Go Back
Thai peanut chicken over noodles in a wide horizontal frame in a bowl, creamy tan peanut sauce with chopped peanuts cilantro and lime, warm inviting light, shallow depth of field, landscape orientation

Thai Peanut Chicken

Chicken that has been slow cooked in savory Thai peanut sauce which is begging to be served with noodles.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 6 hours
Total Time 6 hours 12 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.5 cup peanut butter
  • 0.33 cup coconut milk
  • 3 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger grated
  • 1 tsp sriracha

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Whisk together the peanut butter, coconut milk, soy sauce, lime juice, ginger, and sriracha until smooth, then pour over the chicken.
  3. Cover and cook on low for 6 hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Slice or shred the chicken and stir it back into the peanut sauce.
  5. Serve over rice noodles topped with chopped peanuts and cilantro.

Notes

Thin the sauce with a splash of warm water if it gets too thick.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.