Slow Cooker Thai Peanut Chicken Recipe

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This Slow Cooker Thai peanut chicken recipe is the best buttery peanut-flavored chicken that is served over thick, rich noodles I have ever made. It’s easy to do; this is just a small walk-through to add all the ingredients together, leaving a slow cooker to work for you!

You will enjoy the aromas filling your house while making this meal. The ingredients you have in your kitchen are added together to make this delicious meal that will surely satisfy your taste. Everyday ingredients with simple instructions are enough for your friends and family to love it.

Slow Cooker Thai Peanut Chicken 

This was so awesome! My 9-year-old said this is one of the tastiest chicken meals that I’ve made for him. Do you want to know what the trick is? There was a cup of zucchini and red pepper in it, and he didn’t notice!

To trick the children into eating vegetables and enjoying them. The key to making your children eat healthily is to make dishes that are full of veggies for them to be able to enjoy.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts

• ⅔ cup (170 g) creamy peanut butter

• 1 cup (240 ml) low-sodium chicken broth

• ⅓ cup (80 ml) soy sauce (low-sodium recommended)

• 2 cloves garlic, minced

• 1 Tbsp lime juice (about ½ lime; plus more to taste)

• 1 tsp sugar (or honey)

• 1 medium red bell pepper, cut into thin strips

• 1 cup shredded zucchini (squeezed dry)

• 12 oz (340 g) noodles, cooked & drained (lo mein, spaghetti, or rice noodles)

• 1 cup cilantro, chopped, divided

• Chopped peanuts, for garnish

Tip: If your soy sauce isn’t low-sodium, reduce to ¼ cup and add broth as needed.

Instructions

1. Make the sauce
   In a bowl, whisk together peanut butter, chicken broth, soy sauce, garlic, lime juice, and sugar until smooth.

2. Load the slow cooker
   Add the chicken breasts to the slow cooker. Scatter the bell pepper and well-squeezed shredded zucchini over top (excess moisture can thin the sauce). Pour the peanut sauce over everything.

3. Cook
   Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until the chicken is just cooked through and tender (internal temp 165°F / 63°C).

4. Shred & finish
   Remove chicken to a board and shred with two forks (or slice). Return to the slow cooker. Stir in ½ cup cilantro and taste; add more lime or a splash of broth to adjust consistency.

5. Toss with noodles
   Add the cooked, drained noodles to the slow cooker and toss until coated and glossy. (If the sauce is too thick, loosen with a few tablespoons of hot water or broth.)

6. Serve
   Top with the remaining ½ cup cilantro and chopped peanuts. Serve hot.

Tips for Success

• Drain the zucchini: Squeeze in a clean towel—this keeps the sauce creamy, not watery.

• Peanut butter swaps: Almond or sunflower seed butter works (great for peanut allergies).

• Heat lovers: Add 1–2 tsp sriracha or a pinch of red pepper flakes to the sauce.

Storage

• Fridge: 3–4 days in an airtight container.

• Reheat: Loosen with a splash of water or broth over low heat.

• Freezer: Freeze the chicken + sauce (without noodles) up to 2 months. Thaw, reheat, then toss with freshly cooked noodles.

Pin the image below if you like this Thai Recipe !!!

How to Make Slow Cooker Thai Peanut Chicken?

Add peanut butter, broth, garlic, zucchini, chicken, soy sauce, a little sugar, and red pepper. Mix it all together. Cook at low temperature for 4-5 hours or at high temperature for 2-3 hours.

Half an hour before serving, add half a cup of cilantro and squeeze one lime to make a juice.  Place it over the noodles and decorate with the remaining peanuts and cilantro.

Can you make Thai Peanut Chicken Sauce ahead of time?

Sure you can! You can make this Thai chicken sauce seven days earlier. Just add the chicken and look at the instructions on the recipe. You can store it in hermetically sealed containers for 4 to 5 days in the refrigerator and up to 1 month in your freezer.

What noodles are best for Thai Peanut Chicken?

Regardless of type, as long as they are thicker noodles, they will soak up the delicious and creamy sauce. Fettuccine noodles are my choice. Also, I sometimes use Linguine because they are a great choice with a thinner sauce since the noodles are a bit thinner, also. Whatever you choose regarding the noodles, it will be great for Thai Peanut Chicken.

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