Slow Cooker Thai Peanut Chicken is wholesome, filled with bright, good-for-you veggies like butternut squash, green peas, and bell peppers, and the leftovers will keep on living long into the week.

A bowl of slow cooker Thai peanut chicken with lime

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While steadfast and reliable—this is an easy dump-and-go crockpot recipe—this crockpot chicken recipe is not to be underestimated.

It is bursting with layers of flavor, lightly creamy, packs in the veg, and is healthy too.

I’m a sucker for Thai food (like Thai Chicken Curry, Healthy Shrimp Pad Thai, and Coconut Curry), because I adore its freshness and complex layers of spice.

Considering Ben married me for the Thai Peanut Chicken Stir Fry in my cookbook, I’d say he’s a fan too!

Slow Cooker Thai Peanut Chicken on Rice

5 Star Review

“I love this recipe! It’s my fiancé’s favorite! He absolutely loves it. It’s been amazing every time!”

— Sara —

How to Make Slow Cooker Thai Peanut Chicken

Asian-inspired dishes like Slow Cooker Honey Garlic Chicken, Slow Cooker Chicken Curry, and Crockpot Beef and Broccoli work well in the slow cooker, as the meat can bathe in the sauce as it cooks.

You can prep this slow cooker Thai chicken with coconut milk earlier in the day, then forget about it until dinner when the fragrant scent of it cooking brings you back to the kitchen.

Plus, since it offers lean protein and a variety of vegetables, this crockpot Thai chicken is an ideal all-in-one savory meal.


Don’t forget to build in time to make rice. Brown rice, what I prefer to serve with this recipe, takes about 45 minutes. For ultimate ease, I like to make big batches of rice, then portion and freeze it for quick access.

Forget to put on the rice? Try swapping a quicker-cooking grain like quinoa, cauliflower rice, or serve Thai peanut chicken with noodles.

You can also make Thai peanut chicken lettuce wraps!

The Ingredients

  • Chicken Breast. The pices of boneless, skinless chicken breast almost seem to absorb the sauce and become ultra tender, moist, and flavorful.

Substitution Tip

You can make Thai peanut chicken thighs if you prefer.

  • Coconut Milk. Rich, creamy, and nutty, coconut milk is a staple in many Thai recipes. It’s critical for the sauce’s flavor and texture.
  • Peanut Butter. Not only does it impart the rich, beloved flavor of peanut butter into the sauce, but it also gives it body. Peanut butter packs a protein punch and has healthy fats, which make this dish more satisfying.

Ingredient Note

You can use creamy or crunchy peanut butter here. If you enjoy the added crunch of the nuts like in Crock Pot Cashew Chicken, try topping the final dish with additional peanuts.

  • Red Curry Paste. Mega flavor in a jar, red curry paste is the driver behind the sauce’s depth of flavor and hint of spice.
  • Fish Sauce. This does NOT make the Thai peanut chicken taste like fish. Rather, it gives the dish savoriness, depth, and (for lack of a more eloquent explanation) makes it taste more Thai. Fish sauce is preferred over soy sauce in this recipe.
  • Sugar. Helps balance all of the flavors in the sauce.
  • Ginger + Garlic. The ultimate flavor building duo.
  • Red Pepper Flakes. For a little extra heat.
  • Butternut Squash. The nutty, sweet flavor of butternut squash pairs wonderfully with the coconut peanut sauce. Plus, it’s rich in vitamins and potassium.
  • Red Bell Pepper. Sweet, colorful, and packed with vitamins.
  • Peas. Frozen peas are a quick and easy way to add an extra veggies to the dish.
  • Lime Juice. Wakes up and brightens all of the flavors in the dish.


Make this gluten-free by insuring all ingredients are labeled gluten-free!

The Directions

A liquid sauce being whisked in a slow cooker
  1. Whisk the sauce ingredients together in the slow cooker.
Chicken and vegetables in a sauce in a crockpot
  1. Stir in the chicken and veggies. Cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours.
A coconut sauce and vegetables in a slow cooker
  1. Thirty minutes before serving, add the peas. Just before serving, pour in the lime.
Easy slow cooker Thai peanut chicken with rice on a plate
  1. Serve with rice and garnish with fresh cilantro. ENJOY!
Crockpot Thai Peanut Chicken with coconut sauce on a plate

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 3 days in the fridge. 
  • To Reheat. Gently rewarm chicken in a deep skillet on the stovetop over medium-low heat or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, whisk the sauce ingredients together in a slow cooker (or separate bowl) and cut the chicken and vegetables (except the peas). Cover and refrigerate the sauce until you’re ready to finish the recipe. Refrigerate the chicken and vegetables in separate airtight storage containers.

a plate served with Crockpot Thai Peanut Chicken with peanut sauce

What to Serve with Slow Cooker Thai Peanut Chicken

Recommended Tools to Make this Recipe

Programmable Slow Cooker

With this programmable slow cooker, you can truly set it and forget it! The insert is dishwasher-safe too. Plus it has a locking lid for easy transportation to potlucks.

A bowl of slow cooker Thai peanut chicken with lime

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Whether you are looking for fresh, healthy meals to better your diet, make-ahead dinner ideas, or just want to shovel your fork into a big plate of tasty goodness, slow cooker Thai peanut chicken is the dish for you.

Fire up the crockpot, friends!

Frequently Asked Questions

Is This a Spicy Thai Peanut Chicken Recipe?

As written, this recipe has a fairly moderate spice level. However, if you want to decrease the amount of spice, you can reduce or omit the amount of red pepper flakes. Those who want the heat can add some to their individual servings for more of a kick. You could even add a splash of sriracha sauce!

Can I Use Regular Coconut Milk?

While I like to use light coconut milk as a healthy swap, you can certainly use full-fat coconut milk if you prefer.

What if I Don’t Own a Slow Cooker?

While I’ve only tested this recipe in a slow cooker, I think you could gently slow simmer it in a Dutch oven on the stovetop instead.

Slow Cooker Thai Chicken on a plate with rice

Slow Cooker Thai Peanut Chicken

4.65 from 14 votes
Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.

Prep: 35 mins
Cook: 4 hrs
Total: 4 hrs 35 mins

Servings: 6 servings


  • 2 cans light coconut milk (14 ounce cans)
  • 1/4 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
  • 1/4 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


  • In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth.
  • Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
  • Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice.
  • Serve over rice with a generous sprinkle of fresh cilantro.


  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
  • TO REHEAT: Gently rewarm chicken in a deep skillet on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 6), without riceCalories: 509kcalCarbohydrates: 42gProtein: 40gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 97mgPotassium: 1383mgFiber: 8gSugar: 15gVitamin A: 14905IUVitamin C: 104mgCalcium: 116mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I LOVE Thai Chicken and I LOVE my slow cooker! So nice to get home from work and dinner is ready! Genius idea to add the butternut squash girl! I can only imagine how extra creamy it makes this yummy meal. perfect!

    1. Totally agree about dinner being ready when you come home from work Taylor–it’s practically like having a personal chef! ;-)

  2. Ive been seeing fish sauce in a lot of other recipes, and like molasses I have yet to use it – but I am so intrigued by it.
    Speaking of intrigued – the colors in this dish are absolutely intriguing and flavors – good golly! Have some leftovers to share? :)

    1. Shashi, I wish! We devoured this entire dish in 48 hours. If you like Thai food, you absolutely need to try a tablespoon or two of fish sauce in your next stir fry. It’s got this “umami” factor that makes the dish extra complex and irresistible.

  3. Crockpots dishes are perfect this time of year! This looks like the perfect warm and hearty meal to come home to after a long day at school/work!

  4. Haha, alright, consider me surprised! No, really, this chicken is killer. Thai is a real treat in our house and this looks so so good! The colors and the flavors are amazing!

    1. Whooo hooo! Thanks Lisa. Writing is one of my favorite parts about blogging, so that really means a lot :) Thanks for sharing the recipe too!

  5. Aw girl, you’re so funny ;–) This chicken dish might be my new favorite thing. Thai flavors? Peanut? Chicken? Colorful? And healthy too? I’m sold.
    This needs to be my dinner asap ;–)

    1. Thanks so much Lori! Every time I use my slow cooker, I wonder why I don’t fire it up every night! It’s kind of like having a personal chef, right? :)

  6. Love this recipe! I use my slow cooker all the time! Glad you made it home safely! :) Should have stayed in Cali- much warmer there!

  7. Beautiful dish with lots of great flavors and colors. Nom nom nom!

    Happy Blogging!
    Happy Valley Chow

  8. This is such a beautiful dish Erin! I love all the colors and love the fact that its a slow cooker recipe!

  9. What an awesome dish – it’s so bright and pretty! We are total suckers for Thai food too and I am super stoked that you made this in a slow cooker :) I love finding new slow cooker recipes. Thanks Erin – pinning and can’t wait to give this a try :)

  10. We are suckers for Thai food as well!! Definitely will be adding this to our weekly meal plan!

  11. Now you are talking! I love Thai and Indian cooking more than anything! You hit me right in the breadbowl. And…….love the comentary.

  12. Oh girl, this is my kind of meal! I love Thai food. We moved away from my favorite thai restaurant and I’ve been dying to find some new thai recipes to try at home!

  13. This looks so delicious- I love Thai flavours, so this looks right up my street. Lovely dinner recipe :)


  14. Wow!! I love all of the colors and flavors going on in this dish. And love that it’s a slow cooker meal. Sounds amazing!!

  15. Ooo I love thai chicken!
    Unfortunately I don’t own a slow cooker, so I will have to find an alternative way. Looks delicious!

    {Teffy’s Perks} X

    1. Teffy, I’ve never tried this, but I hear you can simulate a slow cooker by using a Dutch oven on your stove. I wouldn’t leave it unattended, but I think it could definitely work!

      1. Might have to give that a go then! I think I will have to buy a slow cooker at some point though… seems silly to not have one. X

  16. Hahhah! This post cracks me up. I will definitely give this Thai chicken a go but I am already in love with law student wife so I know I will love it!!

  17. As a big fan of Thai food, this really has my attention. I always love a good slow-cooker recipe too. : ) For some reason, I’ve never used light coconut milk and I need to give it a try. This looks sensational – thanks for sharing!

    1. You bet Monica! And lite coconut milk is fantastic for cooking. You can find it in the Asian food aisle, right beside the regular version. Hope you enjoy!

  18. Oh, my gosh! You are beyond-hilarious! And, I’m kinda scared we might be the same person: I was a Girl Scout, I adore Thai food but find it disappointing in most slow cooker recipes, I’m sub-5’4″ and generally lacking any curves that would suggest I spent any time in puberty, the waitress at our fave breakfast hole-in-the-wall knows exactly what I want for breakfast … and I’m sitting here with my coffee typing this in my PLAID pink FLANNEL pajama pants (which are super comfy, I must say)! I mean really, who needs salsa dancing when you’ve got comfy flannel!?!? Love this post and the promise of this fantastic recipe! :D

    1. We sound like absolute kindred spirits Shelley! You described me to a T. All I need is some pink plaid PJ pants (why do I not own these???) and we’ll be twins!

  19. “Despite my sub-5’4’’ height and pre-teen looks, whiskey is my liquor of choice” Oh my goodness…I just giggled out loud and I think my coworkers think I’m crazy! At 25…I got carded for a rated R movie. Last week. You only have to be 17 for those! Sheesh. A whiskey lemonade will keep them quiet thought ;) I looooveee Thai food but haven’t ever tried making it myself. I think this recipe is about to change that! Thanks for sharing! :)

    1. We sound like kindred spirits!!! I’ve been carded at R movies looooong into my 20s. I figure we’ll just look really good when we’re old, right? :)

  20. I had my eye on this for a few days now and finally got all the ingredients together and going in the crock. Hoping my family loves it too, I’ll let you know how it goes. I have a very picky hubby and a 4 year old who takes after her daddy’s taste buds.

    1. I’m excited that you are giving it a try! I hope you and your family truly enjoy the dish. It does have a definite Thai flavor, so I’ll be intrigued to hear if your husband and 4-year-old go for it. Bon appétit and thanks!

  21. Hi Erin! This is super good – i have made it a few times now. I am not a big chicken fan however so I have just added more carbs. Do you think if I brown some thinly sliced beef or stew meat it would end up cooking in the crock pot well with the curry? Thanks!

    1. Lauren, I’m so excited that you like this! I think stew meat or beef in this would work great. I’m not sure about the total cook time, so I’d just reference another crockpot recipe that uses a similar meat and use it as a guide. Thanks for letting me know you tried and enjoyed it. Makes my day!

    1. Thai food and I are BFF too! Let’s all hang out :) Seriously, thanks so much and I hope you love it!

  22. I love Thai, and doing this in a slow cooker is genius! I may be the only one on the planet, but I’m not crazy about squash. I’m going to sub some other veggies and give it a try!

  23. Hi Tricia, The peanut butter taste is present, but not overwhelming. You could definitely pump it up to add more if that is what you are looking for. I can tell you that it does not taste like Pad Thai. Pad Thai gets more of its flavor from tamarind/chili sauce/fish sauce, vs. this dish which is more about the coconut milk and red curry paste. Does that help at all? (Here are two recipes for Pad Thai if you want to compare/contrast: and

  24. This looks great! Do you have any substitution suggestions for the peanut butter? Our pediatrician doesn’t want my kids to eat peanuts until they’re 3 and I can’t eat it while I’m nursing so that’s most of our family right now. :)

    1. Great question Rebeka! Are other nut butters OK? If yes, either almond or cashew butter would be great substitutions. Otherwise, I’d say you can simply omit it and reduce the amount of coconut milk by a few tablespoons to keep the sauce from being too runny. I hope that helps!

  25. Have you ever doubled the recipe? …If so, have you doubled Everything or just some things? and how did you adjust the cooking time?

    1. Hi Andrea, I have not tried doubling the recipe. If you have a large enough slow cooker, I think it’s certainly worth trying. I would probably double the veggies and chicken, but just do 1 1/2 or 1 3/4 times the amount of the “sauce” ingredients. I imagine the cooking time will need to be adjusted too. It’s a really tasty dish, so I’m sure you will love having leftovers :) Sorry I can’t be of more specific help-I’ve just never tried it doubled before!

  26. Thanks for sharing this awesome recipe! It gave me an excuse to finally cook with butternut squash (I had to YouTube the best way to go about it — would have never thought to microwave it for a few minutes prior to peeling and slicing, to soften it up). Anyway, my husband basically licked the bowl. I like my Thai food slightly more peanut-y, so i might double the peanut butter next time. I added a small bit of a water/corn starch mixture to the sauce at the very end to thicken it just a bit before serving.5 stars

    1. Amy, I’m so so sooo excited that you liked this dish! Also, I fully support your decision to double the PB. I might try it that way next time myself! Thanks so much for taking time to share your review here. It always makes my day to hear from those who enjoy my recipes!

  27. just saw this recipe going to try it. The only thing I don’t have is the red curry paste but I do have green curry. Would make a big difference if I use the green curry?

    1. Hi there! I’m so happy that you found this recipe, but I’m afraid green curry paste and red curry paste have pretty different flavor profiles, so it would definitely change the final flavor of the dish. That said, it could still taste quite good–I’ve just never tried it that way, so I can’t give you a clear answer on the final result. I wish I could tell you more!

  28. Oh my gosh, Erin… I’m drooling all over myself! I don’t know how you do it, but your slow cooker photos are simply gorgeous! Everything I make in my slow cooker tastes amazing, but looks like something the dog upchucked…lol

  29. I’d like to say I find I find your chai may also find it interesting and I’d like mall ideas on try cooking for my slow cooker and it should be healthy for me thank you very much for Mr. Jon boy

  30. I love being able to see lots of colours in my food. Not only for aesthetics but someone also told me a long while back about the different nutritional qualities of different coloured vegetables. I’ve been playing with the colour palette ever since! Love the fact that this is an Asian-inspired dish that can be made in a slow cooker. A delicious veggie fix that can be prepared ahead! Lovely post as always Erin xx

  31. I have a quick question about the chicken Thai recipe in a slow cooker. Why do you recommend light coconut milk? Is it because it has less fat? Wouldn’t the regular coconut milk be more flavorful and richer tasting? Thanks

    1. Hi Susan! I recommend the light because there are other rich flavors in the sauce (such as the peanut butter), so I thought it was a reasonable place to lighten up the dish. That said, if that isn’t a concern for your diet, then although I’ve never tried the recipe with full-fat coconut milk, I’m sure would be very creamy and rich tasting. Feel free to experiment, and I’d love to hear how it turns out!

  32. Hi Cheryl! Great question. Fish sauce is quite salty, but I think as long as you didn’t add a ton you should be OK. Salt is one of those ingredients that is partly a matter of personal taste also, so you might have wanted more in the end :) I hope that this turns out well for you and thanks for trying it!

  33. I would like to make this dish on Satuday for 6 people…3 of those people are males, will this be anough for 6 people? 3 big guys? also…one of the people i am serving in pregnant and she cant eat really spicy food, it can have a touch of spice but just wondering how spicy the thai sauce is? is there a substitute i can use if so?


    1. Hi Judi! For 3 big guys, I would suggest doing about 1 1/2 times the recipe, just to be safe. You should still be fine just using one full can of coconut milk, as there will be enough other liquid in the crockpot to keep it from drying out. This dish isn’t super spicy, but if you are concerned about spice, I would suggest omitting the red pepper flakes entirely, then letting guests sprinkle on their desired amount. You could also swap out one of the tablespoons of red curry paste for an extra tablespoon of peanut butter. The sauce is totally safe to taste before goes into the crockpot, so just give it a try before you add it, and that will be a good way for you to judge the spice level. I hope that helps and that you guys love the recipe. Thanks so much for trying it, and let me know if you have any other questions!

  34. I have a small slow cooker, 3 qt., I never used. Can I cut the ammount of all ingredients in half  and try making  this?

  35. I love this recipe! It’s my fiance’s favorite! He absolutely loves it. This recipe is so easy to put in before work . I have made it several times and always omitted the sugar. It’s been amazing every time! I buy the squash already cut up, which makes it even faster to make.5 stars

    1. Sara, I am so excited to hear this! Thanks so much for taking time to leave your review here too. I really appreciate knowing how it turned out for you. Enjoy and Happy New Year!

  36. I made this recipe last night and it turned out great. I have one question. What is the calories in the serving amounts for this dish?5 stars

    1. David, I’m so happy to hear you loved this! Although I calc the nutritional information for my new recipes, unfortunately, I am unable to go back and update all of the prior ones. The good news is, if you need the info, you can calculate it for free at I hope that helps!

    1. Patty, I’ve never tried cutting in in half, but I don’t see why you couldn’t. As far as the cooking time, I suspect it would be a bit less since the slow cooker will have less in it. I’m sorry I can’t give you an exact time—since I haven’t done it that way myself, I just can’t say for certain. If you decide to try it, I’d love to hear how it turns out!

  37. Hi Erin! I’ve just found your website and there are loads of things i’d like to try. I love Thai food (I’m an Aussie living in London) but I don’t have a slow cooker/crockpot/dutch oven. Do you think I could just try a long slow cook on a low heat in a saucepan on the stove? Or would putting it in the oven be a better idea? Thank you!

    1. Louise, welcome! I am so happy to have you here. Honestly, I’ve never done this any other way besides the slow cooker, so it would be an experiment, and I would encourage you to use your best judgement. Between the stove top and the oven, I’d start with the stove. Be sure to use a large, very thick and sturdy pot (like a Dutch oven) that can hold up to the long cooking time. If you decide to try the recipe this way, I’d love to hear how it comes out!

  38. Love this recipe, so versatile, I have subbed out veggie s based on what I have in hand, or sweet potato for butternut squash when I forgot to pick it up one time and it always comes out great. I typically only use one can of the coconut milk (full fat) and sometimes add a little extra broth if I feel like it needs it and it is still super coconuty.. I have been using your blog a lot recently for recipes, particularly the slow cooker ones. Love it! Thanks!!5 stars

    1. Colleen, thank you so much for the sweet comment! I’m so glad you’ve been able to adapt the recipe based on what you have on hand and have been enjoying it. It makes me so happy to hear!

  39. Can you please clarify the amount of coconut milk? In one version it states 14 ounces in another version it states 2 – 14 oz cans. I’m very anxious to try this recipe. THANK YOU!!!!

    1. Hi Joanne, the ingredient list calls for 2 (14-ounce) cans, and that’s correct! I’m not finding the spot you mention that calls for only 14 ounces…I’ll definitely make the fix if I see it.

  40. Hi Renee, frozen butternut squash will definitely disintegrate faster than fresh, so that’s probably what happened! I’m glad to hear you enjoy the flavor of the dish regardless!

    1. Hi Christina, nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at My Fitness Pal (there are other similar sites too)! My Fitness Pal is what I use for my new recipes, so I hope that can be a helpful resource for you!

  41. I have always been disappointed in Thai in slow cooker but love the flavors in this,  could I just make this without using slow cooker method?  Have you experienced same issue with slow cookers and Thai food?

    1. Hi Lisa! I do think the flavors can get a little muted, which comes with the territory of slow cooking. I’ve never tried this not in the slow cooker, but if you wanted to experiment, you could try gently simmering it on your stove instead. You can also increase the amount of spices if you’d like more flavor. If you decide to play around, I’d love to hear how it goes!

  42. I made this on Sunday & the two meat-eaters in our 5-person household polished it off 3+ days later… So today, I made a double batch. I’d say you have a winner! Thank you so much for sharing! :) They LOVE it, & neither of them are super crazy about winter squash, so double-yay! :)5 stars

    1. Hi Naomi! Unfortunately, I’ve never tried this recipe in the Instant Pot, so I can’t say for sure. If you decide to experiment with it, I’d love to hear how it goes!

      1. I made it in our insta pot and it turned out great! Cooked it for about 35 min on high pressure and it was super tasty! I’m wondering how it would taste with green curry paste instead of red…

  43. Hi Erin,
    I’m obsessed with your beautiful cookbook and have made many many recipes out of it that may family all Love! It’s my favorite go to cookbook- ❤️Thank you’ ! I came across this recipe on line and I’ve got to try it tonight! My only question is – when the chicken goes in the crockpot is it raw or already cooked? Just wanted to clarify.
    Please keep sharing your wonderful recipes! They NEVER disappoint!

    1. THANK YOU so much for your kind words, Tresa! The chicken should be raw when it goes into the crockpot. I hope you enjoy the recipe!

  44. I’m never organized enough to use slow cooker, I’m an instant pot kinda girl. How can I switch this recipe over to IP? It looks really yummy!

    1. Hi Janet! I’ve only tested it in the slow cooker, so I am unsure how to convert it. If you decide to experiment, let me know how it goes.

  45. I haven’t tried this, but I’m prerating it because all the other stuff I’ve made from this site is 5-star, and you never disappoint.
    My Sweetheart has seafood and nut allergies. What can I substitute for the peanut butter and fish sauce?
    I’m also going to purchase your book. Can I have your permission to transcribe it to hard copy Braille? I’d like to share your recipes with the students at the rehab center for the blind on the island. It would give them a chance to practice both their Braille reading and cooking skills, and would also introduce them to you and your website.5 stars

    1. Hi Dani, you could use a nut free butter and soy sauce. Although the flavor will be different. Please email at for questions about the cookbook! THANK YOU!

    1. Hi Michelle! I’ve only tested the recipe as written, so I don’t have any suggestions on substitutions. You could probably just leave it out if you really don’t want to use it.

  46. My husband and I love this recipe! We’d recommend adding a bit more peanut butter and/or crushed peanuts for a garnish. The peanut butter taste was very faint otherwise.5 stars

  47. Made it exactly as written with no substitutions, and was not flavorful. Not a hint of peanut which was thought to be one of the top notes per name of recipe. This was so disappointing as we were so excited to eat it. Slight Thai flavor but overwhelming fish sauce imho. Hate to leave negative review but after purchase of all ingredients and lots of work …1 star

    1. I’m sorry to hear this wasn’t what you hoped for, Lisa. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  48. Wow, what a fantastically easy recipe not to mention the amazing depth of flavours considering the amount of ingredients. Sometimes I don’t want a complicated recipe but still want a great taste. This recipe is in my keeper list. Thank you so much!!!5 stars

  49. I made this recipe but my husband is very picky with ingredients so I left out the red curry paste and the fish sauce. It was not a significant amount of either so I did not think it would matter. We very much enjoyed the taste of the dish but it was definitely not a thick sauce. In the instructions where it says that the mixture will be very thick, it was not. And as it cooked, it became thinner and thinner. In fact we had to strain it when we went to eat it. And the squash, which did cook thoroughly, certainly did not turn into part of the sauce like it does in your photo. What did I do wrong?

    1. Hi Caralee, I’m sorry to hear you had trouble with the recipe. The squash remains in chunks in the sauce, I’m just not sure if you can see it since it blends in with the sauce. It’s hard to know why your mixture wasn’t thick without being in the kitchen with you. Glad you enjoyed the taste of the dish.

    2. I followed the recipe except I put 1 tablespoon of curry paste instead of 3. Not sure if that is what made it very watery. It was still good, but more like a soup.

      1. Hi Patty, as you see from the photos it does have liquidy sauce, but serving it over rice will definitely soak some of that up.

  50. I started this on the stove in my dutch oven and then put it in the oven (I think 375 F for an hour or so) because my slow cooker is also my instant pot and I wanted to make rice in that. This meal was terrific. We really liked it. Great work, Erin!5 stars

  51. Hi
    Your recipe sliw cooker Thai peanut chicken looks delicious. Can i make this using instant pot? If so how long can i cook for?
    Thank you for answering my question5 stars

    1. Hi Glenda! Unfortunately, I’ve never tried this recipe in the Instant Pot, so I can’t say for sure. If you decide to experiment with it, I’d love to hear how it goes!

  52. Very good! I made a few adjustments, out of either preference or necessity.

    1. The onion I got turned out to be bad. I didn’t miss it but will definitely add it next time.
    2. Left out the frozen peas due to preference.
    3. Doubled the PB. Glad I did.
    4. Added baby corn because they are cute.

    A few other notes:
    1. This is a very mild dish as is. Next time I am going to triple the red pepper flakes. However, if cooking for a crowd I would leave it as is and people can add more to their liking at the end.
    2. The bell pepper was “mushy”- I expected it to be more firm. Next time I will try adding it half way through the cook time.
    3. Speaking of cool time- I cooked on high for four hours in order to get the BNS nice and tender.

    Overall, such a satisfying and easy recipe. Curries make great leftovers. It also comes across as “elevated” for a make ahead meal when you have guests.

    Oh! And don’t skip the cilantro and peanuts on top. They take it to another level.4 stars

  53. Really tasty recipe… thank you so much! I love Thai chicken and also love using my slow cooker. Everyone in my family said they enjoyed this one. I didn’t have butternut squash, but pretty much followed the rest of the recipe as written. I added 3/4 cup of peanuts at the end of cooking and before serving over rice. It was really delicious.5 stars

  54. Can the sauce be frozen weeks ahead of slow cooking it, or does it need to be prepared when ready to slow cook it?

    1. Hi Milissa, I’ve only made it one day in advance so I wouldn’t be able to advise on how well it would freeze. I’d probably just prepare it as written. Hope you enjoy it!