Name: Slow Cooker Thai Peanut Chicken Recipe
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Cuisine: Thai
Ingredients: 2 cans light coconut milk (14 ounce cans); ¼ cup peanut butter (creamy or crunchy); 3 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons coconut sugar or brown sugar; 2 tablespoons minced fresh ginger; 1 tablespoon minced garlic; ¼ teaspoon crushed red pepper flakes; 2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces; 1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes; 2 large red bell peppers cored and thinly sliced; 1 medium yellow onion thinly sliced (about 3 cups); 2 cups frozen peas, thawed; 2 tablespoons freshly squeezed lime juice (about 1 lime); Prepared brown rice; Chopped fresh cilantro

Jump to Recipe· 4.3 from 11 reviews

If you are craving a dish that blends rich, bold flavors with effortless cooking, then you will absolutely love this Slow Cooker Thai Peanut Chicken Recipe. It combines tender chicken, vibrant veggies, and a luscious Thai peanut coconut milk sauce that simmers to perfection while you go about your day. This recipe is a heavenly balance of creamy, spicy, and sweet, making every bite satisfying and comforting. Plus, it’s incredibly easy to put together, which means you get an impressive, restaurant-quality meal with minimal fuss.

Ingredients You’ll Need

The image shows a black slow cooker filled with a creamy orange curry soup. The soup has small green peas scattered throughout, light beige pieces of chicken, thin slices of onion, and chunks of red bell pepper. The curry liquid looks smooth with a slight oily sheen on the surface, and the pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of the Slow Cooker Thai Peanut Chicken Recipe lies in its simple yet powerful ingredients. Each one plays a crucial role in creating layers of flavor, from the creamy coconut milk and luscious peanut butter to the fresh vegetables that add both color and texture.

Light coconut milk: Provides a creamy, smooth base that balances the heat and richness of the dish.
Peanut butter (creamy or crunchy): Adds a nutty depth and luscious texture to the sauce.
Red curry paste: Delivers authentic Thai spice and a vibrant kick.
Fish sauce: A classic umami booster that brings savory depth.
Coconut sugar or brown sugar: Brings a subtle sweetness that mellows the spice.
Fresh ginger (minced): Infuses the dish with warmth and a refreshing zing.
Garlic (minced): Rounds out the flavor with its aromatic sharpness.
Crushed red pepper flakes: Offers a gentle heat without overpowering the dish.
Boneless skinless chicken breast: Lean and juicy, it easily absorbs the sauce flavors as it cooks.
Butternut squash (peeled and cubed): Adds subtle sweetness and lovely color contrast.
Red bell peppers (thinly sliced): Bring crunch and a fresh, vibrant pop of color.
Yellow onion (thinly sliced): Adds sweetness and body to the sauce as it softens.
Frozen peas (thawed): Bright green bursts that add freshness at the end.
Fresh lime juice: Adds a sharp citrus brightness just before serving to lift the flavors.
Prepared brown rice: Your perfect hearty base that soaks up the delicious sauce.
Chopped fresh cilantro: For a fragrant, herbaceous finish on top.

How to Make Slow Cooker Thai Peanut Chicken Recipe

Step 1: Whisk Together the Sauce

Start by combining the light coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, minced ginger, garlic, and crushed red pepper flakes in your slow cooker. Whisk until the mixture is perfectly smooth and creamy. This sauce is the foundation of the dish, blending sweet, salty, and spicy notes that will soak into every bite of chicken and veggie.

Step 2: Add the Chicken and Vegetables

Gently stir in the chicken pieces, cubed butternut squash, thinly sliced red bell peppers, and yellow onions. Make sure each piece is coated in that thick, flavorful sauce. Don’t worry if it looks dense; the slow cooking process will blend everything beautifully. Cover your slow cooker and set it to cook on high for 2 to 3 hours or on low for 5 to 6 hours depending on your schedule.

Step 3: Add Peas and Lime Juice

About 30 minutes before serving, stir in the thawed peas. This last addition preserves their bright color and slight crunch. Just before dishing up, stir in freshly squeezed lime juice to give the whole dish a refreshing pop and balance the richness.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

A white shallow bowl holds a serving of light brown rice as the base layer, topped with a bright orange creamy sauce containing pieces of chicken, green peas, and strips of red bell pepper. Garnishing the dish is a sprinkle of fresh green chopped herbs scattered over the sauce, and a fresh lime wedge placed on the right side of the bowl. The bowl is set on a white marbled surface, with a small beige bowl filled with chopped herbs visible in the background. Nearby is a white cloth with a soft texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of chopped fresh cilantro makes the flavors shine and adds a lovely herbaceous lift that complements the creamy sauce perfectly. You might also like to add a few extra red pepper flakes for folks who prefer an extra kick.

Side Dishes

This dish is beautifully accompanied by fluffy brown rice that soaks up all that luscious sauce. For some extra texture, a side of steamed or lightly sautéed greens like bok choy or spinach works wonderfully. You can even serve it with rice noodles for a twist.

Creative Ways to Present

If you want to impress, consider serving the Slow Cooker Thai Peanut Chicken Recipe in hollowed-out bell peppers or over a bed of cauliflower rice for a lighter touch. Wrapping it up in lettuce cups offers a fresh, crunchy way to enjoy this warm, comforting meal during warmer months.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making the next-day meal just as delightful.

Freezing

This Slow Cooker Thai Peanut Chicken Recipe freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight for best results before reheating.

Reheating

To reheat, gently warm the leftovers in a skillet over medium-low heat to maintain the creamy texture and prevent the sauce from separating. Microwaving works too—just stir halfway through to heat evenly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work perfectly and add even juicier, more tender meat that soaks up the sauce beautifully.

Can I make this recipe spicy?

Definitely. Feel free to increase the amount of red curry paste or add extra crushed red pepper flakes to suit your spice preference.

What if I don’t have red curry paste?

You can substitute with yellow or green curry paste, but the flavor profile will shift slightly. Red curry paste gives the ideal balance of heat and sweetness for this dish.

Is this recipe gluten-free?

Yes, it is gluten-free as long as you use gluten-free fish sauce, which many brands offer. Always check labels to be safe.

Can I prepare the sauce ahead of time?

Absolutely! The sauce can be mixed earlier in the day or even the night before. Just give it a quick whisk before adding the chicken and veggies to your slow cooker.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe is one of those dishes that quickly becomes a favorite because it’s simple, flavorful, and packed with wholesome ingredients. Whether you’re looking for an easy weeknight dinner or a cozy meal to impress friends, this recipe hits all the right notes. Give it a try soon—you might just find yourself making it again and again!

Slow Cooker Thai Peanut Chicken Recipe

Ingredients You’ll Need