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4.8 from 5 votes

Slow Cooker Thai Peanut Chicken

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 6 servings
Author: Bailey
A simple and deliciously creamy dish, Thai peanut chicken has chicken thighs simmered in a homemade peanut sauce.
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  • 1 ½ pounds chicken thighs boneless, skinless
  • 1 can coconut milk
  • cup peanut butter smooth
  • 1 cup chicken broth low sodium
  • 1 tablespoon sriracha to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons corn starch
  • 2 tablespoons water


  • ½ cup cilantro chopped
  • lime wedges
  • ½ roasted peanuts chopped


  • In the slow cooker, combine coconut milk, peanut butter, chicken broth, sriracha, soy sauce, rice vinegar. Add chicken thighs.
  • Cook on low for 4-5 hours or until internal temperature reaches 165°F.
  • Remove chicken thighs and cut into bite sized pieces. Meanwhile, mix cornstarch and water. Whisk into peanut sauce to thicken. Return chicken to slow cooker to coat.
  • Serve over rice, lettuce, or noodles garnished with cilantro, peanuts, and lime wedges.


For a kick, add 1 teaspoon of chili flakes OR an extra tablespoon of sriracha. 
Calories: 560kcal | Carbohydrates: 11g | Protein: 28g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 111mg | Sodium: 765mg | Potassium: 610mg | Fiber: 2g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 4mg