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slow cooker thai chicken recipe

Slow Cooker Thai Peanut Chicken

Author: Heidi Boortz
Servings : 6


  • 1 can coconut milk full fat
  • 1/3 cup natural peanut butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp fresh ginger minced
  • 1 Tbsp bottled minced garlic
  • 3 each boneless, skinless chicken breast cut into chunks
  • 1 each red bell pepper diced
  • 1 package sugar snap pea pods fresh, not frozen
  • 2 Tbsp cornstarch
  • 1 Tbsp lime juice
  • 1/2 cup peanuts chopped
  • 1/2 cup cilantro chopped
  • 4 each green onion thinly sliced
  • 1 cup carrot grated


  • Add the coconut milk, peanut butter, aminos, honey, rice wine vinegar, ginger, garlic, and chicken to a slow cooker. Mix well. Cook on low for 4 hours, or on high 3 hours.
  • Mix cornstarch with 2 tablespoons water. Set aside.
  • Add the veggies, lime juice, and cornstarch slurry to the slow cooker and stir gently. Cook on high 20 minutes.
  • Top with chopped peanuts, chopped cilantro, sliced green onions

, and grated carrots. Optional: serve over cooked whole wheat fettuccine, gluten free noodles, or zoodles.


This recipe is keto-friendly when served without noodles or over zoodles.
This recipe is gluten free when served over gluten free noodles or zoodles.
Tried this recipe?Let us know how it was!