Easy Crockpot Thai Peanut Chicken Recipe

Slow Cooker Thai-Inspired Peanut Chicken

During those busy weekdays when time seems to slip away, turning to the slow cooker becomes a real lifesaver for preparing delicious and straightforward meals that practically prepare themselves. Many people appreciate slow cooker recipes for their convenience, and this Thai-style peanut chicken dish is sure to become a favorite. It delivers exactly what one craves in a quick weeknight meal: a creamy texture, subtle sweetness, a hint of spice, and an abundance of protein. The chicken gently simmers throughout the day in a rich peanut-coconut sauce, resulting in tender, flavorful meat that can be easily spooned over rice to create meal prep bowls, served with noodles, or paired with various vegetables. If you have enjoyed dishes like peanut-braised chicken breasts or peanut noodles with chicken in the past, this recipe will perfectly align with your tastes.

Why This Recipe Stands Out

After several rounds of testing, the flavor profile of this dish was perfected to achieve an ideal balance. The inspiration came from incorporating a touch of curry powder, similar to what is used in air fryer chicken satay recipes. This addition of warm spices elevates the sauce, giving it more complexity and distinguishing this slow cooker version from others. Such a minor adjustment transforms an ordinary weeknight dinner into something truly irresistible and memorable.

• Effortless preparation: The slow cooker handles everything while you focus on your day, ideal for hectic schedules.
• Rich in protein: Constructed with lean chicken breasts and a peanut-coconut sauce that provides satisfying depth without excessive heaviness.
• Perfectly balanced taste: Captures the quintessential Thai-inspired blend of sweetness, saltiness, heat, and tanginess.
• Suitable for the whole family: Gentle spice level appeals to children, with options to amp up the heat for grown-ups.
• Ideal for meal prepping: The flavors intensify overnight, making leftovers even more delicious.

Ingredients Required

Below is a detailed overview of all the components needed to create this creamy peanut chicken dish. For precise quantities, refer to the complete recipe instructions provided later in this article.

• Boneless, skinless chicken breasts serve as the primary lean protein source, ensuring a healthy foundation for the meal.
• Curry powder introduces a layer of aromatic depth and warmth to the overall flavor profile.
• Aromatics such as diced onion, finely chopped garlic, and freshly grated ginger form the flavorful base of the dish.
• Natural peanut butter, made solely from peanuts and a pinch of salt, delivers authentic nutty richness.
• Fish sauce contributes umami depth, though it can be omitted for those who prefer not to use it.
• Low-sodium soy sauce enhances the savory elements without overpowering the other ingredients.
• Sweetener, in this case brown monk fruit, provides necessary sweetness with no calories or net carbs.
• Kosher salt is essential to bring out and amplify all the competing flavors.
• Rice vinegar offers a bright acidity that cuts through the sauce’s richness effectively.
• Sriracha brings adjustable heat; modify the amount based on your tolerance for spice.
• Coconut milk ensures a dairy-free creaminess that ties the sauce together beautifully.
• Garnishes like chopped roasted peanuts, fresh cilantro or scallions, and lime wedges add texture and freshness at serving time.

Step-by-Step Preparation Guide

To maximize flavor intensity, begin by sautéing the aromatics, which releases their essential oils and infuses the entire dish. Following this brief stovetop step, combine all elements in the slow cooker and let it work its magic. Detailed, printable instructions are available at the end of this guide.

1. Sauté the aromatics: Heat one teaspoon of sesame oil in a skillet over medium-low. Add garlic, onion, and ginger, cooking until softened, about 3 to 4 minutes. Stir in curry powder and cook for an additional 1 to 2 minutes to bloom the spices. Transfer this mixture to a 6- to 8-quart slow cooker.
2. Prepare the Thai peanut sauce: In the slow cooker, whisk together peanut butter, fish sauce (if using), soy sauce, monk fruit sweetener, salt, rice vinegar, remaining sesame oil, sriracha, and coconut milk until smooth and fully combined. Add the chicken breasts, ensuring they are thoroughly coated in the sauce.
3. Slow cook: Set the cooker to high for 2 to 3 hours or low for 4 to 6 hours. The chicken is ready when it is fully cooked through and easily shreddable. Occasionally scrape down the sides to prevent any ingredients from sticking.
4. Shred and finish: Remove the chicken from the cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the sauce, stirring well to distribute evenly. Reduce the heat to low and cook for another 15 minutes, allowing the meat to soak up the flavorful sauce.

Customizations and Alternatives

This versatile recipe accommodates various preferences and dietary needs, allowing for simple swaps without compromising taste.

• Protein swap: Opt for boneless, skinless chicken thighs instead of breasts; they cook in the same timeframe and yield juicier results.
• Peanut allergy accommodation: Substitute peanut butter with almond butter or sunflower seed butter for a similar nutty profile.
• Gluten-free version: Replace soy sauce with tamari to maintain the umami without gluten.
• Sweetener flexibility: Use honey or brown sugar in place of monk fruit if preferred.
• Vinegar substitute: Apple cider vinegar works well if rice vinegar is unavailable.
• Coconut milk variation: Lite coconut milk is fine, though the sauce may be thinner and less creamy.
• Milder spice level: Skip the sriracha entirely for a completely gentle flavor suitable for all ages.

Best Ways to Serve

This nutritious peanut chicken shines in multiple presentations, offering flexibility for different meals and dietary preferences. Top with peanuts, cilantro, and scallions for added crunch and freshness. Jasmine rice or rice noodles pair wonderfully, while cauliflower rice keeps it low-carb. Experiment with Thai basil, sliced Fresno or jalapeño peppers for extra flair. Incorporate more veggies like sliced cucumbers, edamame, snap peas, or shredded carrots. Alternatively, spoon over roasted broccoli or cauliflower for a veggie-forward option.

Storage and Make-Ahead Tips

Designed for convenience, this peanut chicken reheats beautifully, making it an excellent candidate for batch cooking and meal prepping throughout the week.

• Refrigeration: Store leftovers in airtight containers in the fridge for up to 4 days.
• Freezing: Portion into freezer-safe containers and freeze for up to 3 months.
• Reheating instructions: Thaw overnight in the refrigerator, then warm in the microwave until piping hot.

Slow Cooker Peanut Chicken Recipe

Slow Cooker Thai-Inspired Peanut Chicken gently simmers in a luscious peanut-coconut sauce infused with lime, ginger, garlic, and fragrant curry spices. Versatile serving options include rice, noodles, lettuce wraps, and beyond, making it a go-to for weeknight dinners and meal prep.

Course: Dinner, Main Dish, Meal Prep
Cuisine: Asian, Thai
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Yield: 4 servings
Serving Size: 3/4 cup chicken

Equipment

• Slow Cooker

Ingredients

• 2 teaspoons toasted sesame oil, divided
• 1 ½ pounds boneless skinless chicken breasts
• 1 tablespoon curry powder
• 5 cloves garlic, chopped
• 1 small yellow onion, diced
• 1 tablespoon fresh grated ginger
• 3 tablespoons natural peanut butter
• 1 tablespoon fish sauce, optional
• 3 tablespoons low sodium soy sauce or tamari
• 2 teaspoons monk fruit brown sweetener, or brown sugar
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar
• 2 teaspoons sriracha, add more if you like it spicy
• 1 cup canned coconut milk
• ¼ cup chopped roasted peanuts, for garnish
• Chopped cilantro or scallions, for garnish
• Lime wedges, for serving
• Jasmine rice, lettuce cups, or cauliflower rice, for serving

Instructions

1. Add 1 teaspoon sesame oil, garlic, onion, and ginger to a skillet over medium-low heat and saute until soft, 3 to 4 minutes. Add the curry powder and continue cooking 1 to 2 minutes. Transfer to a 6-8 quart slow cooker.
2. Add the peanut butter, fish sauce, soy sauce, monk fruit sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk; whisk to evenly combine. Add the chicken and coat well.
3. Cook on high for 2 to 3 hours, or low 4 to 6 hours, until the chicken is cooked through and shreddable. Scrape down the sides of the slow cooker as necessary.
4. Remove the chicken and shred it into bite-size pieces. Return the chicken to the sauce and stir to combine. Turn the slow cooker down to low and continue to cook for an additional 15 minutes, so the chicken can absorb the sauce.
5. Serve in lettuce cups or over rice as rice bowls, topped with chopped peanuts, cilantro and lime wedges for squeezing over the chicken.

Recipe Notes

• Makes about 4 cups
• Additional garnish suggestions: Thai basil, sliced Fresno or jalapeño

Nutrition Information

Serving: 3/4 cup chicken
Calories: 315.5 kcal
Carbohydrates: 9 g
Protein: 31 g
Fat: 18 g
Saturated Fat: 7.5 g
Cholesterol: 83 mg
Sodium: 541.5 mg
Fiber: 2.5 g
Sugar: 2.5 g