As the aroma of simmering spices fills my kitchen, I can’t help but feel transported to the bustling streets of Thailand. This Slow-Cooked Thai Peanut Chicken not only satisfies my craving for something comforting but also whips itself up with minimal effort, making it perfect for busy weeknights. Packed with vibrantly colored vegetables like butternut squash, peas, and bell peppers, this dish not only offers a healthy twist but is also incredibly rewarding with its creamy, nutty peanut sauce. And the best part? It’s a fantastic meal-prep option, ensuring that even your leftovers taste just as heavenly the next day. Are you ready to indulge in a delightful Thai-inspired feast that’s bound to impress?

Why is Slow-Cooked Thai Peanut Chicken a Must-Try?

Effortless Preparation: With just a few minutes of prep, you’ll have a delicious meal cooking away while you tackle your evening tasks.

Vibrant Flavors: This dish bursts with a delightful mix of savory, sweet, and spicy flavors, taking your taste buds on a journey to Thailand.

Nutritious Variety: Featuring wholesome ingredients like butternut squash and peas, it’s a balanced meal that’s equally good for you and your family.

Versatility: Want to switch things up? You can easily swap proteins or vegetables based on your pantry or preferences, making it a fantastic choice for creative cooks.

Consistently Crowd-Pleasing: It’s a dish everyone loves, making it a perfect option for Sunday family dinners or weeknight gatherings with friends. For more weekend favorites, check out my Garlic Parmesan Chicken and Balsamic Chicken Roasted recipes!

Indulge in a meal that’s as satisfying as it is easy!

Slow-Cooked Thai Peanut Chicken Ingredients

For the Sauce
• Coconut Milk – Adds creaminess and rich flavor; use light for a healthier option.
• Peanut Butter – Provides a nutty base; can use crunchy for added texture.
• Red Curry Paste – Contributes heat and depth; adjust based on spice preference.
• Fish Sauce – Enhances umami flavor; can substitute with soy sauce for a vegetarian option.
• Coconut Sugar/Brown Sugar – Provides sweetness; light brown sugar can be used in place.
• Ginger – Adds freshness; use minced or grated.
• Garlic – Aromatic base; fresh is best, but minced can be used.
• Crushed Red Pepper Flakes – For heat; omit to reduce spiciness or adjust for personal taste.

For the Main Dish
• Boneless Skinless Chicken Breast – Main protein source; chicken thighs can be substituted for a juicier option.
• Butternut Squash – Adds sweetness and bulk; can replace with sweet potato.
• Red Bell Peppers – Introduces color and nutrition; other bell peppers or fresh green beans can be used as substitutes.
• Yellow Onion – Provides a savory base; can use shallots or green onions.
• Frozen Peas – Adds color and nutrition; can substitute with green beans or corn.
• Lime Juice – Brightens the dish; fresh lime juice is preferable.

Enjoy crafting this comforting Slow-Cooked Thai Peanut Chicken that will delight your family and friends!

Step‑by‑Step Instructions for Slow-Cooked Thai Peanut Chicken

Step 1: Prepare the Sauce
In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, red curry paste, fish sauce, coconut sugar, ginger, garlic, and crushed red pepper flakes until you have a smooth, creamy blend. Ensure all the ingredients are well-combined, as this rich sauce forms the flavorful base for your Slow-Cooked Thai Peanut Chicken.

Step 2: Add the Chicken and Vegetables
Next, add the boneless skinless chicken breast, diced butternut squash, sliced red bell pepper, and chopped yellow onion into the slow cooker. Stir everything together gently to coat the chicken and vegetables evenly with the luscious sauce. This step helps the ingredients absorb the delightful flavors as they cook low and slow.

Step 3: Cook on the Right Setting
Cover your slow cooker with the lid and set it to cook on high for 2-3 hours or on low for 5-6 hours. The chicken should be tender when it’s done, easily shredding with a fork. As it cooks, your kitchen will be filled with a mouthwatering aroma, making it hard to resist.

Step 4: Stir in the Peas
About 30 minutes before serving, add the thawed frozen peas into the slow cooker. Give everything a gentle stir to mix in the peas, allowing them to heat through without losing their vibrant color. This final addition brings a pop of freshness to your comforting Slow-Cooked Thai Peanut Chicken.

Step 5: Finish with Lime Juice
Before serving, squeeze in the fresh lime juice and give the dish a final stir. The bright acidity of the lime juice enhances the overall flavors, bringing a refreshing balance to the creamy, nutty sauce.

Step 6: Serve and Enjoy
Spoon the Slow-Cooked Thai Peanut Chicken over prepared brown rice, quinoa, or even enjoy it in lettuce wraps for a lighter entree. Garnish with fresh cilantro to add an extra layer of flavor and texture. Your cozy weeknight dinner is ready to be enjoyed!

Slow-Cooked Thai Peanut Chicken Variations

Feel free to play with your dish and explore these flavorful variations!

Vegetarian Option: Substitute chicken with chickpeas for a protein-packed, meatless alternative that’s just as delicious.
Quinoa Base: Swap brown rice for quinoa for a nutritious twist that’s gluten-free and adds a delightful nuttiness.
Sweet Potato Swap: Instead of butternut squash, try sweet potatoes for a sweeter flavor profile that pairs beautifully with the peanut sauce.
Crispy Topping: Add some toasted sesame seeds or crushed peanuts on top before serving for an extra crunch that complements the creamy texture.
Heat Boost: If you enjoy more spice, mix in fresh chopped Thai chilis or a splash of sriracha before serving to give your dish an added kick.
Seasonal Vegetables: Mix and match seasonal veggies; broccoli, snap peas, or zucchini work wonderfully if you’re looking for variety while keeping it fresh and vibrant.
Coconut-Free Version: For a lighter dish, replace coconut milk with vegetable broth, adding extra peanut butter for creaminess without the coconut flavor.
Lettuce Wraps: Serve the dish in large lettuce leaves instead of rice for a fun, low-carb option that feels refreshing and light.

If you’re inspired to whip up something else with these flavors, my Marry Chicken Pasta may also spark your culinary creativity!

Expert Tips for Slow-Cooked Thai Peanut Chicken

Make Ahead Magic: Prepare the sauce and chop your veggies in advance; refrigerate until you’re ready to cook. This saves time on busy weeknights!
Right Spice Level: Adjust red pepper flakes to your taste; omit for milder flavors or add sriracha for a spicy kick to your Slow-Cooked Thai Peanut Chicken.
Moist Chicken: Ensure the chicken is well-coated in the sauce before cooking to lock in moisture and absorb all those wonderful flavors.
Coconut Milk Choices: Both light and full-fat coconut milk work well; choose based on your dietary preference to create your perfect Slow-Cooked Thai Peanut Chicken.
Colorful Veggies: Feel free to swap in seasonal vegetables! Broccoli or snap peas are fantastic alternatives that add nutritious variety to your dish.

Make Ahead Options

These Slow Cooker Thai Peanut Chicken preparations are ideal for busy home cooks looking to save time! You can prepare the sauce and chop all the vegetables up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can also cut the chicken into bite-sized pieces ahead of time. When you’re ready to cook, simply combine everything in the slow cooker and follow the usual instructions, cooking on high for 2-3 hours or low for 5-6 hours. This way, you’ll have a delicious, hassle-free meal waiting for you after a long day!

What to Serve with Slow Cooker Thai Peanut Chicken

Elevate your dining experience with delectable accompaniments that balance flavors and textures perfectly.

Sticky Jasmine Rice: This fragrant rice absorbs the creamy peanut sauce beautifully, offering a soft and satisfying base for your dish.
Crispy Spring Rolls: These light and crunchy rolls filled with fresh vegetables provide a delightful contrast to the rich flavors of the chicken.
Zesty Cucumber Salad: A refreshing salad dressed with lime and cilantro balances the richness and adds a crunchy texture, enhancing the meal.
Toasted Cashews: Sprinkling toasted cashews over the chicken adds a wonderful crunch and nutty flavor that complements the peanut sauce beautifully.
Chili Garlic Edamame: These vibrant green soybeans tossed with chili and garlic provide a healthy boost and a kick of spice that pairs well with the dish.
Mango Sticky Rice: For a sweet finish, this classic Thai dessert combines the nutty flavor of coconut with sweet mango, creating a perfect way to end your meal.

Storage Tips for Slow-Cooked Thai Peanut Chicken

Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool completely before refrigerating to maintain freshness and flavor.

Freezer: For longer storage, freeze leftovers in a freezer-safe container for up to 3 months. Make sure to label with the date for easy tracking.

Reheating: Thaw frozen Slow-Cooked Thai Peanut Chicken in the fridge overnight, then reheat on the stove over low heat until warmed through. You can add a splash of coconut milk to restore creaminess.

Serving Suggestions: When reheating, consider serving over fresh rice or quinoa for a satisfying meal. Garnish with fresh herbs to elevate the flavor!

Slow Cooker Thai Peanut Chicken Recipe FAQs

How do I choose the right coconut milk?
When selecting coconut milk, look for a can that contains minimal additives, opting for brands with just coconut and water. For a healthier twist, I recommend using light coconut milk; it provides the same creamy richness with fewer calories.

What’s the best way to store leftovers?
Absolutely! You can store your Slow Cooker Thai Peanut Chicken leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing to retain the flavors and texture.

Can I freeze this dish?
Yes! Freezing is a great option to preserve your delicious Slow Cooker Thai Peanut Chicken. Allow it to cool, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Just be sure to label with the date for your convenience!

What should I do if my chicken is dry after cooking?
If you find your chicken tends to be dry, this could happen if it has been overcooked. For the best results, stick to the cooking time of 2-3 hours on high or 5-6 hours on low. If you use frozen chicken, ensure to adjust the cooking time, as this can lead to dryness as well.

Are there any dietary considerations for this recipe?
Very! This recipe is naturally gluten-free as long as you use gluten-free soy sauce instead of fish sauce. If you have nut allergies, consider using sunflower seed butter as an alternative to peanut butter, keeping in mind that it may alter the flavor slightly.

How can I adjust the spice level in my dish?
To tailor the spice level of your Slow Cooker Thai Peanut Chicken, simply adjust the amount of red pepper flakes according to your taste. If you prefer a milder version, start with half and increase it gradually. For extra heat, you can also add sriracha to the sauce before cooking!