Slow Cooker Thai Peanut Chicken

Published on December 8, 2015 By Lauren
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    With just the right amount of sweetness, nutiness and spice, this slow cooker thai peanut chicken recipe is PERFECT! You will make this one more than once for sure!

    You are in for a treat. I was eating this Slow Cooker Thai Peanut Chicken with my husband Mark (he actually made it), and I kept saying “this… this is good.” It’s like it was getting better and better as I ate it.

    I’ve had recipes like this in the past that are too heavy on the peanut butter, or too spicy. This one has the perfect blend of nuttiness, sweetness, and just a tiny bit of spice. Mark doesn’t even like peanut butter (I know… what is wrong with him?) and he LOVED this.

    Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about an hour for $80! Sign up right below:

    Ok back to the recipe at hand…

    Let’s get to the recipe, shall we?

    Ingredients in a crock pot

    I usually have a pic with all the ingredients… but I forgot this time :(. Well – here they are in a slow cooker… in very poor lighting.

    Thai Peanut Chicken FB

    But there’s the finished product – in much better lighting.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!


    Slow Cooker Thai Peanut Chicken
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
    • 1.5 - 2 lbs. boneless skinless chicken breasts
    • 2 bell peppers (red, orange or yellow) sliced into thin strips
    • 2 cloves of garlic, mined or pressed
    • 1/4 cup soy sauce
    • 2 Tbsp honey (or brown sugar)
    • 2 Tbsp rice wine vinegar
    • 1/2 tsp red pepper flakes
    • 1/4 cup peanut butter
    • 1/4 cup cold water
    • 2 Tbsp corn starch
    • 1/4 cup peanuts, chopped.
    1. Add all ingredients to the slow cooker (except peanut butter, peanuts, water and cornstarch)
    2. Cook on high for 4 hours (or medium for 6, low for 8)
    3. Add peanut butter to the slow cooker and mix in.
    4. In a small bowl, whisk the cornstarch in the cold water.
    5. Add to a small sauce pan and heat over medium.
    6. Add about 1/4 cup of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
    7. Place thickened liquid into the slow cooker and mix in well.
    8. Cook for another 10 minutes.
    9. Serve over rice and top with chopped peanuts and green onions.


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  • Thanks for this recipe! I’m making it right now but I have a couple questions. How spicy is it? (for kids), and does it matter what kind of peanut butter I use? Thanks!

  • This smells amazing in the slow cooker. If I made it earlier in the morning, can I add the PB and cornstarch/water later while the slow cooker is on warm, or do I need to add it immediately after the 8-hour slow cook while it’s still on low?

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