Slow Cooker Thai Peanut Chicken Recipe -

Treat your family to a rich, creamy, and flavor-packed dinner with this Slow Cooker Thai Peanut Chicken. Tender chicken thighs slowly cook in a luscious blend of coconut milk, creamy peanut butter, fresh ginger, garlic, and savory seasonings until perfectly juicy.

Finished with fresh lime juice and a touch of Sriracha, this easy slow cooker meal delivers restaurant-quality Thai-inspired flavors with very little hands-on work.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 5 hours 15 minutes
Total Time: 5 hours 30 minutes
Servings: 6

Ingredients

Peanut Coconut Sauce

2/3 cup unsweetened canned coconut milk, well shaken
1/3 cup low-sodium chicken broth
3 tablespoons creamy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon packed brown sugar
2 teaspoons freshly grated ginger
2 garlic cloves, finely minced
1/4 teaspoon salt

Chicken

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1- to 1½-inch pieces

Cornstarch Slurry

2 tablespoons cornstarch
2 tablespoons cold water

Finish

2 tablespoons fresh lime juice
1 tablespoon Sriracha, plus extra for serving
1 teaspoon fish sauce (optional for extra authentic flavor)

Garnishes

3 tablespoons chopped dry-roasted peanuts
1 tablespoon chopped fresh cilantro
Fresh lime wedges
Cooked jasmine or basmati rice

Instructions

1. Prepare the Sauce

In a 3½- to 4-quart slow cooker, whisk together the coconut milk, chicken broth, peanut butter, soy sauce, brown sugar, ginger, garlic, and salt. Continue whisking until the peanut butter is fully incorporated and the sauce is smooth.

2. Add the Chicken

Place the chicken pieces into the slow cooker and stir well so each piece is evenly coated in the peanut sauce.

3. Slow Cook

Cover with the lid and cook:

LOW: 5–6 hours
HIGH: 2½–3 hours

The chicken is done when it is tender and reaches an internal temperature of 165°F (74°C).

4. Thicken the Sauce

In a small bowl, whisk together the cornstarch and cold water until smooth.

Pour the slurry into the slow cooker while stirring continuously. Switch the cooker to HIGH, cover, and cook for another 15 minutes, allowing the sauce to become thick, creamy, and glossy.

5. Finish the Dish

Turn off the slow cooker and stir in the lime juice, Sriracha, and fish sauce, if using. Taste and adjust the seasoning or spice level as desired.

6. Serve

Spoon the creamy Thai peanut chicken over steamed jasmine or basmati rice. Sprinkle with chopped peanuts and fresh cilantro, drizzle with extra Sriracha if desired, and serve with lime wedges on the side.

Pro Tips

Use Chicken Thighs for the Best Texture

Chicken thighs stay moist and tender during long cooking times because of their higher fat content. If substituting chicken breasts, reduce the cooking time to help prevent dryness.

Add Lime at the End

Fresh lime juice brightens the rich peanut and coconut sauce. Stir it in after cooking rather than before to preserve its fresh citrus flavor.

Make a Smooth Slurry

Always combine cornstarch with cold water before adding it to the slow cooker. This prevents lumps and creates a silky, evenly thickened sauce.

Adjust the Spice Level

One tablespoon of Sriracha creates a mild-to-medium heat. Add more if you enjoy a bolder, spicier Thai-inspired flavor.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	373 kcal	—
Total Fat	21 g	27%
Saturated Fat	9 g	46%
Cholesterol	184 mg	61%
Sodium	666 mg	29%
Total Carbohydrates	9 g	3%
Dietary Fiber	1 g	4%
Total Sugars	3 g	—
Protein	40 g	79%
Calcium	36 mg	3%
Iron	3 mg	15%
Potassium	566 mg	12%