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Bowl of slow cooker Thai peanut chicken topped with peanuts, cilantro, and green onions on a wooden table

Slow Cooker Thai Peanut Chicken

This slow cooker Thai peanut chicken is a delightful blend of bold flavors, featuring tender chicken in a creamy peanut sauce. Perfect for busy nights, this easy Thai peanut chicken recipe is healthy, nourishing, and sure to please the entire family. Experience the best peanut chicken recipe that combines the goodness of fresh vegetables with a tantalizing Thai-inspired dish!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Servings 6 servings
Calories 340 kcal

Ingredients
  

  • 1½ – 2 lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
  • 1 medium yellow onion (diced)
  • 1 medium red bell pepper (diced)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) carton or bag fresh baby spinach
  • Juice of 1 large or 2 small limes (1/4 cup)
  • 4 garlic cloves (minced) For The Peanut Sauce:
  • 1 cup light or full-fat canned coconut milk
  • 1/2 cup natural creamy peanut butter
  • 1/4 cup coconut aminos (or soy sauce)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (optional)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fish sauce (optional)
  • 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)
  • 1/2 teaspoon crushed red pepper flakes
  • Optional Garnishes:
  • Chopped peanuts
  • Cilantro
  • Sliced green onions

Instructions
 

  • Add the chicken pieces, diced onion, and red bell pepper to your slow cooker. Sprinkle with salt and pepper, tossing to combine.
  • In a medium bowl, whisk together all the peanut sauce ingredients—garlic, coconut milk, peanut butter, coconut aminos, rice vinegar, honey (if using), sesame oil, fish sauce (if using), ginger, and red pepper flakes.
  • Pour the sauce evenly over the chicken and vegetables in the slow cooker.
  • Cover and cook on low for 4 to 4½ hours until the chicken is cooked through and tender.
  • Taste the sauce and adjust the salt and pepper if needed. Stir in the spinach and lime juice, letting the heat soften the spinach for about 2-3 minutes.
  • Serve over Jasmine rice, cauliflower rice, or noodles and garnish with chopped peanuts, cilantro, and sliced green onions if desired.

Notes

In place of the 1/4 cup coconut aminos, you may substitute 2 tablespoons gluten-free tamari, shoyu, or soy sauce. We love to serve this dish over Jasmine Rice or Pad-Thai Noodles. For gluten-free noodles, we love Lotus Foods noodles.