Easy Thai Peanut Chicken Recipe
This Easy Thai Peanut Chicken recipe features tender slow-cooked chicken thighs or breasts smothered in a rich, creamy peanut sauce infused with ginger, garlic, and a hint of spice. Perfect for a flavorful weeknight dinner, it can be served over jasmine rice, noodles, or with fresh sides that balance its bold and creamy profile.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) to 6 hours (low)
- Total Time: 3 hours 15 minutes (high) to 6 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Chicken
- 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
Peanut Sauce
- 1 cup unsweetened natural peanut butter (creamy)
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2–3 tbsp rice vinegar or lime juice
- 1 tbsp sesame oil (optional but adds flavor)
- 1 tbsp freshly grated ginger
- 3 garlic cloves, minced
- 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
- 1 cup canned coconut milk (optional for creaminess)
- ½ cup water or chicken broth (to loosen sauce)
Garnish Options
- Crushed peanuts
- Chopped cilantro
- Chopped green onions
- Sesame seeds
Instructions
- Mix the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, minced garlic, grated ginger, red chili flakes or Sriracha, and water or chicken broth. If using coconut milk, add it now and stir to combine until smooth.
- Add Chicken to Slow Cooker: Place the chicken thighs or breasts at the bottom of the slow cooker. Pour the prepared peanut sauce over the chicken, ensuring every piece is well coated.
- Cook: Set the slow cooker to low for 5–6 hours or high for 2.5–3.5 hours. The chicken should become tender and easily shreddable with a fork.
- Shred & Stir: Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken thoroughly to coat it evenly in the creamy peanut sauce.
- Garnish & Serve: Serve the peanut chicken hot, topped with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Pair with your preferred side such as jasmine rice, rice noodles, or a fresh cucumber salad for a complete meal.
Notes
- You can use either chicken thighs or breasts; thighs yield juicier results, while breasts are leaner.
- Adjust the heat by varying the amount of red chili flakes or Sriracha to your taste preference.
- Adding coconut milk makes the sauce extra creamy and rich but can be omitted for a lighter version.
- Slow cooker times may vary depending on your model; check chicken tenderness before shredding.
- Leftover chicken keeps well refrigerated for up to 3 days and can be frozen for longer storage.
- Serve with a fresh side like cucumber salad or Asian slaw for a balanced meal.
Nutrition
- Serving Size: 1/6 of recipe (about 180g chicken with sauce)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Thai peanut chicken, slow cooker chicken, creamy peanut sauce, easy Thai recipe, weeknight dinner, slow cooker peanut chicken
Find it online: https://messykitchenmagic.com/easy-thai-peanut-chicken-recipe/
