Slow-Cooked Thai Peanut Chicken
I first made this Slow-Cooked Thai Peanut Chicken on a rainy weeknight and it immediately became the kind of dish I cook when I want something effortless, comforting, and a little exotic. Tender shredded chicken bathes in a creamy, slightly tangy peanut-coconut sauce that’s great for busy evenings, meal prep, or feeding a crowd. If you like simple weeknight chicken recipes with big flavor, you might also enjoy my version of Greek Avgolemono chicken soup for a different take on cozy, saucy chicken: Greek Avgolemono chicken soup.
Why you’ll love this dish
This recipe does the heavy lifting for you. Chicken thighs go into the slow cooker with a silky peanut sauce and emerge shreddable after low, gentle heat. It’s a winner for:
- Weeknight dinners when you want minimal hands-on time.
- Meal prep — it reheats beautifully and develops more flavor overnight.
- Families — the sauce is kid-friendly (mildly sweet) but easy to spice up for adults.
“A weeknight lifesaver—so easy, and the peanut sauce is restaurant-worthy.” — Home cook review
Besides convenience, this recipe balances creamy (peanut, coconut) with bright (lime) and savory (soy, garlic, ginger). It’s also budget-friendly: chicken thighs are economical and the pantry staples stretch across multiple meals.
Step-by-step overview
You’ll start by arranging the thighs in the slow cooker, whisking a simple sauce of peanut butter, coconut milk, soy, brown sugar, aromatics, and lime, and pouring it over the chicken. Cook low and slow for 6–8 hours until the meat shreds easily. Finish by shredding the chicken in the pot so it soaks up the sauce. Serve over rice or noodles and garnish with herbs. Total hands-on time is about 10–15 minutes; the cooker does the rest.
What you’ll need
- 2 pounds boneless, skinless chicken thighs
- 1 cup creamy peanut butter (natural or conventional)
- 1 cup coconut milk (full-fat gives richest texture)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar (light or dark)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger in a pinch)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Chopped green onions and cilantro for garnish
Notes on ingredients and substitutions:
- Use smooth peanut butter for the creamiest sauce; crunchy adds texture if you like it.
- Swap coconut milk for half-and-half in a hurry, but the coconut adds the authentic Thai richness.
- For low-sodium diets, reduce or replace soy sauce with low-sodium tamari and taste before adding salt.
Step-by-step instructions
- Arrange the chicken thighs in an even layer in the bottom of the slow cooker.
- In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, minced ginger, lime juice, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken, using a spatula to nudge the thighs so each piece gets coated.
- Cover and cook on LOW for 6–8 hours, or until the chicken is very tender and falls apart with a fork.
- Use two forks or a pair of tongs to shred the chicken directly in the slow cooker. Stir the shredded meat into the sauce so it absorbs the flavors.
- Taste and adjust seasoning—add more lime for brightness, a dash of soy for salt, or a teaspoon of brown sugar if you want it sweeter.
- Serve the shredded peanut chicken hot over steamed rice or noodles and garnish with chopped green onions and cilantro.
Best ways to enjoy it
Serve this over jasmine rice or egg noodles to catch every bit of sauce. For a bowl-style meal, add steamed broccoli, shredded carrots, cucumber ribbons, and a squeeze of lime. If you prefer a crunchy contrast, top with chopped roasted peanuts and fried shallots. To keep the menu balanced, pair it with a crisp cucumber salad or the bright elements I use alongside my white chicken chili for contrast: white chicken chili.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers and freeze up to 3 months—thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water if the sauce has thickened. You can also microwave individual portions, stirring halfway through to heat evenly. When reheating, bring to at least 165°F (74°C) for food safety. If you enjoy creamy baked chicken dishes, reheating behaves similarly to my baked cream cheese chicken: baked cream cheese chicken.
Pro chef tips
- Browning the thighs briefly in a hot skillet before adding them to the slow cooker adds a deeper flavor, but it’s optional if you’re short on time.
- If the sauce seems too thick after shredding, stir in 2–4 tablespoons of hot water, broth, or extra coconut milk until it reaches your desired consistency.
- For a thicker, glossy finish, remove the shredded chicken with a slotted spoon and simmer the sauce on the stove for 5–8 minutes to reduce, then return the meat. For a creamier spin, borrow the tangy richness from my baked cream cheese chicken technique and add a spoonful of cream cheese at the end: baked cream cheese chicken.
Creative twists
- Spice it up: Add 1–2 teaspoons of Sriracha or a chopped red chili to the sauce for heat.
- Make it Thai-green: Stir in a tablespoon of Thai green curry paste with the coconut milk for herbal curry notes.
- Vegetarian swap: Replace chicken with firm tofu or jackfruit and shorten cook time—cook on LOW 3–4 hours for jackfruit.
- Noodle bowl: Toss shredded chicken with rice noodles, fresh basil, and bean sprouts for a vibrant noodle bowl.
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts will become firm if overcooked, so cook on LOW for 4–6 hours and check for doneness earlier. Thighs are more forgiving and yield juicier, shred-able meat.
Q: How do I make this gluten-free?
A: Use tamari or a certified gluten-free soy sauce and verify that your peanut butter and other packaged ingredients are gluten-free.
Q: Can I make this on high in the slow cooker?
A: You can, but texture may be less tender. Cook on HIGH for 3–4 hours and check for shreddability; try to avoid overcooking to prevent dryness.
Q: Is this safe to prepare ahead for a party?
A: Yes—cook it a day ahead, refrigerate, and gently reheat before serving. The flavors often improve after sitting overnight.
Conclusion
This Slow-Cooked Thai Peanut Chicken is a hands-off, flavor-forward meal that works for busy nights, meal prep, and casual entertaining. For more slow-cooker takes on Thai-style peanut chicken—including slightly different ingredient ratios and serving ideas—see this helpful recipe roundup on Five Hearth Home: Slow Cooker Thai Peanut Chicken (Easy + Flavorful), and another reliable variation with clear timing and serving suggestions at Dinner, Then Dessert: Easy Slow Cooker Thai Peanut Chicken Recipe.
Slow-Cooked Thai Peanut Chicken
Ingredients
Method
- Arrange the chicken thighs in an even layer in the bottom of the slow cooker.
- In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, minced ginger, lime juice, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken, using a spatula to nudge the thighs so each piece gets coated.
- Cover and cook on LOW for 6–8 hours, or until the chicken is very tender and falls apart with a fork.
- Use two forks or a pair of tongs to shred the chicken directly in the slow cooker. Stir the shredded meat into the sauce so it absorbs the flavors.
- Taste and adjust seasoning—add more lime for brightness, a dash of soy for salt, or a teaspoon of brown sugar if you want it sweeter.
- Serve the shredded peanut chicken hot over steamed rice or noodles and garnish with chopped green onions and cilantro.
