Enjoy mouthwatering Slow Cooker Peanut Chicken for hands-off weeknight meals! With only 5 minutes of prep time and drenched in a Thai-inspired peanut sauce, it’s an easy chicken dinner that’s packed with flavor and protein. 

I turn to this Slow Cooker Peanut Chicken recipe when I need something easy and hands-off for dinner. Just like my Hawaiian chicken and chicken curry recipes, all you have to do is coat the ingredients in a delicious sauce, dump everything in a crockpot, then let it work its magic!

After a few hours, you’ll have a luxurious pot full of Thai peanut chicken that’s bursting with rich and irresistible flavors. Pile the tender and moist chicken over bowls of rice or noodles and dig in! The picky eaters and foodies in your life will all love it.

Recipe features

• Fall-apart tender chicken is drenched in a luxurious peanut sauce, leaving you with next-level flavors.
• It’s a mostly hands-free recipe that combines the convenience of slow cooking with the rich, vibrant flavors of Thai cuisine.
• It only gets better when you serve the peanut butter chicken over a bed of rice, noodles, or steamed veggies.

Ingredients

Chicken breasts – I like to use boneless skinless chicken breasts in this dish because they’re delicious and don’t take too long to cook through. Feel free to use boneless chicken thighs as a moist and flavorful substitute, but just remember that they’ll take slightly longer to cook.

Bell peppers, onions, and garlic – Three aromatic veggies that add texture and delicious savory flavors to this stir fry recipe. Red bell peppers have a nice sweetness that complements the rich peanut sauce, but you can use any color of bell pepper you already have at home.

Peanut sauce – To make homemade Thai peanut sauce, you need natural creamy or crunchy peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste. 

Step-by-step instructions

Step 1: Add the ingredients to the crockpot. Add the bell pepper, onion, and garlic to the slow cooker, then place the chicken breasts on top. 

Step 2: Make the peanut sauce. Whisk the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste in a bowl until combined. 

Step 3: Slow cook. Pour the peanut sauce over the chicken, cover with the lid, then cook.

Step 4: Garnish and serve. Once the chicken is cooked through, stir in the lime juice and cilantro. Serve over rice or noodles and garnish with more cilantro and/or peanuts. Enjoy!

Tips and FAQs

• Consider searing the chicken in a hot skillet before placing it in the slow cooker. This gives the chicken a crispy, caramelized surface, which makes the meal more complex and crunchy.
• Want a creamier sauce? Stir a splash of coconut milk (or heavy cream) into the sauce towards the end of cooking.
• To make this dish ahead of time, chop the veggies and make the peanut sauce the night before cooking. Store them in separate airtight containers in the fridge, then cook the next day.

Can it be made nut free?

Yes! All you have to do is replace the peanut butter with seed butter, like sunflower seed butter or tahini. These will alter the flavors a bit, but your finished dish will be just as creamy and nutty-tasting.

What can you use instead of chicken?

This recipe is delicious with all kinds of different proteins, not just chicken! Shrimp is a great choice, as are steak bites. For a vegetarian alternative, use baked tofu or vegan “chicken.”

How do you make this on the stovetop?

To make peanut chicken on the stovetop, saute the chicken and vegetables in an oiled skillet or wok until lightly browned. Transfer them to a plate. Meanwhile, make the peanut sauce, then pour it into the empty skillet. Let it heat through before returning the chicken and vegetables to the pan. Toss to combine, stir in the lime juice and cilantro, then serve.

Can you make this in the oven?

Sure! Place the diced veggies and chicken in a baking dish and pour the peanut sauce over top. Bake at 375°F for 20 to 25 minutes or until the chicken is cooked through and the sauce has thickened. 

What goes well with peanut chicken?

Every scoop of slow cooker Thai chicken is best served over a bed of cooked rice, like jasmine rice or coconut rice. Rice noodles or udon noodles are delicious choices as well! To complete the meal, pair it with vegetable-forward sides, like steamed broccoli, carrots, and a refreshing cucumber salad. 

Storage

Refrigerator: Store the leftover peanut chicken in an airtight container in the fridge for 3 to 4 days. 

Freezer: Transfer the leftovers to an airtight container and freeze for 2 to 3 months. Thaw in the fridge before reheating.

More slow cooker chicken dinners

• Slow Cooker Chicken Tacos
• Slow Cooker Chicken Legs
• Slow Cooker Chicken Stew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!