Slow Cooker Thai Peanut Chicken

Slow Cooker Peanut Chicken in a white serving dish on a blue table with peanuts in the background.

This Thai Peanut Chicken is ridiculously easy and ridiculously delicious. Tender chicken thighs in a creamy, flavorful sauce, all cooked together in one pot. Serve over cauliflower rice for a healthy low carb dinner!

Course dinner

Cuisine Thai

Keyword thai peanut chicken

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 346kcal

Equipment

1 slow cooker

Ingredients

2 lbs boneless, skinless chicken thighs
Salt and pepper
1 medium red pepper thinly sliced
1/3 cup creamy peanut butter
1 1/2 tbsp tamari (or soy sauce)
1 tbsp apple cider vinegar
1 tbsp fish sauce
2 cloves garlic minced
1/2 tsp red pepper flakes
1/2 tsp ground ginger
Peanuts, lime slices, and cilantro for garnish.

US Customary - Metric

Instructions

Lightly grease the ceramic interior of a slow cooker. Pat the chicken dry, and place in the bottom of the pot. Season with salt and pepper, then top with the red pepper.
In a medium bowl, whisk together the peanut butter, tamari, vinegar, fish sauce, garlic, red pepper flakes, and ginger. Add 1 to 2 tablespoons of warm water to help thin out the sauce and make it smooth. .
Pour the sauce over the chicken in the pot. Cook on low for 3 1/2 to 4 1/2 hours, depending on how big your chicken thighs are. They should reach 165ºF on an instant read thermometer.
Remove the chicken and red peppers with a slotted spoon and whisk the sauce left in the pot until smooth. Garnish with chopped peanuts, chopped cilantro, and slices of lime.

Nutrition