Slow Cooker Thai Peanut Chicken Recipe

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Slow Cooker Thai Peanut Chicken combines tender chicken with a creamy, savory peanut sauce and is served over steamed rice. The Thai-inspired sauce coats the chicken as it cooks, creating a rich dinner with very little hands-on preparation.

Once the ingredients are in the slow cooker, most of the work is done. Spoon the chicken and plenty of sauce over rice, which soaks up the peanut sauce and makes the meal especially satisfying.

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.

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.

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