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+ servings

Slow Cooker Thai Peanut Chicken

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Easy slow cooker Thai peanut chicken recipe, homemade with simple ingredients. Tender chicken breast cubes are covered in a sweet and spicy, smooth and creamy coconut milk and peanut butter sauce.
Yield: 6 People


  • 1/2 cup Peanut butter, Creamy
  • 1/2 cup Chicken broth, Low sodium
  • 1/2 cup Coconut milk, Full fat
  • 3 tbsp Soy sauce, Low sodium
  • 1 tbsp Sriracha sauce
  • 2 tbsp Vinegar
  • 1-2 tbsp Honey, Adjust according to your preference
  • 2 tsp Sesame oil
  • 3 cloves Garlic, Finely minced
  • 1 tsp Ginger powder
  • Salt, To taste
  • Pepper, To taste
  • 1/2 tsp Red chili flakes
  • 2 pounds Chicken breast, Cut into small 1 inch cubes, Boneless
  • 1 tbsp Cornstarch, Dissolved in 1 tbsp water, Optional
  • 1-2 tbsp Lime juice, Adjust according to your preference
  • 2 tbsp Green onions, Finely chopped, For garnish
  • 1-2 tbsp Peanuts, Roasted, Roughly chopped, For garnish


  • Add peanut butter, chicken broth, coconut milk, soy sauce, sriracha sauce, vinegar, honey, sesame oil, garlic, ginger powder, salt, pepper, red chili flakes and mix until combined.
  • Add chicken breast cubes and mix until fully coated in the peanut butter sauce.
  • Cover and cook on Low heat for 4 hours or until chicken is cooked through.
  • Mix in cornstarch slurry and lime juice.
  • Cook uncovered for 15-20 minutes or until sauce is slightly thickened.
  • Garnish with green onions and peanuts. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 


Calories: 386kcal, Carbohydrates: 11g, Protein: 40g, Fat: 21g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 912mg, Potassium: 815mg, Fiber: 2g, Sugar: 5g, Vitamin A: 120IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 2mg
Course: Main Course
Cuisine: Chinese
Calories: 386
Author: Abeer Rizvi