Slow Cooker Thai Peanut Chicken Recipe

I recently crafted a dish that features a blend of creamy coconut milk, tangy lime juice and rich peanut butter harmonizing with tender chicken thighs. My Slow Cooker Thai Peanut Chicken pairs fragrant garlic, ginger and Thai red curry paste for a pleasing explosion of layered flavor in every bite.

I recently discovered a new way to enjoy Thai-inspired flavors using my slow cooker and it’s quickly become a weeknight favorite. I love using simple ingredients like 2 lbs of boneless, skinless chicken thighs, a can of full-fat coconut milk, and a generous dollop of unsweetened creamy peanut butter.

When I mix in freshly squeezed lime juice along with minced garlic and grated ginger, the dish really comes alive. A splash of soy sauce, a pinch of salt and a dash of black pepper bring everything together perfectly.

I’ve made this Thai Peanut Chicken in my crock pot, and even experimented with my freezer version for those extra busy days. It kind of reminds me of my earlier Peanut Miso Chicken Crockpot special, but this recipe takes it a step further with Thai red curry paste and a hint of brown sugar.

Give it a try and let the flavors surprise you. Enjoy every savory bite!

Why I Like this Recipe

I really like this recipe for a number of reasons. First, the flavors just melt together in a way that always surprises me. I love how the rich coconut milk, peanut butter, ginger, and garlic mix with the lime juice and Thai red curry paste to create this amazing savory and tangy taste. It kinda has that balance of sweet and spicy that makes every bite interesting.

Second, its super easy to make. I just chuck everything into my slow cooker and forget about it while it cooks slowly all day. This means I can do my homework or hang out with friends while dinner practically makes itself, which is perfect on busy weeknights.

Third, the chicken comes out really tender and full of flavor every time. I like how the slow cooker does its job, turning even ordinary chicken into something that melts in your mouth. It feels really comforting and homemade, like it was made with a lot of care.

Lastly, I appreciate that I can tweak the recipe a bit if I want to. Sometimes I add extra lime juice or a bit more curry paste to give it a little kick, which makes the whole dish feel more personal and fun to cook.

Ingredients

• Chicken thighs: high protein, juicy, and full of flavor, making the meal satisfyin.
• Coconut milk: rich, creamy texture that adds smooth, subtle sweetness and healthy fats.
• Peanut butter: creates a nutty, protein-packed sauce for a thick, luscious consistency.
• Lime juice: offers a zesty, tangy kick, balancing savory flavors with a boost of vitamin C.
• Garlic: infuses the dish with a pungent, aromatic taste and natural antioxidants.
• Ginger: gives a spicy, warm note and adds a slight peppery zing.
• Soy sauce: contributes a savory umami depth and a salty kick for balanced flavor.
• Thai red curry paste: packs bold, spicy flavors that stir up an authentic Thai vibe.

Ingredient Quantities

• 2 lbs boneless skinless chicken thighs
• 1 (14 oz) can full-fat coconut milk
• 1/2 cup unsweetened creamy peanut butter
• 1/4 cup freshly squeezed lime juice
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp Thai red curry paste
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• Chopped peanuts for garnish
• Fresh cilantro for garnish

How to Make this

1. Put the chicken thighs in the slow cooker.

2. In a bowl, whisk together the coconut milk, peanut butter, lime juice, minced garlic, grated ginger, soy sauce, brown sugar, Thai red curry paste, chicken broth, salt and pepper until well combined.

3. Pour the sauce over the chicken making sure all pieces are coated.

4. Cover the slow cooker and cook on low for about 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.

5. Every now and then, give the sauce a gentle stir so the flavors can mix well.

6. Once the chicken is cooked, you can shred it in the slow cooker if you prefer it that way.

7. Taste and adjust the seasonings if needed.

8. Scoop the chicken and sauce onto plates or serve over rice or noodles, whichever you like best.

9. Sprinkle chopped peanuts and fresh cilantro over the top for garnish and extra crunch.

10. Enjoy your delicious Slow Cooker Thai Peanut Chicken and have a great meal!

Equipment Needed

1. Slow cooker – to cook the chicken thighs over several hours
2. Mixing bowl – for whisking together the coconut milk, peanut butter, lime juice, garlic, ginger, soy sauce, brown sugar, curry paste, chicken broth, salt and pepper
3. Whisk – to blend those ingredients until smooth
4. Measuring cups and spoons – for figuring out the exact amounts of each ingredient
5. Cutting board and knife – for mincing the garlic and grating the ginger
6. Stirring spoon – to give the sauce a good stir during cooking
7. Serving plates or bowls – to dish out the chicken and sauce when it’s done

FAQ

Slow Cooker Thai Peanut Chicken Recipe Substitutions and Variations

• If you don’t have chicken thighs, you can use chicken breasts. They might be leaner but still works fine in the slow cooker.
• If you’re out of full-fat coconut milk, try mixing light coconut milk with a bit of heavy cream. It does change the taste a little but still makes it creamy.
• If you don’t have unsweetened creamy peanut butter, you can use almond butter. It gives a nutty twist that works just as well.
• If you don’t have Thai red curry paste, you could substitute with a mix of curry powder and a pinch of red chili flakes. It’ll give a similar kick.
• If you’re out of soy sauce, try using tamari or coconut aminos. They are pretty close in flavor and works good in the recipe.

Pro Tips

1. Make sure you stir the sauce every once in a while while the chicken cooks so all the flavors mix better; sometimes the heavier stuff sinks to the bottom and you might end up with a not-so-tasty bite if you dont stir it up.
2. Always give the sauce a good taste at the end. If it seems a bit flat, try adding a bit more lime juice or soy sauce to bump up the flavors; don’t assume its perfect just because it smells good.
3. Test the chicken for tenderness before shredding it, cause every slow cooker is a little different; if the chicken isn’t soft enough, you might need to cook it a bit longer than the recipe says.
4. For a little extra crunch and flavor, toast your chopped peanuts in a dry pan for a couple minutes until light brown – just be careful they dont burn, because burnt peanuts can ruin the taste.