This Slow Cooker Thai Peanut Chicken has been a weeknight lifesaver in my kitchen for years. I first developed this combination on a rainy Sunday when I wanted something comforting, fragrant, and completely hands-off. The slow cooker turns ordinary boneless skinless chicken breasts into incredibly tender, shreddable meat while a simple mix of coconut milk, peanut butter, honey, lime, and savory seasonings transforms into a glossy, slightly sweet-and-spicy sauce that clings to every bite. The final texture is creamy, saucy, and full-bodied without feeling heavy.

I remember the first time I served this to my family: my teenager spooned it over rice and declared it “restaurant-level,” and my partner stacked it into crisp lettuce leaves and ate three wraps in a row. The combination of lush peanut flavor, bright lime, and umami from fish and soy sauces creates a balance that feels indulgent but simple. It’s one of those preparations that’s easy enough for a busy weeknight yet special enough for casual entertaining—especially when you want something crowd-pleasing that doesn’t keep you tied to the stove.

Ingredients

• Chicken: 1 1/2 pounds boneless skinless chicken breasts. Choose evenly sized breasts for consistent cooking; thin or butterfly larger breasts if needed so they cook in the same window.
• Chicken broth: 1/2 cup low-sodium chicken broth poured into the cooker to keep the chicken moist and create a base for shredding.
• Unsweetened canned coconut milk: 1 cup. Full-fat canned coconut milk gives richness and a silkiness that thins the peanut butter just enough without turning greasy—shake the can well before measuring.
• Natural peanut butter: 1/2 cup, creamy or crunchy. I prefer natural, unsweetened varieties for a pure peanut flavor—Jif Natural or Smucker’s Natural style works well.
• Garlic: 4 cloves, minced for pungency and depth.
• Sweetener: 3 tablespoons honey to balance salt and acidity; maple syrup can be used as a vegan swap.
• Soy sauce: 3 tablespoons low-sodium soy sauce for savory umami; use tamari if you need gluten-free.
• Lime juice: 2 tablespoons fresh lime juice brightens and lifts the sauce—don’t skip fresh if you can help it.
• Rice wine vinegar: 2 tablespoons adds gentle acidity and balances sweetness.
• Fish sauce: 1 tablespoon for authentic salty depth. If you avoid fish, increase soy sauce slightly and add a pinch of anchovy paste for complexity.
• Red pepper flakes: 1/2 teaspoon crushed, or more to taste, for a gentle heat that contrasts creamy peanut.
• Garnishes & Serving: chopped peanuts and chopped cilantro, plus rice, rice noodles, or large lettuce leaves for serving.

Instructions

Prepare Chicken: Place the chicken breasts in a single layer in the slow cooker, season generously with salt and freshly ground black pepper, and pour 1/2 cup chicken broth around the meat. Cover and cook on LOW for 4 to 6 hours until the chicken is easily shredded with two forks and reaches an internal temperature of 165°F. The longer range (closer to 6 hours) will yield meat that practically falls apart. Shred Chicken: Remove the cooked chicken to a cutting board and let it rest for a few minutes—this makes shredding easier. Use two forks or your hands (with tongs) to pull the meat into shreds. Drain the cooking liquid from the slow cooker and wipe the pot clean so the sauce won’t be diluted. Make Peanut Sauce: In a medium mixing bowl, whisk together 1 cup canned coconut milk, 1/2 cup natural peanut butter, 4 minced garlic cloves, 3 tablespoons honey, 3 tablespoons low-sodium soy sauce, 2 tablespoons lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon fish sauce, and 1/2 teaspoon crushed red pepper flakes until smooth and glossy. Taste and adjust salt or heat. The sauce should be pourable but thick enough to cling to the chicken. Combine and Finish: Return the shredded chicken to the empty slow cooker and pour the prepared peanut sauce over it. Stir gently to coat all pieces. Cover and cook on LOW for an additional 45 minutes to 1 hour, stirring halfway through, until the sauce has thickened slightly and the flavors have melded. For a thicker finish, remove the lid for the final 15 minutes to allow some moisture to evaporate. Serve: Serve hot over steamed white or brown rice, tossed with rice noodles, or spooned into crisp lettuce leaves. Garnish with chopped peanuts, cilantro, and extra crushed red pepper flakes if you like more heat.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into single-serving freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion; label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator or reheat from frozen in a covered saucepan on low heat with a tablespoon or two of water or broth to loosen the sauce. Microwave reheating works well for single portions—heat in 30-second intervals, stirring between blasts.

Ingredient Substitutions

If you need to avoid fish sauce, substitute with 1 1/2 tablespoons soy sauce plus 1/2 teaspoon anchovy paste or a small pinch of miso for umami. For gluten-free, swap low-sodium soy sauce for tamari. Use almond or cashew butter in place of peanut butter for a nut-free swap if you tolerate tree nuts (note that flavor and texture will change). If you want a lighter version, substitute light coconut milk or reduce the peanut butter to 1/3 cup, adding a splash of hot water to achieve the desired consistency.

Serving Suggestions

Serve over jasmine rice for classic comfort, toss with cooked rice noodles and a squeeze of lime for a noodle bowl, or pile into large butter lettuce leaves for crunchy, lower-carb wraps. Garnish with chopped peanuts for crunch and fresh cilantro for brightness. For a complete meal, pair with steamed broccoli or a cucumber salad dressed in rice vinegar, sesame oil, and a pinch of sugar to cut through richness.

Seasonal Adaptations

In summer, serve this in lettuce wraps with fresh julienned carrots, cucumber ribbons, and mint for a cooling contrast. In cooler months, fold in roasted sweet potato cubes or baby bok choy for heartier bowls. Holiday gatherings welcome a sweet-salty twist—add a tablespoon of orange marmalade to the sauce for citrus notes, or roast red peppers and stir them in for color and smoky depth.

Meal Prep Tips

Make a double batch and freeze in single-portion containers for grab-and-go lunches. If prepping for the week, keep rice separately to avoid sogginess and assemble bowls the night before for quick reheating. If you want to speed up the slow cooker timeline, cook the chicken in a covered Dutch oven at 325°F for about 1 hour or until tender, then proceed with the sauce steps on the stovetop.

This recipe is one of those practical, loving dishes that adapts to your pantry and your schedule. Whether you’re feeding a family or meal-prepping for the week, the balance of creamy peanut, bright lime, and savory depth makes it a repeated favorite in my kitchen. Try it once, and you’ll likely tuck it into your regular rotation.