Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 1½ – 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 or 2 small limes (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

Nothing beats the cozy, rich flavors of this Slow Cooker Thai Peanut Chicken Recipe. It’s an effortless way to get that creamy, nutty, and slightly spicy taste that comforts your soul—perfect for busy days when you want a homemade meal without standing over the stove.

A white bowl holds a layered dish starting with a base of white rice noodles, soft and slightly glossy. On top, there are light beige chicken pieces mixed with small bright red bell pepper chunks. Fresh green herbs, mainly cilantro and sliced green onions, are scattered over the chicken. Crushed peanuts add a rough texture on top, and lime wedges with a green-yellow gradient sit at the edges of the bowl. The dish is set on a white marbled surface, and a gold spoon is placed inside the bowl, slightly visible in the background. A blurred green plant is faintly visible in the back, adding a fresh feel. 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’ve made this Slow Cooker Thai Peanut Chicken Recipe more times than I can count, mainly because it’s a total winner for busy weeknights. The slow cooker does all the heavy lifting, delivering tender chicken swimming in a luscious peanut sauce that just feels like a big, warm hug.

Hands-Off Cooking: Pop everything in the slow cooker and forget it until dinner time—no constant stirring or babysitting needed.
Flavor-Packed Sauce: The blend of coconut milk, peanut butter, and ginger creates a sauce bursting with authentic Thai-inspired taste.
Flexible Ingredients: You can swap chicken breasts for thighs or switch up veggies based on what you have around.
Serves a Crowd: This recipe easily feeds six, making it great for families or leftovers.

Ingredients & Why They Work

Every ingredient in this slow cooker recipe plays a role in creating balance and depth. The creamy peanut butter partnered with coconut milk adds richness, while fresh lime juice brightens it all up. Here’s what you need and why each component shines.

Flat lay of boneless skinless chicken breast pieces, diced medium yellow onion, diced medium red bell pepper, whole uncracked brown eggs, fresh baby spinach leaves, halved fresh limes, whole garlic cloves, small white ceramic bowl of creamy natural peanut butter, small white ceramic bowl of coconut milk, small white ceramic bowl of coconut aminos, small white ceramic bowl of rice vinegar, small white ceramic bowl of honey, small white ceramic bowl of toasted sesame oil, small white ceramic bowl of fish sauce, small white ceramic bowl with grated fresh ginger, small white ceramic bowl with crushed red pepper flakes, all ingredients fresh and natural, arranged in perfect symmetry and balanced layout, placed 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 (breasts or thighs): Thighs stay juicier over slow cooking, but breasts work fine if you keep an eye on cooking time.
Yellow onion: Adds sweetness and body to the sauce as it slow cooks.
Red bell pepper: Gives a gentle crunch and pop of color, balancing the creamy sauce.
Sea salt & black pepper: Basic seasonings that enhance overall flavor.
Baby spinach: Stirred in last to wilt gently, adding nutrition and freshness.
Lime juice: Adds zing and cuts through the richness of the peanut sauce.
Garlic: A must for depth and that unmistakable savory kick.
Coconut milk: The creamy base that brings everything together.
Natural creamy peanut butter: The star ingredient for that classic peanut flavor.
Coconut aminos: A slightly sweeter, soy-free alternative to soy sauce that adds umami.
Rice vinegar: Light acidity to balance the richness.
Honey (optional): A touch of sweetness to round out the flavors.
Toasted sesame oil: Adds nutty, aromatic notes.
Fish sauce (optional): Deepens umami and authenticity, but you can skip it if you prefer.
Fresh ginger (or ground ginger): Adds warmth and a subtle zing.
Crushed red pepper flakes: For a gentle heat that makes the dish pop without overpowering.

📝

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

One of the best parts about this Slow Cooker Thai Peanut Chicken Recipe is how easy it is to tweak. Maybe you like it spicier—throw in more red pepper flakes. Prefer a bit of sweetness? A drizzle extra honey does the trick. I personally like to add crunchy peanuts on top for texture—because who doesn’t like a good crunch?

Variation: Sometimes, I swap the spinach for kale or add shredded carrots for extra color and nutrients—both work wonderfully.
Dairy-Free: Since it’s naturally dairy-free, just be sure your peanut butter doesn’t contain any added milk.
Lower Carb: Serve over cauliflower rice instead of noodles to keep it light.

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

A close-up view showing a black slow cooker filled halfway with three layers: the bottom layer has small white and pink pieces mixed with red bell pepper bits and diced onions, the second layer is being poured over as a thick light brown sauce dripping down, held by a woman's hand with a glass container above the cooker, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Layer Your Ingredients

Start by cutting your chicken into bite-size pieces—this helps it absorb all those yummy flavors and cooks evenly. Toss the chicken, diced onion, and red bell pepper directly in your slow cooker. I like to sprinkle the salt and pepper right over them and give everything a quick toss so the seasoning is spread out.

Step 2: Whisk Together That Flavorful Peanut Sauce

Now for the fun part—the sauce! Combine creamy peanut butter, coconut milk, minced garlic, coconut aminos, rice vinegar, honey, toasted sesame oil, fish sauce, ginger, and red pepper flakes in a bowl. Whisk everything really well until smooth. This mix is what makes the whole dish sing, so don’t skip this step.

Step 3: Let the Slow Cooker Work Its Magic

Pour the peanut sauce evenly over the chicken and veggies. Put the lid on, set your slow cooker to low, and let it do its thing for about 4 to 4½ hours. You want the chicken tender and cooked through but not falling apart. If you’re short on time, cooking on high for 2-3 hours might work but keep an eye on it.

Step 4: Freshen It Up

About 10 minutes before serving, remove the lid and stir in the fresh baby spinach and lime juice. The spinach wilts quickly and adds a great pop of color and freshness. Give it a good stir and let everything simmer just a touch longer so the spinach melds into the sauce perfectly.

Top Tip

From my experience with this Slow Cooker Thai Peanut Chicken Recipe, a few key things make all the difference—whether it’s keeping the chicken tender or making sure the sauce isn’t too thick or too thin. These tricks saved me the first time I made it and will make your version shine, too.

Use Thighs for Tenderness: I’ve found that chicken thighs hold up better in the slow cooker, staying juicy and flavorful even after hours of cooking.
Don’t Skip the Lime Juice: Adding lime juice at the end brightens the dish and balances the richness of the peanut butter and coconut milk perfectly.
Stir Spinach Gently: Add spinach at the very last minute to avoid overcooking; it should just wilt and add freshness without becoming mushy.
Check Sauce Consistency: If your sauce looks too thick at the end, stir in a splash of water or extra coconut milk to loosen it up.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

Thai Peanut Chicken - Serving Suggestion

Garnishes

I love topping mine with chopped roasted peanuts for crunch and a handful of fresh cilantro for that herbal freshness. A sprinkle of sliced green onions and a few extra red pepper flakes never hurt, especially if you like it a tad spicy. Sometimes, I also add a wedge of lime on the side to squeeze over as you eat.

Side Dishes

Serve this chicken over jasmine rice or brown rice to soak up that glorious peanut sauce. For a low-carb option, cauliflower rice works amazingly well. I’ve also tried it over pad Thai-style rice noodles when I’m craving something more noodle-forward, and it’s a total winner.

Creative Ways to Present

For a dinner party, I like to spoon the Thai peanut chicken over individual bowls of coconut rice, then garnish each with a sprig of cilantro and crushed peanuts for a beautiful presentation. Adding a side of pickled vegetables makes the plate vibrant and adds a tangy crunch that complements the creamy sauce.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which means leftovers taste even better. Just give a good stir before reheating so everything is perfectly combined again.

Freezing

This Slow Cooker Thai Peanut Chicken freezes wonderfully. I portion it out in freezer-safe containers or bags, then thaw in the fridge overnight before reheating. I avoid freezing spinach, so if you’re planning ahead, add fresh spinach when reheating rather than before freezing.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the sauce seems thick, I add a splash of water or coconut milk to loosen it up. Then, I stir in fresh spinach and lime juice at the end to keep it fresh and vibrant.

Frequently Asked Questions:

Can I use frozen chicken for this recipe?

You can use frozen chicken breasts or thighs, but I recommend thawing them first for even cooking in the slow cooker. Putting frozen chicken in can increase the cooking time and might result in uneven texture.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, soy sauce or tamari (for gluten-free) are great substitutes. They provide the salty, umami flavor needed for the sauce. Just reduce any added salt slightly, as soy sauce is saltier than coconut aminos.

Can I make this recipe spicy?

Absolutely! Just increase the crushed red pepper flakes or add a dash of sriracha or a minced fresh chili when whisking the sauce to give it a spicy kick. Adjust to your heat preference.

Is this recipe dairy-free and gluten-free?

Yes! This Slow Cooker Thai Peanut Chicken Recipe is naturally dairy-free. To keep it gluten-free, use gluten-free coconut aminos or tamari instead of soy sauce and verify that your peanut butter doesn’t contain any gluten-containing additives.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe is my go-to when I want something that feels special but actually takes almost no effort. The balance of creamy peanut sauce with fresh pops of lime and spinach is just irresistible. Trust me—you'll want to make this again and again, and friends and family will keep asking for the recipe. Give it a try; I think you’ll love having this one in your dinner rotation as much as I do!