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Delicious slow-cooked Thai Peanut Chicken served with vegetables.

Slow-Cooked Thai Peanut Chicken

This effortless Slow-Cooked Thai Peanut Chicken features tender shredded chicken in a creamy peanut-coconut sauce. Perfect for busy evenings, meal prep, or feeding a crowd.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. Arrange the chicken thighs in an even layer in the bottom of the slow cooker.
  2. 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.
  3. Pour the sauce over the chicken, using a spatula to nudge the thighs so each piece gets coated.
Cooking
  1. Cover and cook on LOW for 6–8 hours, or until the chicken is very tender and falls apart with a fork.
  2. 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.
  3. 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.
  4. Serve the shredded peanut chicken hot over steamed rice or noodles and garnish with chopped green onions and cilantro.

Notes

Store leftovers in an airtight container for up to 4 days. For freezing, portion into freezer-safe containers and freeze up to 3 months. Reheat gently on the stovetop or microwave. Optional to brown the thighs briefly for deeper flavor. Can substitute with firm tofu or jackfruit for a vegetarian option.