This Slow Cooker Thai Peanut Chicken has been one of my most requested weeknight dinners for years. I first developed this version on a rainy weekend when I wanted big, bold flavors without standing over the stove. The slow cooker does the heavy lifting: the chicken becomes meltingly tender and soaks up the aromatic coconut and peanut sauce. The result is deeply savory with a balance of sweet honey, bright lime, and a gentle heat from crushed red pepper that makes every bite interesting.

I remember serving this on a busy weeknight to neighbors who had stopped by with a handful of kids — they immediately asked for seconds and wrapped shredded chicken in lettuce leaves like little tacos. The texture is luxurious: the shredded meat is saucy but not soupy, with crunchy peanuts adding a contrasting bite. It’s adaptable — serve it over rice, toss with rice noodles, or use as a filling for vibrant lettuce wraps. This recipe reliably turns pantry staples into something memorable, and I love that it scales and stores well.

Ingredients

• Boneless skinless chicken breasts (1 1/2 pounds): I prefer evenly sized breasts so they cook at the same rate. Fresh or fully thawed frozen breasts work; you want tender, pale meat that shreds easily after slow cooking.
• Chicken broth (1/2 cup): Use low-sodium broth to better control saltiness. It keeps the chicken moist during the slow cook stage without making the final sauce too thin.
• Canned unsweetened coconut milk (1 cup): Full-fat canned coconut milk gives the richest mouthfeel and helps the sauce emulsify; shake the can before measuring.
• Natural peanut butter (1/2 cup): Creamy or crunchy both work — crunchy adds texture. Choose a natural brand with peanuts as the primary ingredient for the best nutty flavor.
• Garlic (4 cloves, minced): Fresh garlic brightens the sauce. Mince finely so it integrates smoothly into the peanut mixture.
• Honey (3 tablespoons): Balances the savory and tangy elements; adjust to taste or swap for maple syrup if you prefer.
• Low-sodium soy sauce (3 tablespoons): Provides umami and salt. For gluten-free, substitute tamari or coconut aminos.
• Lime juice (2 tablespoons): Freshly squeezed gives the clean lime acidity that cuts through the richness.
• Rice wine vinegar (2 tablespoons): Adds gentle tang and helps balance sweetness from honey.
• Fish sauce (1 tablespoon): Small but powerful — gives authentic savory depth. Omit for vegetarian versions and replace with extra soy sauce and a pinch of sea salt.
• Crushed red pepper flakes (1/2 teaspoon): Adjust for heat preference; start small and add more at the end if needed.
• Garnishes and serving: Chopped peanuts, chopped fresh cilantro, steamed white or brown rice, rice noodles, or large lettuce leaves for wraps.

Instructions

Prepare Chicken:Arrange the 1 1/2 pounds of boneless skinless breasts in the slow cooker in a single layer when possible. Season generously with salt and freshly ground black pepper. Pour in 1/2 cup of low-sodium chicken broth to keep the environment moist. Cover and cook on LOW for 4 to 6 hours. Look for meat that easily pulls apart with tongs or a fork — that is your visual cue that it’s done.Shred the Meat:Remove breasts to a cutting board while leaving any cooking liquid behind. Use two forks to pull the meat into large shreds or cut into chunks, depending on your preferred texture. Shredding while still warm will give the best results; if you wait until cool, reheat briefly before shredding.Prepare the Sauce:In a medium bowl whisk together 1 cup canned unsweetened coconut milk, 1/2 cup natural peanut butter, 4 minced garlic cloves, 3 tablespoons honey, 3 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon fish sauce, and 1/2 teaspoon crushed red pepper flakes until completely smooth. Taste and adjust balance — more lime for brightness, more honey for sweetness.Combine and Finish:Wipe out the slow cooker insert to remove excess liquid and any burnt bits. Return the shredded chicken to the cooker and pour the peanut sauce over it, stirring gently to coat. Cover and cook on LOW for another 45 minutes to 1 hour, stirring halfway through. The sauce should thicken and cling to the meat; use the uncovered setting for the last 10 minutes if you need faster thickening.Serve:Serve the chicken over cooked rice, tossed with rice noodles, or in lettuce leaves. Top with chopped peanuts and fresh cilantro, and add extra crushed red pepper if you like more heat. Leftovers taste even better the next day once flavors have melded.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers or heavy-duty freezer bags, leaving a small air gap to allow expansion; label with the date and freeze up to 3 months. Reheat gently: thaw overnight in the fridge, then warm on low in the slow cooker, in a skillet with a splash of water or broth, or microwave in short bursts stirring every 30 seconds until evenly heated. If the sauce tightens after refrigeration, stir in 1 to 2 tablespoons of warm water, broth, or coconut milk as you reheat to loosen it without diluting flavor.

Ingredient Substitutions

Want to tweak ingredients? For gluten-free, swap low-sodium soy sauce for tamari or coconut aminos (taste before serving — adjust salt). To make vegetarian, replace chicken with extra-firm tofu or shredded jackfruit and omit fish sauce, adding a dash of mushroom soy or extra tamari for depth. Swap honey for maple syrup to keep it vegan. If you prefer less coconut richness, use light coconut milk, but expect a thinner sauce and slightly less creaminess — thicken with a cornstarch slurry if desired.

Serving Suggestions

Serve over steamed jasmine rice for a classic pairing or brown rice for more fiber. For a noodle bowl, toss shredded chicken with cooked rice noodles and a squeeze of lime, then top with chopped peanuts, cilantro, and thinly sliced scallions. For low-carb options, use large butter lettuce leaves as wraps and add shredded carrot, cucumber ribbons, and a spritz of lime for crunch. Garnish ideas: toasted sesame seeds, sliced red chili, or a drizzle of extra coconut milk for presentation.

Cultural Background

This dish borrows flavor elements from Thai cuisine — the interplay of sweet, salty, sour and spicy is central to Thai cooking. Peanut sauces are commonly associated with Thai satay and other Southeast Asian dishes; fish sauce is a classic source of umami. While this recipe adapts traditional components to a slow-cooked, Western-friendly format, the flavor harmony aims to honor Thai balance and brightness, using lime and vinegar to cut through the richness in a way that reflects regional taste preferences.

Seasonal Adaptations

In summer, lighten the meal by serving in lettuce cups with shredded cucumber and mint and a squeeze of fresh lime. In colder months, serve over sticky jasmine rice with roasted vegetables like carrots and broccoli on the side for a heartier bowl. For holiday gatherings, double the batch and present it as part of a buffet with sides like cucumber salad, pickled carrots, and steamed greens for an easy, shareable spread.

Meal Prep Tips

Make a double batch and portion into 3–4 individual containers for effortless lunches. Keep garnishes separate until serving to preserve texture; add chopped peanuts and cilantro just before eating. If you prepare ahead, reheat slowly on low and add a tablespoon or two of water or broth if needed to loosen the sauce. The chicken actually develops deeper flavor after a day in the refrigerator, making it ideal for meal prep rotations.

Every time I make this I’m reminded that the simplest pantry ingredients can create something indulgent and comforting. Share it, tweak it, and make it your own — the slow cooker will do the rest.