Slow Cooker Thai Peanut Chicken is a delicious and easy dish that you can make with minimal effort. The combination of tender chicken, rich peanut sauce, and fresh veggies makes this meal a winner for any family dinner. Using a slow cooker allows the flavors to meld beautifully while you go about your day.
Why Make This Recipe
This recipe is perfect for busy weeknights or lazy weekends. It requires very little prep time, and once everything is in the slow cooker, you can set it and forget it. The creamy peanut butter and vibrant veggies create a dish that is not only tasty but packed with nutrients. Plus, it’s a great way to impress your family or guests without spending hours in the kitchen!
How to Make Slow Cooker Thai Peanut Chicken
Ingredients:
- 1 pound cubed boneless skinless chicken breasts (1-inch cubes)
- 2 teaspoons minced garlic (about 2 cloves)
- ⅔ cup peanut butter
- 1 cup chicken broth
- 1 cup shredded zucchini
- ⅓ cup soy sauce
- 1 teaspoon sugar
- 1 sliced red pepper
- 1 tablespoon lime juice
- ½ cup chopped cilantro (plus more for garnish)
- Chopped peanuts (for garnish)
- 12 ounces cooked and drained linguine noodles
Directions:
- Add the cubed chicken, minced garlic, peanut butter, chicken broth, shredded zucchini, soy sauce, sugar, and sliced red pepper into the slow cooker. Stir to combine everything well.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
- About 30 minutes before serving, add the lime juice and chopped cilantro to the slow cooker. Cook for the remaining 30 minutes.
- Serve the chicken over the cooked and drained linguine noodles. Garnish with chopped peanuts and cilantro for an extra touch.
How to Serve Slow Cooker Thai Peanut Chicken
This dish is best served warm and can be plated simply over crunchy linguine. Make sure to sprinkle extra chopped peanuts and cilantro on top for added flavor and presentation. Serve it with a side salad or steamed vegetables for a well-rounded meal.
How to Store Slow Cooker Thai Peanut Chicken
To store leftovers, let the chicken cool completely, then place it in an airtight container. It will last up to 3 days in the refrigerator. You can also freeze the dish for up to 3 months. Just reheat it on the stove or in the microwave until heated through.
Tips to Make Slow Cooker Thai Peanut Chicken
- For added spice, consider incorporating some crushed red pepper flakes or a dash of your favorite hot sauce.
- If you’d like a thicker sauce, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of cooking.
- Feel free to substitute the chicken with tofu or a different protein for a vegetarian option.
Variation
You can change up the veggies based on what you have on hand. Broccoli, carrots, or snap peas would work well in this recipe. You could also serve it over rice instead of noodles for a different twist.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ingredients the night before and store them in the refrigerator. In the morning, just add everything to the slow cooker and you’re good to go!
Q: Can I use a different nut butter?
A: Absolutely! Almond butter or cashew butter can be used as a substitute, but keep in mind that it will alter the flavor.
Q: Is this recipe gluten-free?
A: To make this recipe gluten-free, simply use gluten-free soy sauce or tamari instead of regular soy sauce. Make sure your noodles are also gluten-free.
Slow Cooker Thai Peanut Chicken
Ingredients
Main Ingredients
- 1 pound cubed boneless skinless chicken breasts (1-inch cubes)
- 2 teaspoons minced garlic (about 2 cloves)
- ⅔ cup peanut butter
- 1 cup chicken broth
- 1 cup shredded zucchini
- ⅓ cup soy sauce
- 1 teaspoon sugar
- 1 sliced red pepper
- 1 tablespoon lime juice
- ½ cup chopped cilantro (plus more for garnish)
- to taste Chopped peanuts (for garnish)
- 12 ounces cooked and drained linguine noodles
Instructions
Cooking
- Add the cubed chicken, minced garlic, peanut butter, chicken broth, shredded zucchini, soy sauce, sugar, and sliced red pepper into the slow cooker. Stir to combine everything well.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
- About 30 minutes before serving, add the lime juice and chopped cilantro to the slow cooker. Cook for the remaining 30 minutes.
- Serve the chicken over the cooked and drained linguine noodles. Garnish with chopped peanuts and cilantro for an extra touch.
