute.
  • 1 teaspoon Salt Essential for seasoning; use kosher salt for best results.
  • 1 teaspoon Pepper Essential for seasoning; use freshly cracked pepper for best results.
For Garnish
  • 0.25 cup Fresh Cilantro Adds freshness; can replace with parsley.
  • 0.25 cup Chopped Peanuts Offers crunch; skip or use sunflower seeds for nut-free options.

Equipment

  • Slow cooker

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with salt and pepper on both sides. Place the seasoned chicken in the slow cooker and add water, ginger, and minced garlic. Set your slow cooker to low and cook for 4-5 hours or high for 2-3 hours until cooked and shreds easily.
  2. While the chicken is cooking, whisk together coconut milk, peanut butter, soy sauce, rice vinegar, and additional ginger and garlic in a bowl until smooth. Add Sriracha sauce to taste and refrigerate until chicken is ready.
  3. Once the chicken is cooked and tender, remove it from the slow cooker and shred it using two forks. Transfer the cooking liquid into a measuring cup.
  4. Return the shredded chicken to the slow cooker. Pour the peanut sauce over the chicken and gently mix. Simmer on low for an additional 30 minutes, adding reserved cooking liquid as needed.
  5. Serve the Slow Cooker Thai Peanut Chicken garnished with fresh cilantro and chopped peanuts over rice or with steamed vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 10mg

Notes

Using room temperature peanut butter makes it easier to mix. Shred chicken warm for best texture. Watch cooking times to avoid dryness. Let the dish rest after cooking for deepened flavors. Use reserved liquid to adjust sauce consistency.

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