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Plate of Thai Peanut Chicken garnished with cilantro and peanuts

Thai Peanut Chicken

A comforting, hands-off slow cooker recipe where chicken simmers in a creamy peanut-coconut sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast
  • 1 cup peanut butter (smooth or crunchy)
  • 1 cup coconut milk (full-fat)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon red pepper flakes optional — add more for heat
  • to taste Salt
  • to taste Pepper
  • for garnish Chopped green onions

Method
 

Preparation
  1. Arrange the chicken breasts in a single layer across the bottom of the crockpot.
  2. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, honey (or brown sugar), minced garlic, minced ginger, and red pepper flakes until smooth and well combined. If the mixture is stiff, add a tablespoon of water or coconut milk to loosen it.
  3. Pour the peanut-coconut mixture evenly over the chicken. Use a spatula to nudge any dry parts under the sauce.
  4. Lightly season the top with a pinch of salt and a few grinds of black pepper.
Cooking
  1. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with two forks.
  2. Remove the breasts, shred them with two forks, then return the shredded chicken to the crockpot. Stir well so every strand soaks up the sauce. If the sauce seems too thick, stir in 2-4 tablespoons of water or coconut milk to reach your preferred consistency.
Serving
  1. Serve hot over steamed rice or noodles and finish with chopped green onions.

Notes

Swap peanut butter for almond butter for a different nut profile. Use light coconut milk to reduce calories. For gluten-free, use tamari instead of soy sauce. This dish is extremely flexible: serve over jasmine rice, rice noodles, or spoon into lettuce cups.