Can I use frozen chicken in the slow cooker?

It’s safer to use thawed chicken. Starting with frozen meat can lead to uneven cooking and food safety concerns.

Is this dish very spicy?

The spiciness level depends on the amount of red curry paste used. It typically has a gentle heat, but you can easily adjust it to suit your preference.

What kind of peanut butter should I use?

Go for creamy, unsweetened peanut butter to control sweetness and get the best consistency.

How can I thicken the sauce if it’s too runny?

Remove the lid and cook on high for 10–15 minutes to reduce liquid, or add a cornstarch slurry if you need a quicker fix.

Slow Cooker Thai Peanut Chicken

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A rich and creamy Slow Cooker Thai Peanut Chicken dish made with tender chicken thighs, bold Thai flavors, and a nutty peanut sauce. Perfect for busy weeknights or make-ahead meals.

Author: Emily
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Thai
Diet: Gluten Free

Ingredients

Boneless chicken thighs – juicy and tender, ideal for slow cooking
Peanut butter – adds creamy texture and nutty flavor
Coconut milk – provides richness and subtle sweetness
Soy sauce – brings savory umami depth
Brown sugar or honey – balances spice with a hint of sweetness
Garlic – builds aromatic flavor
Ginger – adds warmth and complexity
Red curry paste – infuses authentic Thai heat and spice
Lime juice – adds brightness and acidity
Crushed peanuts – garnish for crunch and visual appeal
Cilantro or green onions – garnish for freshness and color

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Instructions

Trim excess fat from the chicken thighs and mince garlic and ginger.
In a bowl, mix peanut butter, coconut milk, soy sauce, brown sugar or honey, red curry paste, garlic, ginger, and lime juice until smooth.
Place chicken thighs in the bottom of the slow cooker and pour the sauce over them.
Cover and cook on low for 5–6 hours or high for 3 hours until chicken is tender.
Shred the chicken with forks inside the slow cooker and stir to coat in sauce.
Chill for 10 minutes to set flavors and thicken sauce.
Serve with rice, noodles, or vegetables, and top with crushed peanuts and fresh herbs.

Notes

Use almond butter for a peanut-free version.
Chicken breasts can be substituted but are less tender than thighs.
Adjust spice level by modifying red curry paste or adding sriracha.
Store leftovers in the fridge for 4 days or freeze up to 3 months.
To thicken sauce, leave lid off and cook on high for 10–15 minutes or use a cornstarch slurry.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 8g
Sodium: 720mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 36g
Cholesterol: 95mg

Find it online: https://recipeshots.com/slow-cooker-thai-peanut-chicken/