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, for serving; Chopped fresh cilantro, for serving

Jump to Recipe· 3.9 from 14 reviews

If you love vibrant, cozy dishes that burst with exotic flavors yet require minimal fuss, this Slow Cooker Thai Peanut Chicken Recipe is an absolute game-changer. Imagine tender chicken swimming in a luscious, creamy Thai peanut sauce blended with coconut milk, fresh ginger, and red curry paste. Each bite delivers a perfect balance of sweet, spicy, and savory notes while the butternut squash and bell peppers add a satisfying texture and pop of color. It’s the kind of recipe that feels like a hug on a plate and makes weeknights feel special without any stress.

Ingredients You’ll Need

Inside a black slow cooker, there are four clear layers next to each other. On the right side, there are small white pieces of raw chicken, surrounded by light pink creamy liquid. Next to the chicken, there are bright orange chunks of bell pepper. To the left of the peppers, there are thin white strips of onion. On the far left, there are long red strips of bell pepper. The inside of the cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple but essential ingredients that each bring a unique taste, texture, or brightness to the dish. From the rich creaminess of coconut milk to the zing of fresh ginger and the earthiness of peanut butter, every element plays an important part in creating that signature Thai-inspired flavor.

2 cans light coconut milk (14 ounce cans): Provides a creamy, luscious base that carries all the flavors beautifully.
¼ cup peanut butter (creamy or crunchy): Adds richness and the unmistakable nutty flavor that defines this dish.
3 tablespoons red curry paste: Brings the authentic spicy kick and depth typical of Thai cuisine.
2 tablespoons fish sauce: Introduces a salty umami boost essential to balancing the sweetness.
2 tablespoons coconut sugar or brown sugar: Adds a subtle sweetness that rounds out the curry’s spice.
2 tablespoons minced fresh ginger: Offers freshness and a little heat to brighten the sauce.
1 tablespoon minced garlic: Infuses the dish with savory warmth and complexity.
¼ teaspoon crushed red pepper flakes: Amp up the spice without overpowering the other flavors.
2 pounds boneless skinless chicken breast, cut into 1 ½-inch pieces: The protein base that soaks up every bit of the sauce.
1 small butternut squash, peeled, seeded, and cubed: Adds a sweet, tender bite and beautiful orange color.
2 large red bell peppers, cored and thinly sliced: Bring a fresh crunch and vibrant visual appeal.
1 medium yellow onion, thinly sliced (about 3 cups): Balances sweetness and texture in the slow-cooked mix.
2 cups frozen peas, thawed: Added near the end for a pop of sweetness and color.
2 tablespoons freshly squeezed lime juice (about 1 lime): Brightens and lifts the whole dish just before serving.
Prepared brown rice for serving: Perfect for soaking up the luscious peanut sauce.
Chopped fresh cilantro for serving: Adds a fresh herbal note that completes the flavor profile.

How to Make Slow Cooker Thai Peanut Chicken Recipe

Step 1: Prepare the Thai Peanut Sauce

In a slow cooker that’s at least 6 quarts, whisk together the coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, ginger, garlic, and crushed red pepper flakes until the mixture is smooth and creamy. This sauce is where all the magic happens, building a fragrant, silky base that will soak into every ingredient.

Step 2: Add Chicken and Vegetables

Stir the chicken pieces, butternut squash cubes, red bell pepper slices, and thinly sliced onion into your slow cooker. The mixture will be thick and rich once stirred—don’t worry! This thick sauce clings to the chicken and veggies, ensuring every bite is flavorful and tender.

Step 3: Slow Cook to Perfection

Cover the slow cooker and cook the dish on high for 2 to 3 hours or on low for 5 to 6 hours, depending on your schedule. Slow cooking allows the chicken to become incredibly tender while the vegetables soften just right, all the while melding together those complex Thai flavors.

Step 4: Add Peas and Lime Juice

About 30 minutes before serving, add the thawed peas to the slow cooker so they get warmed through but retain their bright color and slight snap. Just before plating, stir in the freshly squeezed lime juice for an irresistible tang that brightens the richness.

How to Serve Slow Cooker Thai Peanut Chicken Recipe

A white plate sits on a white marbled surface, filled with three main layers: a base of fluffy light brown rice, topped with a creamy orange curry sauce containing chunks of yellow and red vegetables and small green peas, and garnished with fresh chopped green herbs scattered over the curry. A bright green lime wedge rests on the right side of the curry. In the background, a white bowl with more chopped green herbs and a second white plate with the same dish are partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of chopped fresh cilantro on top really brings out the layers of flavor with its refreshing, citrusy notes. You can also add some crushed peanuts or a slice of lime on the side if you want to add a little crunch or extra zing.

Side Dishes

This dish shines when served over fluffy brown rice, which absorbs all the sauce beautifully while adding a hearty, nutty element. For a low-carb option, cauliflower rice works wonderfully too. Fresh cucumber slices or a simple green salad can provide a crisp contrast.

Creative Ways to Present

For a fun twist, serve the Slow Cooker Thai Peanut Chicken Recipe in hollowed-out bell peppers or over a bed of steamed jasmine rice topped with toasted coconut flakes. Wrapping leftovers in lettuce leaves also makes for a delightful hand-held meal full of flavor and texture surprises.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day, making the meal even tastier when reheated.

Freezing

This dish freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the refrigerator to preserve all the flavors and texture before reheating.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over medium-low heat on the stovetop to keep everything tender and creamy. Alternatively, the microwave works in a pinch, just stir occasionally for even warming.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs will add extra juiciness and a bit more richness to the dish, making it even more flavorful. Just adjust the cooking time slightly as thighs might take a little longer to become tender.

Is it possible to make this recipe vegan or vegetarian?

Yes! Substitute the chicken with firm tofu or chickpeas, and use soy sauce or tamari instead of fish sauce. The peanut sauce remains the star, so it will still be delicious and satisfying.

How spicy is this Slow Cooker Thai Peanut Chicken Recipe?

The recipe has a mild to moderate heat from the red curry paste and crushed red pepper flakes, but you can easily adjust to your taste by adding more or less curry paste or omitting the red pepper flakes altogether.

Can I prepare this on the stovetop instead of a slow cooker?

Definitely. You can simmer the sauce with chicken and vegetables over low heat, covered, for about 30-40 minutes until the chicken is cooked through and the veggies are tender. Just stir occasionally to prevent sticking.

What can I substitute for coconut sugar?

If you don’t have coconut sugar, brown sugar, maple syrup, or even honey are great alternatives to provide that subtle sweetness balancing the spice and savory flavors.

Final Thoughts

This Slow Cooker Thai Peanut Chicken Recipe perfectly blends the best flavors of Thai cuisine into a comforting and easy-to-make meal that you’ll want to keep making again and again. Whether you’re cooking for family, friends, or simply treating yourself, this dish delivers warmth, color, and unforgettable taste with minimal effort. Give it a try and prepare to fall in love with your slow cooker all over again!