This Thai Peanut Chicken is made in the slow cooker and perfect for busy week nights. Made with fresh ginger and a peanut sauce that is full of traditional Thai flavors, you will love this healthy recipe that can be served over rice or by itself with fresh cilantro. It’s sweet, salty, and savory that is gluten free and paleo with low carb and Whole30 options.
PIN HERE for later and follow my boards for more recipe ideasThai Peanut Chicken made in the slow cooker
This delicious Thai Peanut Chicken recipe tastes just like the real-deal from your favorite Thai restaurant, except it is way healthier for you. Coated in a sweet, but savory sauce that is filled with whole ingredients, this comfort food recipe is great for any occasion.
There are endless reasons why we love this healthy and wholesome recipe so much, but we especially love this recipe because it can be made either in the slow cooker or Instant Pot, super mess-free, and it is perfect for busy week nights. My family loves this recipe almost as much as they love our other Thai recipes such as Pad Thai Sweet Potato Noodles, Chicken Pad Thai, and Asian Zucchini Noodle Salad.
Why we love this easy slow cooker recipe
- gluten-free, paleo, refined sugar-free with Whole30, low carb and keto sweetener options
- healthier and way tastier than takeout food
- it’s perfect for setting and forgetting
What is Thai peanut chicken?
This popular and traditional Asian-inspired chicken recipe is made with a savory and spicy peanut sauce that is typically served with broccoli, cauliflower or regular rice, fresh cilantro as garnishment, or any type of noodle.
Ingredients You Need to make Chicken with Thai Peanut Sauce
- Chicken breasts- you can also use boneless skinless chicken thighs
- Peanut butter- sub with almond butter if paleo / Whole30
- Coconut milk- we like to use canned
- Honey, can sub with maple syrup or a low carb liquid sweetener such as Lakanto Sugar-Free Maple Syrup or Sukrin Gold for low carb or keto teriyaki chicken. Leave out or sub with date paste or orange juice for Whole30.
- Coconut aminos– can sub with gluten-free tamari or low sodium soy sauce if not paleo
- Apple cider vinegar- can sub with rice wine vinegar if not paleo / Whole30
- Lime juice- for a fresh flavor
- Garlic– we like to use fresh garlic, but ground garlic will also work
- Ginger- we like to use fresh ginger for flavor, but ground ginger will work
- Red pepper flakes- optional, to taste
- Chopped peanuts– optional, for garnishment
- Cilantro- for that fresh flavor, optional for garnishment, but highly encouraged
How to make Thai Peanut Chicken
- PREP THE SLOW COOKER: Spray bottom of slow cooker with cooking spray.
- ARRANGE CHICKEN: Arrange chicken breasts in a single layer on the bottom of the slow cooker.
- WHISK THE SAUCE: In a medium bowl, whisk together peanut or almond butter, coconut milk, sweetener, coconut aminos, vinegar, lime juice, garlic, ginger and red pepper flakes until combined. Pour sauce over chicken.
- COVER & COOK: Cover with lid and cook on high for 2 to 3 hours or on low for 3 to 4 hours (or until chicken is tender – time varies depending on your slow cooker)
- SHRED THE CHICKEN: Remove chicken from slow cooker and cut into cubes or shred. Return chicken to slow cooker and mix in with the sauce.
- SERVE: Serve hot with additional sauce over rice, rice noodles or a bed of lettuce.
- GARNISH: Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.
What goes with Thai peanut chicken?
This recipe is great served over cauliflower or Jasmine rice, gluten-free noodles like these or Miracle Noodle, or over a bed of lettuce. For diets that are not grain-free, then this chicken recipe is great served with quinoa or stir-fried noodles.
Tips and variations
- For easier weekly meal prep – The sauce can be prepped ahead of time the day before and stored in an airtight container in the fridge.
- For an extra kick of heat, try using a couple teaspoons of sriracha sauce or some crushed red pepper flakes to spice things up.
- Makes great leftovers – make a batch on Sunday during meal prep and pack for your weekly work or school lunch with a side of vegetables, grain if not grain-free, or noodles.
Storage
Simply transfer any leftovers into an airtight storage container. Place the storage container in the refrigerator and store for up to four days.
Other Recipes You’ll Love
- 1-1/2 pounds chicken breasts or boneless/skinless chicken thighs
- 2/3 cup peanut butter sub with almond butter if paleo / Whole30
- 1 cup canned coconut milk
- 3 tablespoons honey , can sub with low carb liquid sweetener for keto (omit for Whole30 or sub with date paste or 2 Tablespoons orange juice)
- 3 tablespoons coconut aminos , can sub with gluten-free tamari or low sodium soy sauce if not paleo
- 1 tablespoon apple cider vinegar , can sub with rice wine vinegar if not paleo
- 1/2 tablespoon lime juice
- 3 large garlic cloves minced
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon crushed red pepper flakes optional, to taste
- 1/3 cup chopped peanuts for garnish
- fresh cilantro chopped, for garnish
- Spray bottom of slow cooker with cooking spray.
- Arrange chicken breasts in a single layer on the bottom of the slow cooker.
In a medium bowl, whisk together peanut or almond butter, coconut milk, sweetener, coconut aminos, vinegar, lime juice, garlic, ginger and red pepper flakes until combined. Pour sauce over chicken.
- Cover with lid and cook on high for 2 to 3 hours or on low for 3 to 4 hours (or until chicken is tender - time varies depending on your slow cooker).
- Remove chicken from slow cooker and cut into cubes or shred. Return chicken to slow cooker and mix in with the sauce.
- Serve hot with additional sauce over rice, rice noodles or a bed of lettuce.
- Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.
Different slow cookers cook at different levels so please be careful to watch chicken and adjust cooking times according to your slow cooker.
Sarah -
My family loved this, thank you!