My slow cooker peanut chicken recipe is an easy set-it-and-forget-it dinner that always hits the spot! Using my trust Crock Pot, I cook chicken breasts and red bell peppers to tender perfection in a creamy sauce made from coconut milk, red curry paste, peanut butter, and soy sauce. When I’m craving Thai flavors, this is the dish I make!
Top Reader Review
Wonderfully full of flavor!
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Crockpot Peanut Chicken
In my opinion, there’s really nothing easier than a dump-and-go crockpot recipe, and this slow cooker peanut chicken is exactly that. Not only is it a breeze to make, but it’s also insanely flavorful!
I took inspiration from my favorite Thai red curry and chicken satay to create this yummy recipe. Soy sauce, peanut butter, red curry paste, coconut milk, and more give the sauce a creamy consistency and mouthwatering flavor. I’m pretty obsessed with just how easy this Thai peanut chicken is!
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Special Ingredient
Thai red curry paste is a blend of red chilis, lemongrass, onion, garlic, lime juice, and herbs and spices like cumin and coriander. It adds a wonderful depth of flavor to this slow cooker peanut chicken curry and it’s deliciously fragrant. I found it at my local grocery store under the brand Thai Kitchen.
Slow Cooker Peanut Chicken Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into bite size pieces*)
- 1 red bell pepper (diced**)
For the Peanut Sauce:
- 14 ounces coconut milk (1 can)
- 1 tablespoon red curry paste (***)
- 4 tablespoons creamy peanut butter
- 3 tablespoon soy sauce (****)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons minced ginger
- 2 cloves garlic (minced)
- 1 small onion (finely diced)
Instructions
- Stir together 14 ounces coconut milk, 1 tablespoon red curry paste, 4 tablespoons creamy peanut butter, 3 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 tablespoons minced ginger, 2 cloves garlic , 1 small onion directly in the slow cooker.
- Add 2 pounds boneless, skinless chicken breasts and 1 red bell pepper, and stir to coat everything in the sauce.
- Cook on LOW for 3-4 hours.
- Give it another stir, then serve over rice or naan bread with scallion rings and fresh lime juice.
Notes
- Want it more spicy? Toss in some fresh red chilies!
- Serving with a squeeze of lime juice will lighten up the rice sauce and give it a nice zing.
- I don’t recommend cooking this dish on high heat, or the coconut milk may curdle. (Though this is purely an aesthetic issue and doesn’t affect the flavor of the dish.)
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Store, Freeze, and Reheat
Store leftover slow cooker peanut chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you’re ready to reheat it, the microwave does the job just fine! Simply zap it for 30 seconds at a time and stir each time it stops until warmed all the way through.
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