Creamy Thai Peanut Chicken Recipe – Easy Slow Cooker Meal

Name: Creamy Thai Peanut Chicken Recipe – Easy Slow Cooker Meal
Prep time: 10 min
Cook time: PT-490418H41M14S
Total time: PT-490418H41M14S
Cuisine: Thai
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup creamy peanut butter; 1/4 cup soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons lime juice; 1-2 teaspoons sriracha or chili paste (optional); Chopped peanuts and cilantro for garnish

Posted on December 12, 2025

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It was a freezing cold Tuesday evening, and I was desperate for something warm, comforting, and effortless. You know the kind of meal where you toss everything into a slow cooker and let the magic happen? Enter: Creamy Thai Peanut Chicken. This recipe was born out of my love for peanut sauce, coconut milk, and the ease of slow cooking. It’s quickly become a favorite in my house, and I can’t wait for you to try it!

This dish is packed with bold flavors—peanut butter, soy sauce, lime, ginger, garlic—all marrying together in the most beautiful way. The best part? Your slow cooker does all the heavy lifting while you get to smell the divine aroma wafting through your kitchen all day.

Why You’ll Love This Recipe

Let me tell you why this Creamy Thai Peanut Chicken deserves a spot in your dinner rotation:

Effortless Cooking: The slow cooker takes care of everything. You literally toss the ingredients in, set it, and forget it. Perfect for busy weekdays or lazy weekends.
Rich, Creamy Flavor: The combination of peanut butter, coconut milk, and Thai-inspired spices creates a luscious sauce that’s good enough to drink. (I may or may not have done this.)
Versatile: Serve over rice, noodles, or even cauliflower rice for a low-carb option. It pairs beautifully with steamed veggies or a fresh cucumber salad.
Kid-Friendly: My picky eaters love this recipe! It’s savory with just a hint of sweetness, making it a hit with everyone.

Honestly, this is the kind of meal that makes you feel like a genius in the kitchen. It’s cozy, impressive, and ridiculously easy.

What Ingredients You’ll Need

Here’s the best part: the ingredient list is simple, and you might already have most of these in your pantry.

Chicken breasts (or thighs) – 2 pounds (about 900g). I love using boneless, skinless chicken breasts, but thighs are just as delicious and even more tender.
Coconut milk – 1 can (13.5 oz/400ml). Go for full-fat coconut milk for that creamy texture—trust me, it’s worth it.
Peanut butter – ½ cup (125g). Creamy works best here; it blends beautifully into the sauce.
Soy sauce – ¼ cup (60ml). Regular or low-sodium is fine—use what you have.
Honey – 3 tablespoons (45ml). Adds a lovely hint of sweetness without being overpowering.
Rice vinegar – 2 tablespoons (30ml). Balances the richness with a touch of acidity.
Garlic – 3 cloves, minced. Fresh garlic is key here for that bold flavor.
Ginger – 1 tablespoon, grated. Fresh ginger makes all the difference; it’s bright and aromatic.
Lime juice – 2 tablespoons (30ml). Adds a fresh, zesty kick to the sauce.
Sriracha or chili paste – 1-2 teaspoons (optional). For a touch of heat—adjust to your spice preference.
Chopped peanuts and cilantro – For garnish. These take the dish to the next level with crunch and freshness.

Quick note: If you’re out of rice vinegar, white vinegar or apple cider vinegar works as a substitute. And if you prefer a sweeter sauce, you can swap honey with brown sugar.

Equipment Needed

You don’t need much to make this recipe—just a few basics:

Slow cooker: Any size works, but I use my trusty 6-quart model. It’s perfect for this recipe.
Mixing bowl: For whisking the sauce ingredients together.
Whisk: To get the peanut butter nice and smooth.
Knife and cutting board: For prepping the garlic and ginger.
Serving utensils: A ladle or big spoon works best for getting all that creamy sauce onto your plate.

And that’s it! No fancy tools required. Just toss, set, and let the slow cooker work its magic.

How to Make It: Step-by-Step

Ready to dive in? Here’s how I make this creamy, dreamy Thai Peanut Chicken:

Prep the slow cooker: Spray the inside with cooking spray or lightly grease it with oil to prevent sticking.
Place the chicken: Lay the chicken breasts or thighs at the bottom of the slow cooker. No need to cut them—they’ll shred beautifully once cooked.
Mix the sauce: In a mixing bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, lime juice, and sriracha (if using). It should be smooth and creamy.
Pour the sauce: Pour the sauce over the chicken, making sure it’s evenly covered.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours. Your kitchen will smell incredible!
Shred the chicken: Once cooked, use two forks to shred the chicken right in the slow cooker. Stir it into the sauce to coat every piece.
Garnish and serve: Sprinkle chopped peanuts and fresh cilantro on top. Serve over rice, noodles, or your favorite base.

Pro tip: If your sauce feels too thick, add a splash of water or chicken broth to thin it out. Too thin? Let it simmer with the lid off for 20 minutes.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe a dozen times:

Use full-fat coconut milk: It’s key for that rich, creamy texture. Light coconut milk just doesn’t cut it.
Don’t skip the lime juice: That little bit of acidity balances the richness perfectly.
Shred the chicken while warm: It’s much easier and blends into the sauce beautifully.
Adjust the spice level: Add more sriracha or chili paste if you like it hot, or leave it out entirely for a mild version.
Double the recipe: This freezes like a dream, so I often make a double batch for easy meal prep.

And one more thing—this recipe works great with pork or even tofu for a vegetarian twist!

Ways to Mix It Up

Want to customize this dish? Here are some fun variations:

Vegetarian Version: Swap the chicken for cubes of firm tofu or chickpeas. Cook for the same time—it’s just as creamy and delicious.
Extra Veggies: Add bell peppers, snap peas, or carrots during the last hour of cooking for more texture and color.
Crunchy Peanut Top: Stir in ½ cup of chopped peanuts right before serving for extra crunch.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of regular rice.
Spicy Kick: Add a teaspoon of red curry paste for an extra layer of flavor.

Don’t be afraid to experiment—this recipe is super forgiving!

Serving Ideas & Storage

This Creamy Thai Peanut Chicken is a meal that shines with the right pairings and storage tips:

How to Serve:

Over jasmine rice, brown rice, or rice noodles
With roasted veggies or a crisp cucumber salad
As a filling for lettuce wraps or tacos

Storage Instructions:

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or stovetop.
Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Pro tip: The sauce thickens as it sits, so add a splash of water or broth when reheating.

Nutritional Info & Health Benefits

Let’s talk nutrition! Here’s why this dish is as wholesome as it is delicious:

Nutritional Info (per serving):	Calories: ~350	Protein: 25g	Carbs: 15g	Fat: 20g

Protein-packed: Thanks to the chicken and peanut butter, this meal is super satisfying.
Healthy fats: Coconut milk and peanut butter provide good fats to keep you full longer.
Low sugar: Just the natural sweetness of honey and coconut milk.

While this isn’t strictly low-cal, it’s packed with wholesome ingredients and much better for you than takeout!

Final Thoughts

So, that’s my Creamy Thai Peanut Chicken recipe! It’s become a staple in my kitchen for good reason—easy, flavorful, and comforting, all wrapped up in one dish.

Whether you’re meal prepping, feeding a crowd, or just want a cozy dinner, this recipe is a winner. Make it your own, play around with variations, and let me know how it turns out!

If you try this, I’d LOVE to hear how you liked it. Drop a comment below or tag me on Pinterest! Happy cooking!

FAQs

Q: Can I use crunchy peanut butter?

A: Absolutely! Crunchy peanut butter adds a fun texture to the sauce. Just make sure it’s smooth enough to blend easily.

Q: Can I make this ahead of time?

A: Yes! The flavors actually get better as it sits. Make it a day ahead and reheat gently on the stove or in the microwave.

Q: Can I use chicken thighs instead of breasts?

A: Definitely! Thighs are slightly fattier, which makes them even more tender in this recipe.

Q: How spicy is this recipe?

A: It’s mild as written, but you can easily adjust the spice level by adding more sriracha or chili paste.

Q: Can I skip the coconut milk?

A: You can substitute with heavy cream or even chicken broth, but the flavor won’t be quite as rich or authentic.

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