Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Thai
Ingredients: 1½ – 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 (5-ounce) carton or bag fresh baby spinach; Juice of 1 large or 2 small limes (¼ cup); 4 garlic cloves, minced; 1 cup light or full-fat canned coconut milk; ½ cup natural creamy peanut butter; ¼ cup coconut aminos; 2 tablespoons rice vinegar; 1 tablespoon honey (optional); 2 teaspoons toasted sesame oil; 1 teaspoon fish sauce (optional); 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger); ½ teaspoon crushed red pepper flakes

There's something so satisfying about the cozy, nutty warmth of this Slow Cooker Thai Peanut Chicken Recipe. The rich peanut sauce melds beautifully with tender chicken and fresh veggies, turning your slow cooker into a magic pot of comfort with a hint of exotic flavor. It’s an easy crowd-pleaser that I keep coming back to!

A white bowl holds a layered dish starting with a base of white rice noodles, soft and slightly glossy. On top, there are light beige chicken pieces mixed with small bright red bell pepper chunks. Fresh green herbs, mainly cilantro and sliced green onions, are scattered over the chicken. Crushed peanuts add a rough texture on top, and lime wedges with a green-yellow gradient sit at the edges of the bowl. The dish is set on a white marbled surface, and a gold spoon is placed inside the bowl, slightly visible in the background. A blurred green plant is faintly visible in the back, adding a fresh feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe
Top Tip
How to Serve Slow Cooker Thai Peanut Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Thai Peanut Chicken Recipe

Why You'll Love This Recipe

I've made this Slow Cooker Thai Peanut Chicken Recipe many times, and it never disappoints. The slow cooker does all the heavy lifting, infusing the chicken with silky peanut sauce and just the right amount of spice, making weeknight dinners feel extra special without extra fuss.

Set-it-and-forget-it ease: Pop everything in the slow cooker and let it work its magic while you tackle your day.
Rich, layered flavors: The combination of coconut milk, peanut butter, ginger, and lime delivers a balanced, authentic taste.
Healthy and hearty: Packed with protein and veggies, it’s a nourishing meal that doesn’t skimp on comfort.
Versatile serving options: Whether over rice, noodles, or steamed veggies, it’s adaptable to whatever you have on hand.

Ingredients & Why They Work

Every ingredient in this Slow Cooker Thai Peanut Chicken Recipe plays a crucial role in building that perfect, soulful flavor. From the creamy peanut butter that adds richness to the fresh lime juice that brightens everything up, these elements come together harmoniously. Here are some tips to keep in mind when picking your ingredients:

Flat lay of boneless skinless chicken breast pieces, diced medium yellow onion, diced medium red bell pepper, whole uncracked brown eggs, fresh baby spinach leaves, halved fresh limes, whole garlic cloves, small white ceramic bowl of creamy natural peanut butter, small white ceramic bowl of coconut milk, small white ceramic bowl of coconut aminos, small white ceramic bowl of rice vinegar, small white ceramic bowl of honey, small white ceramic bowl of toasted sesame oil, small white ceramic bowl of fish sauce, small white ceramic bowl with grated fresh ginger, small white ceramic bowl with crushed red pepper flakes, all ingredients fresh and natural, arranged in perfect symmetry and balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken (breast or thighs): I prefer thighs for moisture and flavor, but breasts keep it lean — both work great when cut bite-size.
Yellow onion: Adds a subtle sweetness that melts into the sauce during cooking.
Red bell pepper: Brings a fresh crunch and vibrant color to brighten the dish.
Sea salt and black pepper: Basic seasoning to enhance all the complex flavors.
Baby spinach: Added at the end for a nutritious, mild green that wilts beautifully into the sauce.
Lime juice: Provides a zesty finish that balances the richness perfectly.
Garlic: Essential for that classic aromatic base in Thai cooking.
Coconut milk: Creamy and slightly sweet, it softens the peanut butter and spices perfectly.
Natural creamy peanut butter: Use unsweetened for the best flavor and to control sugar levels.
Coconut aminos: A soy sauce alternative that offers umami without overpowering saltiness.
Rice vinegar: Adds mild acidity that uplifts the sauce complexity.
Honey (optional): I usually add a touch for balance, but you can skip it or adjust based on sweetness preference.
Toasted sesame oil: Provides a nutty depth that's a hallmark in many Asian dishes.
Fish sauce (optional): Just a hint adds authentic umami if you enjoy it.
Fresh ginger: Grated fresh is best for brightness, but dried works in a pinch.
Crushed red pepper flakes: Brings gentle heat – adjust to your spice tolerance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Slow Cooker Thai Peanut Chicken Recipe is how easy it is to tweak. You can tailor the heat level, swap veggies, or make it vegan-friendly just by swapping the chicken and adjusting ingredients. Don't hesitate to make it your own!

Variation: I once swapped chicken for firm tofu and added extra mushrooms—still delicious with a plant-based twist.
Spice level adjustments: If you’re sensitive to heat, start with less red pepper flakes and add more after tasting.
Veggie swaps: Try shredded carrots, snap peas, or even broccoli florets—just be mindful of cooking times so nothing gets mushy.
Honey-free option: Use maple syrup or simply omit for a less sweet sauce without losing depth.

Step-by-Step: How I Make Slow Cooker Thai Peanut Chicken Recipe

A close-up view showing a black slow cooker filled halfway with three layers: the bottom layer has small white and pink pieces mixed with red bell pepper bits and diced onions, the second layer is being poured over as a thick light brown sauce dripping down, held by a woman's hand with a glass container above the cooker, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Protein and Veggies

I start by cutting the chicken into bite-sized pieces so each bite is perfectly tender. Toss those in the slow cooker along with diced onion and red bell pepper, seasoning everything lightly with salt and black pepper. This simple base is the perfect canvas for your peanut sauce.

Step 2: Whisk Together the Peanut Sauce

Mix minced garlic, coconut milk, natural peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, ginger, and crushed red pepper flakes in a bowl. Whisk until silky smooth — this blend will coat the chicken beautifully and simmer into a lush sauce.

Step 3: Combine and Slow Cook

Pour the peanut sauce over your chicken and veggies in the slow cooker, stirring gently to combine. Cover and cook on low for 4 to 4 ½ hours. You’re looking for tender chicken cooked through and veggies softened but not mushy.

Step 4: Finish with Spinach and Lime

Once the chicken is cooked, stir in fresh baby spinach and lime juice. Replace the lid and let it sit for a few minutes so the spinach wilts just right. This final step brightens the dish and adds a fresh, healthy pop.

Top Tip

After making this Slow Cooker Thai Peanut Chicken Recipe a bunch of times, these little pointers saved me from common pitfalls and made the flavor shine every time.

Don’t skip the lime juice: I once forgot it, and the dish felt flat; adding lime packs a fresh, tangy punch that balances the richness.
Use natural peanut butter: It keeps the sauce creamy without extra sugar or oils—plus the flavor is way better.
Cut chicken evenly: So it cooks uniformly in the slow cooker and stays juicy.
Spinach last: Adding it at the end preserves that lovely green color and delicate texture.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

Thai Peanut Chicken - Serving Suggestion

Garnishes

I love topping this dish with chopped peanuts for crunch and fresh cilantro for herbal brightness. A sprinkle of sliced green onions or a few lime wedges never hurts either — they make the presentation pop and add extra flavor on the side.

Side Dishes

Serving this over jasmine rice or fluffy cauliflower rice is my go-to — the sauce soaks in beautifully. Sometimes I use pad Thai noodles or even zucchini noodles for a lighter, veggie-driven plate. Steamed broccoli or snap peas make a great side for extra greens too.

Creative Ways to Present

For a dinner party, I’ve served this in small bowls garnished with crushed peanuts and chili flakes alongside a crisp cucumber salad to brighten the meal. Wrapping some of the chicken in fresh lettuce leaves with a squeeze of lime turns it into fun, hands-on bites everyone loved.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so I add a splash of water or coconut milk when reheating to loosen it up and keep the chicken moist.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently on the stove or microwave, stirring occasionally.

Reheating

For the best texture, I reheat on the stovetop over low heat, adding a bit of coconut milk or water if the sauce seems too thick. It keeps the chicken tender and the sauce luscious — no dryness here.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but I recommend thawing it first for even cooking. Placing frozen chicken directly in the slow cooker can increase cooking time and sometimes leads to unevenly cooked meat.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, regular soy sauce or tamari are good substitutes. Just keep in mind soy sauce is saltier, so adjust salt in the recipe accordingly to avoid overpowering the dish.

Is it possible to make this recipe spicier?

Absolutely! Increase the amount of crushed red pepper flakes or add a diced fresh chili. You could also serve with a drizzle of sriracha or chili oil on top for an extra kick.

Can I prepare this recipe in an instant pot instead?

You can convert this recipe for an Instant Pot by using the sauté function to brown onions and peppers a bit before adding chicken and sauce. Then cook on high pressure for about 10 minutes, followed by a quick release. Add spinach and lime juice at the end as usual.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe holds a special place in my regular meal rotation because it’s dependable, flavorful, and wonderfully fuss-free. I hope you find it as comforting and delicious as I do—it’s the kind of recipe you’ll want to make again and again, whether weeknight dinner or casual gatherings. Give it a try, and let me know how you customize it in your kitchen!