Slow Cooker Peanut Chicken Recipe

4.80 from 10 votes

This Crockpot peanut chicken is so easy to make in a slow cooker. Made with chicken breast, bell peppers, coconut milk, and a creamy peanut butter sauce!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Thai

Servings: people

Calories: 402kcal

Author: Becky Hardin

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

*Boneless chicken breasts or thighs both work great for this recipe.

**Bell peppers are optional, but they definitely add texture and variety to the final dish.

***This amount will add a nice tanginess to the sauce. If you prefer, add only 1 teaspoon.

****For a gluten-free option, use tamari or coconut aminos instead.

Tips:

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.)

Storage: Store Crockpot peanut chicken in an airtight container in the refrigerator for 3 days.

Nutrition