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; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 (5-ounce) carton or bag fresh baby spinach; Juice of 1 large or 2 small limes (1/4 cup); 4 garlic cloves, minced; 1 cup light or full-fat canned coconut milk; 1/2 cup natural creamy peanut butter; 1/4 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); 1/2 teaspoon crushed red pepper flakes

There’s something truly comforting about slow-cooked flavors melding together, especially when it’s this **Slow Cooker Thai Peanut Chicken Recipe**. The rich peanut sauce, tender chicken, and bright lime juice make it an absolute crowd-pleaser that’s both simple and satisfying.

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 have to say, this recipe feels like a warm hug at the end of a long day. It’s packed with layers of flavor but requires very little hands-on time, making it perfect for busy weeknights or lazy weekends when you crave something tasty without fuss.

Effortless one-pot meal: Toss everything into the slow cooker and let it do the work while you relax or get other things done.
Deliciously balanced flavors: The creamy peanut butter is perfectly offset by fresh lime juice and a hint of heat from crushed red pepper flakes.
Healthy ingredients: With fresh veggies, lean chicken, and baby spinach, it’s a meal that nourishes as much as it delights.
Flexible and customizable: Easily tweak the spice level, protein, or sides to suit your tastes or dietary needs.

Ingredients & Why They Work

This Slow Cooker Thai Peanut Chicken Recipe brings together ingredients that complement each other perfectly — creamy, savory, tangy, and a little spicy. Here’s a quick rundown on why I love each one and some tips before you shop.

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: Thighs stay juicier after slow cooking, but breast meat works well too if you prefer a leaner option.
Yellow onion: Adds sweetness and depth without overpowering the peanut sauce.
Red bell pepper: Offers a fresh crunch and a pop of vibrant color.
Sea salt & black pepper: Essential for seasoning — don’t skip these!
Baby spinach: Wilts into the sauce at the end, boosting nutrition and adding a lovely green contrast.
Lime juice: Brightens the whole dish and balances the richness of peanut butter and coconut milk.
Garlic: Gives that unmistakable aromatic kick Thai food is known for.
Coconut milk: Brings creamy richness — light or full-fat works depending on how indulgent you want it.
Natural creamy peanut butter: The star ingredient that makes this dish so crave-worthy.
Coconut aminos: A great soy sauce alternative; adds umami without overpowering the dish.
Rice vinegar: Adds a subtle tang for balance.
Honey (optional): Just a touch of sweetness to round everything out.
Toasted sesame oil: Adds that signature nutty aroma.
Fish sauce (optional): For depth and a hint of oceanic saltiness — I like a little, but it’s fine to omit.
Fresh ginger: Adds warmth and zest; use dried only if fresh isn’t available.
Crushed red pepper flakes: For a controllable kick of heat.

📝

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 Slow Cooker Thai Peanut Chicken Recipe is wonderfully flexible. I often tweak it depending on what I have in the fridge or how spicy I’m feeling that day — and you absolutely should, too. It’s your kitchen, your rules.

Try it with shrimp or tofu: When I swapped chicken for shrimp once, it was a game-changer—just reduce the cooking time accordingly.
Add extra veggies: Feel free to toss in snap peas, broccoli, or carrots for more color and crunch.
Make it spicier: Love heat? Increase red pepper flakes or add a splash of Sriracha.
Go gluten-free: This recipe is naturally gluten-free if you use coconut aminos instead of soy sauce.

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: Prep Your Chicken and Veggies

Start by cutting your chicken into bite-sized pieces. I like thighs for juiciness, but breasts work just as well. Dice the onion and red bell pepper into uniform pieces so everything cooks evenly. Toss them together in your slow cooker, seasoning with salt and pepper right away to bring out those flavors.

Step 2: Whisk Up the Peanut Sauce Magic

In a separate bowl, mix together the garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, ginger, and red pepper flakes. Whisk until it’s smooth and glossy—that’s going to be the rich, flavorful base that ties the whole dish together.

Step 3: Pour, Cook, and Wait

Pour that beautiful peanut sauce over the chicken and veggies in the slow cooker. Give everything a gentle stir to coat it evenly. Set your slow cooker to low and let it cook for 4 to 4½ hours. The slow heat gently tenderizes the chicken and lets the sauce thicken deliciously.

Step 4: Final Touches – Spinach and Lime

When the chicken is cooked through, stir in the fresh baby spinach and the lime juice. The spinach wilts quickly, adding color and nutrients, while the lime juice brightens the whole dish. After a few more minutes of gentle heat, it’s time to taste and adjust seasoning.

Top Tip

From my many attempts at slow cooker Thai dishes, I learned a few key things that really sharpen this recipe and help you avoid common pitfalls.

Don’t overcook the chicken: I once left it in too long, and it turned dry. Stick closer to 4 hours on low for tender results.
Stir the sauce before pouring: Peanut butter can separate slightly; whisk it well with the other ingredients to keep it smooth.
Use fresh lime juice: It really lifts the flavors more than bottled, so I always squeeze fresh whenever I can.
Add spinach last: To keep it fresh and green without getting mushy, stir it in just before serving.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

Thai Peanut Chicken - Serving Suggestion

Garnishes

I usually top mine with chopped cilantro and a sprinkle of crushed peanuts for extra crunch. A few thin slices of fresh red chili or a drizzle of Sriracha also give a nice kick and make the dish look vibrant and inviting.

Side Dishes

This peanut chicken shines served over jasmine rice or coconut-infused cauliflower rice for a low-carb option. I’ve also enjoyed it tossed with pad Thai noodles or simple rice noodles to keep that authentic Thai vibe.

Creative Ways to Present

For a party or special occasion, I like serving this in mini bowls over beds of colorful shredded cabbage and carrot salad on the side to add freshness and crunch. You can even use lettuce cups for a fun, hands-on dinner experience that’s both elegant and casual.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen after a day, making it perfect for meal prepping, but the spinach is best fresh.

Freezing

This recipe freezes well—just skip adding spinach before freezing. Freeze the chicken and sauce in portions, then add fresh spinach when reheating. It makes weekday dinners a breeze!

Reheating

I prefer reheating gently on the stovetop or in the microwave at medium power, stirring occasionally to prevent the sauce from separating. Add a splash of water or coconut milk if it feels too thick.

Frequently Asked Questions:

Can I make this Slow Cooker Thai Peanut Chicken Recipe spicy?

Absolutely! You can increase the crushed red pepper flakes or add fresh chopped chilies or Sriracha to suit your heat preferences.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option because they stay juicy and tender during slow cooking, but chicken breasts also work well if you prefer.

What should I serve with Slow Cooker Thai Peanut Chicken?

This dish pairs wonderfully with jasmine rice, cauliflower rice, pad Thai noodles, or steamed vegetables to make a well-rounded meal.

Is it possible to make this recipe dairy-free?

Yes! This recipe is naturally dairy-free since it uses coconut milk and peanut butter instead of cream or cheese.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe has become one of my favorite easy dinners — it’s comforting, versatile, and feels a little indulgent without being complicated. The best part? You can walk away and come back to a kitchen filled with incredible aromas and a ready-to-serve meal. I really hope you enjoy making (and eating) it as much as I do — it’s one of those recipes you’ll want to pull out time and again.