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.
5 Star Review
“I love this recipe! It’s my fiancé’s favorite! He absolutely loves it. It’s been amazing every time!”
— Sara —
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!
Ingredients and Substitutions
- Chicken Breast. The pices of boneless, skinless chicken breast almost seem to absorb the sauce and become ultra tender, moist, and flavorful.
- 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. 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 recipe 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.
Step-By-Step Instructions
- Whisk the sauce ingredients together in the slow cooker.
- Stir in the chicken and veggies. Cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours.
- Thirty minutes before serving, add the peas. Just before serving, pour in the lime.
- Serve with rice and garnish with fresh cilantro. ENJOY!
What to Serve with Slow Cooker Thai Peanut Chicken
Slow Cooker Thai Peanut Chicken
Prep: 35 minutes
Cook: 4 hours
Total: 4 hours 35 minutes
Servings: 6 servings
Healthy slow cooker Thai peanut chicken recipe made with a simple, delicious Thai peanut coconut milk sauce, veggies, and juicy chicken.
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Ingredients
- 2 cans light coconut milk (14 ounce cans)
- ¼ 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
- ¼ 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
Instructions
- 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.
Notes
- 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.
Nutrition
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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