
A hands-off slow cooker chicken in a creamy Thai-style peanut sauce — tangy, savory, and perfect over rice, noodles, or lettuce wraps.

This Slow Cooker Thai Peanut Chicken has been a weekday lifesaver in my household for years. I first put these flavors together on a rainy Sunday when I wanted something bold and comforting but without standing over the stove. The result was a creamy, slightly tangy sauce with a pronounced peanut character, tender shredded chicken that soaks up the sauce, and a touch of heat that keeps every forkful interesting. It became an instant favorite — the kind of dish my family requests on repeat for busy nights, potlucks, and casual dinners with friends.
What makes this version special is how forgiving it is: the slow cooker does most of the work, turning ordinary boneless skinless chicken breasts into fall-apart tender pieces that carry the flavors of coconut milk, lime, and toasted peanut butter. The texture is silky thanks to the coconut milk and peanut butter, with bright notes from lime juice and rice wine vinegar and umami depth from soy and fish sauce. I love serving it over steaming jasmine rice for a classic presentation, or stuffing it into crisp lettuce leaves for a lighter, fresh option. Every time I make it the kitchen fills with a warm, nutty aroma that draws everyone to the table.
I remember making this when my neighbor popped by unexpectedly; within minutes the smell had everyone asking what was for dinner. My kids loved scooping it over rice, and a friend who dislikes spicy food still finished his bowl because the flavors were so balanced. It’s the sort of recipe that earns second helpings without much persuasion.
My favorite thing about this recipe is how reliably it pleases everyone at the table — from little ones who love the mild sweetness to adults who appreciate the bold peanut-coconut flavor. Over the years I’ve learned small tweaks like adding lime at the end to keep the sauce bright, and toasting a few extra peanuts for texture — they make all the difference.
Cool leftovers to room temperature within two hours and store in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe bags, removing as much air as possible, and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring and adding a tablespoon of water or coconut milk as needed to loosen the sauce. If freezing, keep sauce and chicken together — the sauce protects the meat from freezer burn and preserves texture.
If you don’t have coconut milk, use 3/4 cup plain full-fat yogurt mixed with 1/4 cup water for creaminess, though the subtle coconut flavor will be missing. For nut allergies, substitute sunflower seed butter and omit chopped peanuts for garnish. Replace fish sauce with an extra 1 tablespoon soy sauce and 1/2 teaspoon anchovy paste if you want a similar umami note without the exact ingredient. For a lighter version, use half peanut butter and half Greek yogurt stirred in at the end to keep the sauce creamy but reduce fat.
For a comforting bowl, spoon over steamed jasmine rice and top with extra cilantro, chopped peanuts, and a lime wedge. For a lighter, fresh presentation, serve the chicken in butter lettuce leaves with shredded carrot and cucumber ribbons for crunch. It’s also excellent over rice noodles with a scattering of bean sprouts and green onions for texture. Pair with simple sides like steamed broccoli, sautéed kale, or a Thai cucumber salad to add brightness and balance the richness of the sauce.
Make a double batch and freeze individual portions for quick lunches. In meal-prep containers, place rice in one compartment and the chicken in another to prevent the rice from becoming soggy. If preparing ahead for the week, store sauce separately and combine on the day of serving for the freshest texture. When reheating, add a splash of water or coconut milk and heat gently to avoid overcooking the chicken.
While not an authentic traditional Thai dish, these flavors are inspired by Thai cuisine’s hallmark balance of sweet, sour, salty, and spicy. Peanut sauces are common in Southeast Asia, notably in satays, and the combination of coconut milk, lime, fish sauce, and rice vinegar reflects regional techniques of layering acidity and umami. Home cooks often adapt these elements with pantry staples to create a dish that’s both approachable and evocative of Thai flavors.
In summer, brighten the dish with extra fresh herbs like Thai basil and mint and serve in lettuce cups with crisp vegetables. In winter, keep it cozy by serving over warm rice and adding roasted seasonal vegetables like sweet potatoes or carrots into the slow cooker for the final hour. Holiday gatherings welcome a spiced-up version with extra chili flakes and a sprinkle of toasted sesame seeds for a festive finish.
This recipe is one of those dependable go-tos that rewards small refinements: a squeeze of lime at the end, a few extra chopped peanuts, or a reduced sauce for a thicker cling to the chicken. I hope it becomes part of your weekday rotation as it is in mine — comforting, simple, and full of flavor.
Whisk the peanut butter with warm coconut milk before adding to the slow cooker to ensure a smooth sauce.
If sauce seems thin after finishing, remove the lid and cook on HIGH for 10-15 minutes to reduce and thicken.
For easier shredding, use a stand mixer on low for 30 seconds to shred hot chicken quickly and evenly.
Add fresh lime juice at the end rather than during slow cooking to preserve bright acidity.
This nourishing slow cooker thai peanut chicken (easy + flavorful) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Slow Cooker Thai Peanut Chicken (Easy + Flavorful) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place chicken breasts in the slow cooker, season with salt and pepper, and pour chicken broth into the bottom. Cover and cook on LOW for 4 to 6 hours, or until very tender.
Remove chicken to a board and shred with two forks or a mixer. Drain the slow cooker liquid and wipe clean, then return shredded chicken to the cooker.
In a bowl whisk coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce, and red pepper flakes until smooth and emulsified.
Pour the sauce over the shredded chicken, stir to coat, cover, and cook on LOW for 45 minutes to 1 hour, stirring halfway through, until sauce thickens.
Taste and adjust seasoning with lime, honey, or red pepper flakes. Serve over rice, noodles, or in lettuce leaves and garnish with chopped peanuts and cilantro.
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This recipe looks amazing! Can't wait to try it.
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