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Slow Cooker Thai Chicken with Peanut Sauce

Slow Cooker Thai Chicken with Peanut Sauce features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro!

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com Okay, y’all…I have to apologize for the dearth of dinner ideas and crock pot recipes on the blog in recent weeks. But I’m going to rectify that today with this Slow Cooker Thai Chicken with Peanut Sauce! And I hope you’ll forgive me for my transgressions, because it’s amaaaazing.

The truth is, it’s been a little crazier than usual around here lately. May is always a busy month anyway, due to end-of-school-year festivities. The hubby’s job is particularly hectic at this time of year as well. And I’m already juggling quite a bit as it is between three kids and a pretty-much-full-time-at-this-point food blog.

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com However, we decided to really up the crazy ante and (rather spontaneously) sell our house right now as well. We’re wanting to eventually work our way to a different part of town, and moving has been on our radar in the next year or two. But for a variety of reasons, we decided that now is the right time…eeek! So cue the cleaning, purging, picking up, cleaning, staging, cleaning, packing…

I bring all of this up to give y’all notice that my blog schedule over the next few months might have to be slightly and temporarily altered at times. I may occasionally skip a blog post. Things could be a little less wordy and photo-heavy than usual (which may be a sigh of relief to some of you! 😉 ). But I promise that, so long as my dishes aren’t all boxed up, I’ll continue cranking out new recipes for you all. I’m currently trying to get as far ahead as possible in building up a reserve of future posts…but things are already so busy that I’m not making too much headway most days.

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com Anyway, enough about that and back to this yummy recipe! Part of the reason that you haven’t seen as many dinner recipes on Five Heart Home lately is because those recipes usually take a bit longer to develop. I often have to make them multiple times in order to get them juuuuust right. And lately, all I have time to do is make something once (preferably something that I already know will turn out well), feed it to my family, and move on! But when I recently got a hankering to make an Asian-influenced recipe in the crock pot, I figured that if it turned out great on the first try, I may as well snap a few quick photos to share it with y’all.

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com And guess what? This Slow Cooker Thai Chicken with Peanut Sauce turned out soooo yummy, friends. As a bonus, it was ridiculously easy to make. Chicken breasts are slow cooked in a sauce of coconut milk, peanut butter, garlic, lime juice, soy sauce, and honey. Once cooked through and fall-apart tender, the chicken is shredded and briefly returned to the sauce to soak up all of the goodness. Then it’s simply a matter of topping with cilantro, chopped peanuts, and (optional) crushed red pepper flakes before serving over rice noodles (seen here) or white or brown rice. If you’re feeling especially virtuous, you can even use this recipe as a filling for lettuce wraps!

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com The flavors in this dish actually remind me a lot of Pad Thai, but there are no eggs or tofu or fish sauce involved. Along those lines, though, I like my Pad Thai rather spicy. So while I kept this recipe fairly mild for the kiddos, I particularly enjoyed it myself when I generously sprinkled my portion with extra crushed red pepper flakes. If you like a little spice, there are other ways you could jazz it up as well (sriracha, anyone?), so feel free to experiment…but only if you think you can handle the heat!

Well, I have a closet to organize, so I suppose I better wrap this up. If you like Asian flavors, I hope you love this Slow Cooker Thai Chicken with Peanut Sauce! And thanks in advance for your patience with my posting schedule as I navigate the next few crazy months…I appreciate y’all sticking with me more than you know. 🙂

Slow Cooker Thai Chicken with Peanut Sauce ~ features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro | FiveHeartHome.com

Slow Cooker Chicken with Thai Peanut Sauce

Yield: 4 to 6 servings

Slow Cooker Chicken with Thai Peanut Sauce

Slow Cooker Thai Chicken with Peanut Sauce features tender chicken stewed in a flavor-infused coconut milk/peanut sauce, served over rice or rice noodles, and garnished with chopped peanuts and cilantro!

Ingredients

  • 1 1/2 pounds chicken breasts
  • 1 cup canned coconut milk
  • 3/4 cup chunky natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
  • 1/3 cup chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish
  • Rice, rice noodles, or lettuce leaves, for serving

Instructions

  1. Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.
  2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
  3. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

Notes

If you don't have rice wine vinegar, you may use apple cider vinegar instead.

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Comments

  1. Oh! I am sooooooooooooooooooooooooooooooooooooo making this!

  2. Kristin says:

    Good luck with your moving! It can be so stressful, but worth it in the end. This looks so yummy, but I think sadly I’d be the only one eating it which could be good and bad 😉

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That’s what I keep telling myself, Kristin…the stress will be short-term, and it will be worth it in the long-run! Remind me of that one night in the near future when I’m up until 3 a.m. packing — ha. 😉 Hope you enjoy this recipe if you end up trying it! I have to admit that I was surprised that my kids liked it. I figured that a savory peanut sauce might seem strange to them, but my boys actually gobbled it right up. Maybe your family will surprise you, too? Here’s hoping! 🙂

  3. Oh my goodness this looks awesome!! I love the list of simple ingredients too…this is my most favorite Thai dish. Pinning and making one day soon. Blessings to you in getting your house ready to sell…it’s a lot of work, but it will all work on in time. I think you should have much freedom in posting less content with your posts….do what you gotta do! Thanks much for sharing with us at Weekend Potluck. Always happy to have you join us.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Marsha…I really appreciate your encouraging words. 🙂 And I hope that you love this recipe if you have a chance to try it! See you at Weekend Potluck on Friday…have a great rest of the week!

  4. Tricia R. says:

    Oh my word, I made this today and it was AMAZING!!!! I did not have chunky peanut butter, so I simply added extra chopped peanuts. I also used chili garlic sauce and added ginger. This is a recipe I will make often!! Thanks a ton.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so happy to hear that this was a hit, Tricia! Your additions sound great…I just might have to try them next time. 🙂 Hope you enjoy this recipe for many years to come…have a great weekend!

      • Not only do I love thus recipe, I have passed it on to all my friends!! Just as good the next day as leftovers, I used lettuce cups and had it as an appetizer! Thanks again for sharing!

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          The fact that you shared the recipe with your friends is the biggest compliment I could receive, Tricia. 🙂 And I love the lettuce wrap idea…yum!

  5. Hi, can you use frozen chicken breast or does it need to be thawed first? Anyway, can’t wait to try this!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Stace! For food safety reasons, it’s not recommended to cook frozen meat in a slow cooker, since the strength/temperature of slow cookers can vary and it’s possible that the meat won’t get up to a safe temperature quickly enough. So while I think this recipe would work using frozen chicken breasts, I wouldn’t want anyone to risk food poisoning!

  6. This sounds so delicious. Hubby is allergic coconut and wanted to know if there was something else I could use instead of the coconut milk? We have recently started eating Thai food and this just sounds so yummy.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Amanda! The flavor will be slightly different without that coconut undertone that’s common to Thai cuisine, but I bet you could substitute chicken broth in this recipe and it would still turn out yummy. 🙂 Hope y’all enjoy!

  7. What size slow cooker is this recipe for? I have a small one – (4 quart).

  8. I added fish sauce to this recipe (it’s a basic for Thai and Vietnamese cooking). Gives a great depth of flavor to this recipe. Also, I use cayenne pepper instead of pepper flakes. Pepper flakes don’t always dissolve, cayenne is ground fine and disperses better with pretty much the same spiciness. Kids can’t find them either 🙂

  9. LOVED this meal! BOTH kids loved it too. I was praying that I could make something healthy that both kids enjoyed. Prayers answered! Thank you!!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, Brittany…so happy to hear that this was a hit! Getting two thumbs up from the kiddos is the biggest compliment of all. 😉 Thanks for taking the time to let me know that y’all enjoyed this recipe…hope your week is off to a great start! 🙂

  10. can I just cut up the chicken before cooking? Is there a reason to cook the breasts whole and cut up at the end?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You should be able to do it either way, Lisa! I just don’t like cutting up raw chicken if I can avoid it…I think it’s easier and less messy to cut up at the end after it’s cooked. I think it’s just a matter of personal preference, so go for it! Just be sure to watch the cooking time since you don’t want to dry out your smaller pieces of chicken. 🙂

  11. I’ve made this a couple times, love it! It comes out a bit thick though, maybe just adding a bit of liquid at the beginning would help? Thank you! (And great pictures by the way!)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      So happy to hear that you enjoy this recipe, Karen! And yes, you can definitely stir in some extra liquid (like chicken broth) at the beginning (or end) of the recipe if you prefer a thinner sauce. 🙂 Hope you’re having a great week!

  12. Can I make this on the stove or in the oven? Left my slow cooker at a friends & already bought all the ingredients 🙁

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Rayni! Sorry to hear about your slow cooker. I think this recipe could definitely be adapted to the stovetop, though. Hope you were able to make it work since you had already bought the ingredients!

  13. This was SO delicious and really easy. We had it over rice and a side of broccoli. It’s a recipe I’ll be making over and over. Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      So happy to hear it, Kelli! It’s always an honor when one of my recipes makes it onto someone’s “repeat dinners” list. 😉 Thanks for the comment and hope you have a great weekend!

  14. could i try this with tofu instead of chicken?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Raj! I’m sorry, but I’m not really familiar with using tofu as a substitute for chicken or how it would fare in a slow cooker, so I can’t say whether or not it would work in this recipe. Good luck if you decide to give it a try!

  15. Hi! About how many chicken breast did u use in this recipe?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Leslie! 1 1/2 pounds typically equals about 3 average-sized boneless, skinless chicken breasts.

  16. I made this last weekend and it was delicious. We ate it with bean thread noodles and a pile of shredded carrots for crunch. Thanks!

  17. Courtney says:

    I think I must be doing something wrong…I am cooking currently and cooking on low for 6 hours. But even within the first hour of cooking, the edges of the sauce began to look and smell burned. Is this supposed to happen?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Courtney! I don’t think you’re doing anything wrong…it just sounds like you have a very hot-running slow cooker! If you’re home, it’s okay to stir it a time or two to keep the edges from burning, and your chicken may be done as quickly as 4 hours. If it is done early, it’s definitely okay to turn off the slow cooker or at least reduce it to WARM until you’re ready to serve. Hope that helps and good luck!

  18. I pinned this about a month ago and can’t believe I am just now getting around to thanking you for such a fantastic recipe! I have made it once a week since trying it for the first time..once a week! My husband has already asked for it on Father’s Day and his birthday..which is in December! The peanut butter and coconut flavor is spot on and there is not one thing I would change about it. Thank you so much 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, yay, yay, Sonya! It makes me so happy to hear your rave review. 🙂 Glad it’s been such a hit at your house and I appreciate you taking the time to let me know!

  19. I made a double batch of this recipe with a little twist and it is fantastic. I substituted grade a medium amber maple syrup for honey, added two bunches of scallions and two scotch bonnets for heat. Super easy to prep will definitely make it again.

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