Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and juicy during the long slow cooker time. If using breasts, check them at the 4-hour mark on low or 2-hour mark on high to avoid drying them out.

What if I don't have coconut milk?

You can skip it entirely or substitute with heavy cream for richness. The dish will still be delicious, just slightly less creamy and with a different flavor profile. The coconut milk adds both creaminess and a subtle sweet undertone.

How can I make this nut-free for allergies?

Replace peanut butter with sunflower seed butter or tahini (sesame seed paste). The flavor will be different but still delicious, and it's safe for those with peanut allergies. Use the same quantity as peanut butter.

Easy Slow Cooker Peanut Chicken Recipe with Creamy Thai Sauce

Slow Cooker Peanut Chicken

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Creamy Thai peanut chicken made easy in the slow cooker. Bold flavors with minimal effort, perfect for busy weeknights.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes to 6 hours
Total Time: 2 hours 40 minutes to 6 hours 10 minutes
Yield: 5 servings 1x
Category: Weeknight Dinner
Method: Slow Cooker
Cuisine: Thai-Inspired

Ingredients

Scale

1.5 to 2 lbs (700-900g) boneless, skinless chicken thighs or breasts
1 cup unsweetened natural peanut butter (creamy)
1/2 cup low-sodium soy sauce
1/4 cup honey or brown sugar
2–3 tablespoons rice vinegar or lime juice
1 tablespoon sesame oil (optional but adds flavor)
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1–2 teaspoons red chili flakes OR 1-2 tablespoons Sriracha (adjust to heat preference)
1 cup canned coconut milk (optional for creaminess)
1/2 cup water or chicken broth (to loosen sauce)
Crushed peanuts for garnish
Chopped cilantro for garnish
Green onions for garnish
Sesame seeds for garnish (optional)

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Instructions

In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, minced garlic, grated ginger, chili flakes or Sriracha, and water or chicken broth until smooth. Add coconut milk if using. Sauce should have pancake batter consistency.
Place chicken pieces at the bottom of your slow cooker in a single layer. Pour the prepared peanut sauce over the top, making sure every piece is well coated.
Cover and cook on low for 5-6 hours or on high for 2.5-3.5 hours until chicken is tender and reaches 165°F internal temperature. Chicken should shred easily when done.
Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the shredded chicken absorbs all the peanut sauce. If sauce is too thin, cook uncovered on high for 15-20 minutes. If too thick, add 2-3 tablespoons water or coconut milk.
Taste and adjust seasonings if needed, being cautious with salt as soy sauce is salty. Garnish generously with crushed peanuts, chopped cilantro, sliced green onions, and sesame seeds before serving hot.

Notes

Use chicken thighs for juiciest results. They stay more tender during long cooking time compared to breasts.
For nut-free version, substitute peanut butter with sunflower seed butter or tahini in equal amounts.
Sauce thickens when refrigerated and oil may separate. Add splash of water or coconut milk when reheating leftovers.
Coconut milk is optional but highly recommended for extra creaminess and authentic Thai flavor.

Nutrition

Serving Size: 1 serving (5 servings total)
Calories: 545 kcal
Sugar: 14 g
Sodium: 890 mg
Fat: 36 g
Saturated Fat: 11 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 145 mg

Find it online: https://www.benefitiany.com/slow-cooker-peanut-chicken/