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Slow Cooker Peanut Chicken

Slow cooker peanut chicken served over jasmine rice with scallions and fresh lime
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A rich, creamy crockpot peanut chicken with tender chicken breast slow-cooked in a Thai-inspired peanut butter, coconut milk, and red curry sauce. Only 10 minutes of prep required.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 red bell pepper, diced
  • 14 oz full-fat coconut milk (1 can)
  • 1 tablespoon red curry paste (reduce to 1 teaspoon for mild)
  • 4 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • Sliced scallions, fresh lime juice, and red chilies for garnish (optional)

Instructions

  1. Add coconut milk, red curry paste, peanut butter, soy sauce, honey, rice vinegar, minced ginger, minced garlic, and diced onion directly to the slow cooker. Stir until peanut butter is fully dissolved and sauce is smooth and combined.
  2. Add chicken pieces and diced red bell pepper to the slow cooker. Stir to coat everything evenly in the peanut sauce.
  3. Cover and cook on LOW for 3 to 4 hours until chicken is fully cooked through and tender. Do not cook on HIGH as this causes the coconut milk to curdle and the sauce to lose its creamy texture.
  4. Stir the finished dish to bring the sauce and chicken back together. Taste and adjust seasoning with soy sauce, lime juice, or red chili to your preference.
  5. Serve over steamed jasmine rice or warm naan. Garnish with sliced scallions, fresh lime juice, and fresh red chilies if desired.

Notes

  • Always cook on LOW. High heat causes the coconut milk to separate and the sauce to lose its creamy texture.
  • Use full-fat coconut milk for the richest, silkiest sauce. Light coconut milk also works but produces a thinner result.
  • Substitute tamari or coconut aminos for soy sauce to make this recipe fully gluten-free.
  • Chicken thighs can replace chicken breasts for a richer, juicier result using the same cook time.
  • Add broccoli florets or snap peas in the final 30 minutes for extra vegetables.

Nutrition

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