Add Salt & Serve may earn affiliate commissions from purchases made using links on this page. Read our full disclosure.
Slow Cooker Thai Peanut Chicken is tender, coated in a creamy, peanut-forward sauce, and remarkably simple to prepare. The sauce mixes in just five ingredients, so prep is quick: combine the sauce, pour over chicken breasts in the slow cooker, and let it simmer until perfectly cooked. A final sprinkle of chopped peanuts and fresh cilantro gives the dish a pleasant crunch and bright herbal note.
Video
Watch the recipe video for a quick visual guide to making Slow Cooker Thai Peanut Chicken, from mixing the five-ingredient sauce to plating the finished dish.
What you need to make Slow Cooker Thai Peanut Chicken
- Chicken: Boneless, skinless chicken breasts are used here; boneless skinless chicken thighs are an excellent substitute for more flavor and a slightly firmer texture.
- Cooked rice: Serve the finished chicken over white or brown rice. Rice noodles or cauliflower rice also work if you prefer low-carb or gluten-free options.
- Salsa: A mild or medium salsa forms the liquid base and adds acidity and tomato flavor to balance the peanut butter.
- Lime juice: Fresh lime juice brightens the sauce; bottled is fine in a pinch.
- Soy sauce or tamari: Tamari is a good gluten-free choice and has a richer, less salty flavor. Use your preferred option.
- Peanut butter: Smooth or crunchy peanut butter will both produce a delicious sauce; crunchy adds extra texture.
- Fresh grated ginger: Adds brightness and warmth; frozen grated ginger is convenient and works well.
- Garnish (optional): Chopped peanuts and chopped fresh cilantro for texture and freshness.
See the recipe card below for exact quantities and full instructions.
How to make Slow Cooker Thai Peanut Chicken
Step 1: Place the chicken breasts in the slow cooker in a single layer. This helps ensure even cooking and makes it easy to coat the meat with sauce.
Step 2: In a medium bowl, whisk together the salsa, peanut butter, lime juice, soy sauce or tamari, and grated ginger until smooth. The salsa thins the peanut butter into a creamy sauce without needing additional liquids.
Step 3: Pour or spread the peanut sauce evenly over the chicken so each piece is coated. Cover and set the slow cooker to low or high depending on your timing.
Step 4: Cook on low for 6–8 hours or on high for 3–4 hours, depending on your slow cooker. Stir occasionally so the sauce penetrates the meat and to check doneness. The chicken is done when it reaches 165ºF and is tender.
Step 5: Serve the chicken over cooked rice and garnish with chopped peanuts and fresh cilantro. A squeeze of lime over the top brightens each serving.
Crockpot tip
Slow cookers vary by brand, size, and how full they are, so cooking times will differ. A 6-quart slow cooker tends to cook faster than smaller models. Test your appliance if you’re unsure and plan for a wider time range. If you have a larger slow cooker or are doubling the recipe, check the chicken earlier. If your cooker runs cool, allow extra time. The safest indicator of doneness is an internal temperature of 165ºF.
Variations
Veggie-ful: Add sliced bell peppers and onion to the slow cooker at the start for added vegetables. Stir in 2–3 cups of fresh spinach during the last 30 minutes for a complete one-pot meal.
Spicy: Add red pepper flakes, sliced serrano peppers, or a dash of Thai chili sauce to the peanut-salsa mixture to increase heat. Adjust spiciness to taste.
Storage & freezer instructions
Refrigerate leftovers: Store chicken and rice separately in airtight containers in the refrigerator for up to 4 days for best texture.
Freeze before cooking: This recipe freezes well. Combine the sauce ingredients and freeze the sauce in a container alongside the raw chicken. Include a small bag of chopped peanuts and written instructions so thawing and cooking are easy later.
Thaw & cook: Thaw overnight in the refrigerator. Place the chicken in the slow cooker, cover with sauce, and cook on low for 8 hours or on high for 3–4 hours depending on your slow cooker. Stir occasionally. Serve over rice and garnish with cilantro and chopped peanuts.
Suggested sides
The rich peanut sauce pairs well with simple sides. Lightly steamed or sautéed vegetables keep the meal balanced without competing with the sauce. A crisp green salad with a light vinaigrette also complements the savory peanut flavors and provides a refreshing counterpoint.
Recipe
Slow Cooker Thai Peanut Chicken
Tender slow-cooked chicken in a simple five-ingredient Thai-style peanut sauce. Quick to prep and perfect for busy weeknights.
Ingredients
- 2½ pounds boneless skinless chicken breasts
- 1 cup salsa
- ⅓ cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce or tamari
- 1–2 teaspoons fresh grated ginger root
- ¼ cup chopped peanuts, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
- 3 cups prepared white rice
Instructions
- Place 2½ pounds of boneless skinless chicken breasts into the slow cooker in a single layer.
- In a bowl, mix 1 cup salsa, ⅓ cup peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce or tamari, and 1–2 teaspoons grated fresh ginger until smooth. Pour the sauce over the chicken.
- Cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally and checking for an internal temperature of 165ºF.
- Serve over 3 cups prepared white rice and garnish with ¼ cup chopped peanuts and 2 tablespoons chopped fresh cilantro.
Notes
Slow cookers vary in performance; this recipe was tested in a 6-quart slow cooker and tends toward the faster end of the time ranges. Smaller units may take longer. If adding vegetables, layer them under the chicken or add quick-cooking greens near the end of cooking to preserve texture.
Nutrition per serving
Calories: 447 • Carbohydrates: 28 g • Protein: 48 g • Fat: 16 g • Sodium: 763 mg • Fiber: 3 g • Sugar: 3 g