
Tender, fall-apart chicken simmered in a creamy Thai-inspired peanut sauce. Set it and forget it in the slow cooker for an easy, crowd-pleasing weeknight meal.

My family’s reaction the first time I made this was immediate — forks down, smiles up, and a unanimous demand to save the leftovers. I’ve since doubled the batch for gatherings and swapped out rice for noodle bowls with crunchy vegetables; each time the peanut sauce remains the star.
My favorite part of making this dish is the way the peanut aroma develops as the sauce reduces — it smells almost like a Thai street stand right in your kitchen. Family members often eat theirs differently: some pile it over rice, my teenager prefers it on noodles with extra crushed peanuts, and I like it wrapped in crisp romaine for a lighter bite.
Cool leftovers to room temperature no longer than two hours after cooking and store in an airtight container in the refrigerator for up to 4 days. For longer storage, divide into single-serving freezer-safe containers and freeze up to 3 months. To reheat from the fridge, microwave in 60-second intervals, stirring between bursts, or warm gently in a saucepan over medium-low heat, adding a splash of water or reserved broth to loosen the sauce. From frozen, thaw overnight in the refrigerator before reheating to preserve texture.
If you don’t have fish sauce, add an extra 1 teaspoon soy sauce and a pinch of anchovy paste for umami, or use mushroom soy for vegetarian richness. For a gluten-free version, swap low-sodium soy sauce for tamari. If coconut milk isn’t available, use full-fat evaporated milk for creaminess (note: flavor will be less coconut-forward). Use almond butter sparingly as a peanut substitute — the flavor and texture will change, so add a teaspoon of toasted sesame oil for a nuttier profile.
Serve over steamed jasmine rice with a side of quick-pickled cucumber slices and blanched green beans for a balanced plate. For noodle bowls, toss the chicken with cooked rice noodles, shredded carrot, scallions and a squeeze of lime. For low-carb dinners, spoon the mixture into butter lettuce cups and top with extra chopped peanuts and fresh cilantro for crunch and brightness.
The flavors in this dish take inspiration from Thai satay and peanut sauces, which traditionally pair roasted peanuts with coconut, aromatics and fish sauce for depth. While not a traditional Thai dish in strict terms, the balance of sweet, sour, salty and spicy follows classic Thai taste principles. Peanut-based sauces are popular across Southeast Asia and were adapted in home kitchens to pair with grilled proteins and noodles.
In colder months, serve the peanut chicken over warm brown rice and roasted winter vegetables such as broccoli and sweet potatoes for a comforting bowl. In summer, lighten the meal by serving the chicken chilled in lettuce wraps with cucumber ribbons and mango salsa. Swap lime for lemon in winter if citrus is limited; add chopped Thai basil in late summer for a fragrant finish.
To prep for the week, shred the cooked chicken and portion into 4 containers with measured rice on the side. Store sauce separately if you want to retain rice texture; when reheating, combine sauce and chicken in a saucepan to bring everything together. For grab-and-go lunches, place cold chicken in lettuce wraps with peanut sauce in a small container to drizzle when ready to eat.
Making this dish is one of those small pleasures that reliably brings people together. Whether you’re feeding a family, prepping weekday meals, or hosting friends, the creamy peanut sauce and tender shredded chicken make for an inviting, flavorful centerpiece. Give it a try and make it your own with garnishes, spice levels, and serving styles that suit your table.
If the sauce is too thick after reheating, whisk in 1 to 2 tablespoons of warm water or reserved chicken broth to loosen it without diluting flavor.
Toast chopped peanuts briefly in a dry skillet for 2–3 minutes to intensify their flavor before garnishing.
For more even cooking, halve very thick chicken breasts horizontally so they reach shreddable tenderness simultaneously.
If using crunchy peanut butter and you prefer a smoother sauce, blend the finished sauce briefly with an immersion blender.
This nourishing slow cooker thai peanut chicken (easy + flavorful) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Slow Cooker Thai Peanut Chicken (Easy + Flavorful) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place chicken breasts in the slow cooker, season with salt and pepper, and pour 1/2 cup chicken broth into the bottom. Cover and cook on LOW for 4 to 6 hours until very tender.
Remove breasts to a cutting board, cut into chunks and shred using two forks. Drain the slow cooker liquid and wipe the insert clean before returning the shredded meat.
Whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, fish sauce and red pepper flakes until smooth. Thin with reserved broth if necessary.
Pour the sauce over the shredded chicken in the slow cooker, stir to coat, and cook on LOW for 45 minutes to 1 hour more until the sauce thickens and everything is heated through.
Serve over cooked rice, rice noodles, or in lettuce leaves. Garnish with chopped peanuts, fresh cilantro, and extra red pepper flakes if desired.
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This recipe looks amazing! Can't wait to try it.
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