Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 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 lime (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 nothing quite like the rich, creamy flavors of this comforting dish, and that’s exactly why I’m excited to share this Slow Cooker Thai Peanut Chicken Recipe with you. It’s incredibly simple but so full of those vibrant Thai-inspired tastes that linger in every bite.

A white bowl filled with a layered dish starting with white thin noodles at the bottom, topped with chunks of cooked light brown chicken mixed with bright red bell pepper pieces. There are green herbs like cilantro and green onions scattered throughout with crushed peanuts sprinkled on top. Two lime wedges rest on the side of the bowl, adding a touch of light green. The background is a clean white marbled surface with some cilantro leaves and crushed peanuts scattered around. A golden spoon is placed inside the bowl, slightly leaning against the side. 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 honestly fell in love with this Slow Cooker Thai Peanut Chicken Recipe the first time I made it because it’s one of those meals that makes your house smell amazing without demanding your attention. It practically cooks itself while you get to enjoy life or prep other dishes!

Hands-off cooking: Just toss the ingredients in the slow cooker and forget about it for a few hours—easy, stress-free dinner.
Rich yet balanced flavors: Creamy peanut butter, tangy lime, and a ginger-kissed kick work together perfectly.
Flexible and customizable: Swap chicken cuts, adjust spice levels, or add veggies your way!
Great for meal prep: It reheats beautifully and is delicious served over rice, noodles, or even cauliflower rice.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Thai Peanut Chicken Recipe plays a star role, coming together to create that perfect blend of savory, sweet, tangy, and spicy. Picking fresh aromatics and quality peanut butter makes a noticeable difference, so I’ll share tips to help you shop smarter.

Flat lay of boneless, skinless chicken breast pieces, a medium yellow onion diced, a medium red bell pepper diced, fresh baby spinach leaves, two whole limes, four garlic cloves peeled, a small white bowl of creamy peanut butter, a small white bowl of light coconut milk, a small white bowl of coconut aminos, a small white bowl of rice vinegar, a small white bowl of honey, a small white bowl of toasted sesame oil, a small white bowl of fish sauce, a small white bowl of grated fresh ginger, a small white bowl of crushed red pepper flakes, a small white bowl of sea salt, a small white bowl of black pepper, all arranged symmetrically and balanced 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 juiciness, but breasts keep it lean. Cut into bite-size pieces for even cooking.
Yellow onion: Adds subtle sweetness and depth once it cooks down.
Red bell pepper: Brings brightness and color, plus a mild crunch that softens in the slow cooker.
Sea salt and black pepper: Just enough to balance the flavors without overpowering.
Fresh baby spinach: Added last to keep vibrant color and nutrients, wilts into the sauce beautifully.
Lime juice: The fresh citrus cuts through richness, brightening everything up.
Garlic: Essential aromatic that infuses the dish with that classic Thai punch.
Coconut milk: Creates the creamy, silky base that carries all the flavors.
Natural creamy peanut butter: Use natural for less sugar and a more authentic taste—stir it well so it blends smoothly.
Coconut aminos: A great soy sauce alternative — adds umami and a touch of sweetness without gluten.
Rice vinegar: Sharpens the sauce and balances the richness.
Honey (optional): Just a small bit to enhance sweetness and round out flavors.
Toasted sesame oil: Adds that unmistakable nutty aroma and depth.
Fish sauce (optional): For an authentic umami boost, but skipping it keeps the dish pescatarian-friendly.
Fresh ginger: Essential for that warm, slightly spicy undertone characteristic of Thai cooking.
Crushed red pepper flakes: Control the heat here—add or reduce based on 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

This recipe is like a blank canvas—you can tweak it to suit exactly what you enjoy. I often play around with the protein or spice levels depending on the mood of the day and who I’m cooking for.

Variation: I love using chicken thighs for a richer flavor and more forgiving texture, but lean chicken breasts work just fine too if that’s what you have on hand.
Spice it up or tone it down: Add more crushed red pepper flakes or swap them with fresh chopped Thai chilies if you want serious heat.
Veggie boost: Feel free to toss in zucchini, snap peas, or carrots to bulk it up with extra nutrients and color.
Noodle choice: This sauce clings beautifully to anything—from rice noodles to soba or even spiralized veggies.

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

A black slow cooker filled halfway with chopped light pink raw chicken pieces mixed with small white onion bits and red bell pepper pieces on one side, while a thick, creamy tan sauce with small lumps is being poured over the other side from a glass container above. The slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer your slow cooker with chicken and veggies

Start by placing your bite-sized chicken pieces, diced yellow onion, and red bell pepper into the slow cooker. Sprinkle with sea salt and black pepper, then toss gently to combine. This ensures the seasoning hits every bit of chicken and vegetable from the get-go.

Step 2: Whisk together your Thai peanut sauce

In a separate bowl, mix the sauce ingredients — garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, fresh ginger, and red pepper flakes. Whisk thoroughly until smooth and creamy, so no peanut butter lumps remain. This step is key for that smooth, luscious sauce we all love.

Step 3: Pour sauce and set it to slow cook

Pour the sauce over the chicken and veggies in the slow cooker. Give it a gentle stir to distribute the sauce evenly, then cover and cook on low for 4 to 4 ½ hours. You want those chicken pieces tender and soaking up all those amazing flavors.

Step 4: Finish with fresh spinach and lime

When there’s about 10 minutes left on the timer, open the lid and stir in the fresh baby spinach leaves and lime juice. The spinach wilts quickly while maintaining its vibrant color, and the lime juice brightens the entire dish with a fresh pop that cuts through the richness.

Step 5: Taste and adjust

Give it a taste and season with extra salt or pepper if needed. Sometimes I add a little more lime or a pinch more honey to balance tang and sweetness depending on ingredients’ freshness.

Top Tip

I’ve made this Slow Cooker Thai Peanut Chicken Recipe dozens of times and have learned that a few simple details can really elevate it.

Use natural peanut butter: It blends better and tastes less processed, resulting in a more authentic peanut sauce.
Don’t overcook the spinach: Add it at the very end so it stays bright green and doesn’t get soggy.
Fresh lime juice is a game-changer: Bottled just doesn’t have the same punch. It really lifts the whole dish.
Low and slow is best: Cooking on low for 4 to 4½ hours keeps the chicken tender—not dry or tough.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

Thai Peanut Chicken - Serving Suggestion

Garnishes

I’m a big fan of topping this dish with chopped fresh cilantro and crushed peanuts for an extra layer of texture and freshness. A sprinkle of thinly sliced green onions or a few sesame seeds also add a great final touch. Sometimes I even add a wedge of lime on the side for anyone who wants more zing.

Side Dishes

This goes beautifully served over jasmine rice for a classic combo, but I also love pairing it with cauliflower rice for a low-carb twist. Rice noodles or pad Thai noodles work perfectly if you want more chew and soak up that luscious sauce. Steamed broccoli or snap peas on the side add a fresh crunch too.

Creative Ways to Present

For a fun dinner party, I’ve served this in small bowls with a variety of toppings laid out in little dishes—think crushed peanuts, chopped chilies, lime wedges, and fresh herbs—so guests can customize each bite. It’s both interactive and impressive without adding stress.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge—they keep well for up to 4 days. The sauce thickens as it chills, so just add a splash of water or coconut milk when reheating to loosen it back up.

Freezing

This recipe freezes really well. I portion it into freezer-safe containers or bags and it keeps for about 3 months. Defrost overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

To reheat, I find gently warming it on low in a pan works best—stir often and add a bit of liquid if needed to keep the sauce creamy and smooth. This helps the chicken stay tender and the spinach fresh rather than mushy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Slow Cooker Thai Peanut Chicken Recipe?

Absolutely! Chicken thighs are actually my favorite for this recipe because they stay juicy and tender during slow cooking, but breasts work just as well if you prefer leaner meat.

Do I have to use fish sauce in this recipe?

Not at all! Fish sauce adds a nice umami depth typical of Thai cuisine, but it’s optional. You can leave it out or substitute with more coconut aminos if you want to keep it vegetarian-friendly.

How spicy is this Slow Cooker Thai Peanut Chicken Recipe?

It has a gentle heat from the crushed red pepper flakes, but you can easily adjust it to your taste by adding more flakes for heat or reducing them to keep it mild.

What’s the best way to serve this dish?

I love serving it over jasmine rice or rice noodles to soak up the sauce. For a lighter option, cauliflower rice works great too. Don’t forget fresh garnishes like lime wedges, cilantro, and crushed peanuts to make every bite pop.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe has earned a permanent spot in my weeknight dinner rotation because it just delivers that cozy, wholesome comfort while being incredibly easy to pull together. I can’t wait for you to get this simmering in your slow cooker—your kitchen will smell amazing, and you’ll have a crowd-pleasing meal ready with minimal effort. Give it a try, and I promise you’ll be making it again and again.