Slow Cooker
Slow Cooker Thai Peanut Chicken
Succulent chicken thighs cooked slowly in a Thai-inspired peanut sauce with coconut milk, creating a rich and creamy dish perfect over rice.
Prep10 min
Cook2 hr
Rest / chill0 min
Total2 hr 10 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Place chicken thighs in the slow cooker in an even layer.
- In a bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, garlic, ginger, lime juice, and red pepper flakes until smooth.
- Pour peanut sauce mixture over chicken thighs evenly.
- Cover and cook on low for 2 hours or until chicken reaches 165°F internal temperature and is tender.
- Shred chicken with two forks in the sauce and stir to combine before serving over rice or noodles.
A little kitchen know-how
Use boneless skinless chicken thighs for tender, juicy results and easier shredding.
Storage & leftovers
Refrigerate leftovers in airtight container up to 3 days; reheat on stove or microwave until steaming, minimum 165°F internal temperature.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.