This Slow Cooker Peanut Chicken is a warm, comforting dish where juicy chicken thighs simmer for hours in a creamy, nutty, and slightly spicy peanut sauce. The sauce is rich with coconut milk, balanced with sweet honey, savory soy sauce, and a zing of fresh ginger and garlic. It’s a fuss-free meal that I can set in the morning and enjoy by dinner, perfectly paired with rice, noodles, or crisp veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless skinless chicken thighs
1 cup coconut milk
1/2 cup creamy peanut butter
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar (or lime juice)
1/4 cup soy sauce
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
1 tablespoon sriracha or chili paste (optional, for heat)
1 teaspoon ground coriander
Salt and pepper, to taste
1/2 cup roasted peanuts, chopped (for garnish)
Fresh cilantro, chopped (for garnish)
Directions
I place the chicken thighs in the bottom of my slow cooker.
In a mixing bowl, I whisk together the coconut milk, peanut butter, soy sauce, honey, vinegar, ginger, garlic, sriracha, coriander, salt, and pepper until smooth.
I pour the sauce over the chicken, making sure it’s well coated.
Then I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
I either shred the chicken or leave it whole, then stir everything together so the chicken is well coated in the sauce.
I garnish with chopped peanuts and fresh cilantro just before serving.
Servings and timing
This recipe makes 6 hearty servings.
Prep Time: 10 minutes
Cook Time: 6 hours (on low) or 3–4 hours (on high)
Total Time: 6 hours 10 minutes
Calories: Approximately 420 kcal per serving
Variations
I sometimes swap chicken thighs for chicken breasts if I want a leaner version, though thighs stay juicier.
To make it vegetarian, I use tofu or chickpeas instead of chicken, and the sauce still shines.
I like stirring in steamed broccoli or spinach at the end for added greens.
For a nuttier flavor, I toast the chopped peanuts before adding them on top.
I occasionally use lime juice instead of vinegar for a citrusy punch.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave or warm it gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much. This dish also freezes well—I just let it cool completely before transferring to freezer-safe containers. It keeps for up to 3 months in the freezer.
FAQs
How spicy is this recipe?
It has a mild kick if I include the sriracha, but I can always leave it out or adjust the amount to suit my spice tolerance.
Can I use crunchy peanut butter instead of creamy?
Yes, I’ve done this before and it adds a little texture to the sauce, which I actually enjoy.
What can I serve with peanut chicken?
I usually serve it over jasmine rice, but it also goes great with rice noodles, cauliflower rice, or steamed veggies like broccoli or snow peas.
Can I make this in advance?
Absolutely—I often make it the night before or in the morning, and just reheat when ready to eat. The flavors deepen over time.
Is this recipe gluten-free?
If I use tamari or a gluten-free soy sauce, then yes, it’s easy to keep this recipe gluten-free.
Conclusion
Slow Cooker Peanut Chicken is one of my go-to recipes for a comforting, flavor-packed dinner that practically makes itself. The combination of creamy, savory, and sweet flavors is irresistible, and the slow cooker does all the heavy lifting. It’s flexible, family-friendly, and perfect for busy weeknights or make-ahead meals. Once I try it, it’s hard not to keep it in regular rotation.
Recipe:
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Slow Cooker Peanut Chicken
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Slow Cooker Peanut Chicken features tender chicken thighs simmered in a rich, creamy peanut sauce made with coconut milk, peanut butter, soy sauce, ginger, and garlic. It’s an easy, flavorful, dump-and-go recipe perfect for busy weeknights.
Ingredients
2 lbs boneless skinless chicken thighs
1 cup coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar (or lime juice)
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
1 tablespoon sriracha or chili paste (optional)
1 teaspoon ground coriander
Salt and pepper, to taste
1/2 cup roasted peanuts, chopped (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, vinegar, ginger, garlic, sriracha, coriander, salt, and pepper until smooth.
- Pour the sauce over the chicken, ensuring it is well coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred the chicken or leave it whole, then stir to coat it evenly in the sauce.
- Garnish with chopped peanuts and fresh cilantro before serving.
Notes
Use chicken breasts instead of thighs for a leaner option.
Make it vegetarian by using tofu or chickpeas.
Stir in steamed broccoli or spinach at the end for extra veggies.
Toasted peanuts add an extra nutty flavor.
Lime juice can be used in place of rice vinegar for a citrusy touch.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
