Featuring chicken thighs flavored with coconut milk, Thai red curry paste, ginger, and soy sauce all slow-cooked to perfection – this slow cooker Thai peanut chicken is sure to become a new family favorite. If you enjoy Thai food, you’ll love this crockpot Thai peanut chicken.
Why this recipe works
Skip the restaurant (or takeout) and make your own version of this popular Thai dish. It is super easy to make because each of the ingredients can either come from your refrigerator, pantry, or local grocery store.
The prep is minimal and the cooking time is only 5 hours, meaning you can start this meal early in the day and have it ready by dinner time. It’s also a dish that is kid-friendly, even for the pickiest of eaters.
When it comes to pairing this with other foods, that’s simple to do as well. Keep reading to see my favorite serving suggestions. Trust me when I say this will become one of your favorite slow cooker recipes.
- Chicken Thighs: Boneless skinless chicken thighs stay moister than other cuts are cooked to tender perfection.
- Coconut Milk: Adds a slight coconut flavor, but nothing too overbearing. Full-fat or light canned coconut milk will work with this recipe.
- Peanut Butter: Creamy or crunchy peanut butter can be used, whatever you have on hand will do.
- Sauces: Worcestershire and soy sauce are added to enhance the Thai flavor.
- Curry Paste: Considered rich and fiery in flavor but doesn’t make the dish too spicy.
- Ginger: Fresh ginger is a must-have for any Thai dish.
- Fresh Garlic: Add another kick to the overall base.
- Brown Sugar: Used to add a bit of sweetness.
- Lime Juice: The acidity from the lime juice will help balance the creaminess (and fat) from the peanut butter and coconut milk.
- Corn Starch: Creates a thickness to the sauce.
- Garnishes for Serving: Cilantro and spicy peanuts are both options to have on hand for serving.
Step One – In a large measuring cup or medium bowl, add the coconut milk, peanut butter, soy sauce, Worcestershire sauce, red curry paste, ginger, and garlic.
Step Two – Whisk the ingredients together until they are well combined.
Step Three – Place the boneless skinless chicken thighs into a crockpot that has been sprayed generously with cooking spray.
Step Four – Pour over the sauce ingredients mixture and cook on LOW for 4 hours (or until chicken is cooked through and tender). When the cooking time is up take one cup of the sauce out, whisk in the lime juice, brown sugar and cornstarch. Continue cooking for one hour or until the sauce is thickened.
How to Serve
- Rice Noodles: To keep the recipe traditional, serve Thai peanut chicken with a generous helping of the sauce over rice noodles.
- White or Brown Rice: White and/or brown rice is another serving option for this Thai peanut chicken. Place it on top or next to a mound of rice. You can also pair this with cauliflower rice.
- Wraps: Put these tasty chicken thighs into some wraps (especially lettuce wraps) for a unique dish.
- Toppings: Fresh cilantro, sliced red bell pepper, green onions, bean sprouts, and roasted peanuts all make for delicious topping choices.
- Sides: If you’re looking to add a side dish (or two), consider steamed broccoli or a steamed vegetable mix.
If you want to bring on the heat, consider adding red pepper flakes, some Sriracha, or more curry paste.
Yes! This recipe will also work well with boneless skinless chicken breasts. Cooking it according to the directions should still yield tender chicken.
You sure can. Simply mix the sauce base together and store it in a Ziploc bag. Then all you’ll need to do is prep the crock pot, add the chicken, pour in the sauce, and cook!
Slow Cooker Thai Peanut Chicken
- 3 lbs. boneless skinless chicken thighs
- 13.66 ounce can coconut milk
- 1/3 cup creamy peanut butter
- 2 Tbsp. reduced sodium soy sauce
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. Thai red curry paste
- 2 Tbsp. freshly grated ginger
- 3 cloves garlic minced
WAIT TO ADD
- 2 limes juiced
- 2 Tbsp. brown sugar
- 3 Tbsp. cornstarch depending on the desired thickness of the sauce
Optional for serving
- 1/4 cup freshly chopped cilantro
- 1/4 cup spicy or regular roasted peanuts roughly chopped (optional)
- Prepare a 4 quart slow cooker with nonstick cooking spray.
- Place the chicken thighs into the bottom of the slow cooker.
- In a large measuring cup or medium bowl, whisk together the coconut milk, peanut butter, soy sauce, Worcestershire sauce, red curry paste, ginger, and garlic. Pour the mixture over the chicken.
- Cover the slow cooker and cook on low for 4 hours or until the chicken is cooked through and tender.
- Carefully remove about 1 cup of sauce from the slow cooker. To the removed sauce, whisk in the lime juice, brown sugar, and cornstarch until completely blended. Pour the sauce back into the slow cooker and stir to blend. Cover and continue cooking for 1 hour to allow the sauce to thicken.
- Serve the chicken over rice or noodles garnished with cilantro and peanuts, if desired.
- If you want to bring on the heat, consider adding red pepper flakes, some Sriracha, or more curry paste.
- Yes! This recipe will also work well with boneless skinless chicken breasts. Cooking it according to the directions should still yield tender chicken.
- To make ahead of time: simply mix the sauce base together and store it in a Ziploc bag. Then all you’ll need to do is prep the crock pot, add the chicken, pour in the sauce, and cook!
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe adapted from my friend Jessica at Modern DIY Bride.