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Home » Easy Main Meals » Easy Thai Slow Cooker Peanut Chicken

Easy Thai Slow Cooker Peanut Chicken

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Slow Cooker Peanut Chicken recipe is coming to you from my U.K kitchen so it's not strictly bona fide authentically Thai you understand but it still has those all important seriously delicious flavours. I'm talking salty soy, sweet chilli sauce, subtly spicy chilli, sour lime juice, and creamy peanut butter and coconut milk. Lush.

slow cooker peanut chicken in a white serving dish with white rice. Peanuts are falling out of a small white bowl and coriander is scattered at the front

This is a kind of a cheat hybrid dish that brings the best of peanut sauce and chicken satay to a kitchen table near you with zero fuss.

For even more convenience I like to chuck a handful of vegetables in too nearly at the end of the cooking time so that all I have to do is serve the whole dish with rice and my job is done with hardly any effort or washing up. Boom.

Obviously the slow cooker does all of the work for you, invaluable when you are out all day or don't want to cook on the hob. We are so winning people.

Reasons to make this recipe

  • the slow cooker is more economical than the hob
  • you can have a meal ready for you when you walk through the door
  • incredibly delicious thai flavours
  • vegetables are cooked in the same pot so less washing up and faff
  • it's a crowd pleaser
  • only a few ingredients
  • ideal for batch cooking

*Scroll down to the bottom of this post for a full printable recipe card*

Slow Cooker Peanut Chicken Recipe

Use any vegetables that you like as long as they cook in 15 minutes or so in the slow cooker. My Slow Cooker Chinese Chicken Curry is another recipe that allows you to do the same.

Also you can dial up the heat as you like. Some crushed red pepper chilli flakes would be a great option but the recipe here is mild to suit the children amongst you and the spice lightweights (me included) don't judge.

Ingredients

thai slow cooker peanut chicken ingredients in bowls and loose standing on top of a wooden work surface
  • 4 chicken breasts - you can use thighs instead
  • 1 tin of coconut milk
  • 5 tbsp sweet chilli sauce
  • pinch of red pepper chilli flakes (optional)
  • juice of 2 limes
  • 100 grams (3.5 oz) smooth peanut butter
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 100 grams (3.5 oz) baby sweetcorn
  • 100 grams (3.5 oz) mange tout
  • coriander and peanuts to garnish (optional)

Method

Place your chicken breasts whole in the slow cooker.

chicken breasts in a black slow cooker pot

Then add 100 grams peanut butter (3.5 oz), 5 tbsp sweet chilli sauce, 2 tbsp soy sauce, juice of 2 limes, tsp of sesame oil and a tin of coconut milk to a saucepan.

peanut chicken ingredients in a saucepan on a wooden work surface a wooden spoon is resting on the side of the saucepan

Warm through stirring until it all mixes together.

sauce ingredients in a saucepan with a wooden spoon resting on the side. The mixture is a caramel brown.

Pour carefully on to the chicken.

peanut sauce covering the chicken breasts in a black slow cooker pot. The sauce is a caramel colour

Cook on Low for 6 hours. Chuck your chosen vegetables in 15 minutes from the end of the cooking time.

mange tout and baby sweetcorn on top of cooked peanut chicken in a black slow cooker pot

Shred the chicken using two forks into more bit size pieces.

2 forks in the slow cooker pot amongst the chicken and vegetables shredding the chicken pieces

Serve immediately.

chicken pieces in a peanut sauce with mange tout and baby sweetcorn in a white serving dish with white rice. Peanuts and coriander is scattered at the front

Storage

Keep any peanut chicken leftovers for up to 3 days covered in the fridge Reheat thoroughly until piping hot.

To freeze cool quickly and put in a stout plastic tub and freeze for up to 3 months. Thaw in the fridge and reheat thoroughly.

Serving Suggestions

I like to serve with white or brown rice. Noodles work well too. Particularly the rice noodles.

I love the combination of baby sweetcorn and mange tout but tender stem broccoli, green beans or shredded cabbage would be great flavour partners here too.

Top Tips

  • add extra heat by adding a pinch of red pepper chilli flakes
  • use whatever vegetables you prefer as long as they cook quickly (cut down thicker veg)
  • use chicken thighs for better value
  • batch cook to get ahead
  • to make this in the oven cook covered in a casserole dish for 1 hour at 180 C/350 F/Gas Mark 4

More easy chicken recipes

Slow Cooker Whole Chicken

Chicken and Vegetable Pie

Cheesy Chicken and Broccoli Pasta

Easy Sweet and Sour Chicken

Butter Chicken

Easy Slow Cooker Chicken Pasta

Bang Bang Chicken

Slow Cooker Chicken Curry

slow cooker peanut chicken in a white serving dish with white rice. Peanuts and coriander is scattered at the front

Thai Easy Slow Cooker Peanut Chicken

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Easy Slow Cooker Peanut Chicken is full of fabulous Thai flavours. Creamy, sweet, sour and salty all come together in this incredibly simple but tasty slow cooker recipe.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 6 hours hrs
Course Main Course
Cuisine Thai
Servings 4 people
Calories 501 kcal

Ingredients
 

  • 4 medium chicken breasts
  • 1 tin coconut milk
  • 5 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 100 grams peanut butter smooth
  • 2 medium lime juice
  • 1 pinch red pepper flakes optional
  • 100 grams mange tout
  • 100 grams baby sweetcorn

Instructions
 

  • Place your chicken breasts whole in the slow cooker.
  • Then add 100 grams peanut butter (3.5 oz), 5 tbsp sweet chilli sauce, 2 tbsp soy sauce, juice of 2 limes, tsp of sesame oil and a tin of coconut milk to a saucepan.
  • Warm through stirring until it all mixes together.
  • Pour carefully on to the chicken.
  • Cook on Low for 6 hours. Chuck your chosen vegetables in 15 minutes from the end of the cooking time.
  • Shred the chicken using two forks into more bite size pieces.
  • Serve immediately.

Notes

  • add extra heat if  by adding red pepper flakes
  • use whatever vegetables you prefer
  • use chicken thighs for better value
  • batch cook to get ahead
  • to make this in the oven cook covered in a casserole dish for 1 hour at 180 C/350 F/Gas Mark 4

Nutrition

Calories: 501kcal | Carbohydrates: 24g | Protein: 56g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1090mg | Potassium: 1132mg | Fiber: 3g | Sugar: 16g | Vitamin A: 401IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 2mg

All nutritional information is approximate and intended only as a guide.

Keyword comfort food, peanut chicken, slow cooker, slow cooker recipe, thai
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5 from 2 votes (2 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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