Slow cooker Thai peanut chicken is the perfect healthy weeknight supper that your entire family will love. This healthy meal is keto-friendly and gluten-free!
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My original recipe for Thai Peanut Curry is one of my family's all-time favorites. In fact, we (I) may just have an obsession with Thai peanut curry. I have shared recipes for salads, soups, sauces and more - all featuring peanut sauce!
The only thing that could make my original recipe any better is if it was easier. Not that it's hard really, but easier is always great, right?!? The slow cooker was the answer I was looking for and I may just never go back.
Ingredients and substitutions
- Chicken breast is my go-to, but you can also make this with pork or chicken thighs with a similar cooking time.
- Coconut milk is mandatory 🙂 I use full fat, but you can use low-fat coconut milk if you'd like. Just be sure to get canned coconut milk or you will lose out on some of the delicious coconut flavor.
- I use natural peanut butter to keep the carbs lower, but you can use any peanut butter that you like. You can also use powdered peanut butter but will need to add some water to compensate for the lost liquid.
- Fresh garlic can be swapped for ½ teaspoon of garlic powder
- Red curry paste can be found in the Asian foods section of most grocery stores or on amazon. This ingredient makes all the difference and is one of the few that I do not recommend subbing or leaving out.
- Fish sauce adds a salty, umami flavor. I recommend keeping it in, but it can be swapped with soy sauce in a pinch.
- Liquid stevia is my go-to sweetener for this recipe, but sugar or any sugar substitute that you like will work fine. I use about ¼ teaspoon of liquid stevia which would be equivalent to about 1-2 tablespoons of table sugar. You may need less sweetener if you are using peanut butter that has added sugar.
Can I make this Peanut Chicken in the instant pot?
You sure can! I cook it on manual high pressure for about 10 minutes with a natural pressure release. You can also use frozen chicken breast with a cook time of 23 minutes and natural pressure release.
How do I serve slow cooker Thai peanut chicken?
Traditionally peanut curry is served over rice or rice noodles. I almost always serve it over cauliflower rice, but it's also delicious over shiritaki pasta or shredded cabbage.
I recommend garnishing with some roasted peanuts, fresh cilantro, and a squeeze of fresh lime juice.
Be sure to check out these other great recipes:
- Thai Chicken Mason Jar Salad
- Crock Pot Keto Jambalaya
- Peanut Curry Squash Soup
- Slow Cooker Mongolian Beef
- Instant Pot Chicken Taco Soup
- Slow Cooker Chicken Broccoli Alfredo Soup
📖 Recipe
Slow Cooker Thai Peanut Chicken | Low Carb
Equipment
- Slow Cooker
Ingredients
- 2 lb boneless skinless chicken breast cut into bite sized pieces
- salt and pepper
- 1 can coconut milk
- ½ cup peanut butter
- 1 clove garlic minced
- 2 tablespoon red curry paste
- 3 teaspoon fish sauce
- to taste liquid stevia or sweetener of choice
- Roasted Peanuts Optional for garnish
- Cilantro chopped, Optional for garnish
Instructions
- Add the chicken breast pieces to the bottom of the slow cooker and season with salt and pepper.
- In a medium bowl combine the coconut milk, peanut butter, garlic, red curry paste, fish sauce, and liquid stevia (I used about ¼ tsp)
- Pour the peanut butter mixture over the chicken and stir. Cook on low for 5-6 hours or high for 3-4 hours.
- Serve as is, or over cauliflower rice, zucchini noodles or shirataki noodles and if desired top with chopped peanuts and cilantro.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Brooke Kingston says
This recipe was easy, delicious and a huge hit with the family! This is a definite keeper. Thank you so much!!
Sabra says
SO glad that you and you're family liked it! Thanks for the great review 🙂
Tami says
I made this last week. It was absolutely delicious! Even better the second day after the flavors had time to meld. I am ordering the ingredients to have this again next week. I made this in the instant pot and it was ridiculously easy, can’t get better than that. Yum
Lia a says
Sounds great. How much brown sugar would you recommend to add? I know it says “to taste,” but what would be a good starting place? Also, do I need to add salt or soy sauce?
Alysia says
Would it be possible to use almond butter? My son has a nut allergy. Thank you for such amazing recipes!!
Joal McAlister says
I tried it in the instapot and the burn indicator came on at 5 minutes. Think the sauce is too thick. We added chicken broth, not sure what else to do.
Jay says
Can this recipe be easily halved and still slow cooked?
Can this recipe be successfully frozen?
Julia says
Would you recommend adding any vegetables to this? Or a vegetable side dish? I can’t wait to try!!
Claire says
Love this receipe. How many grams a serve please?
Jess says
Ok but bland. Needs some spice
Kris S says
I JUST got my first crockpot and have been trying to collect recipes that will be on repeat -- this one is definitely being added! It was super delish!!! Loved the peanut flavor and the sauce is so yum -- would have never thought to add fish sauce but it's tasty! Ate with rice and steamed broccoli :).
Side note: Have you ever tried Maesri panang curry paste? It's the best in my opinion as it has a little heat and tons of flavor :).
Sue ak says
I followed the recipe exactly and found the result pretty bland . It’s quite calorific for something that lacks taste . I wouldn’t cook it again
Ashlee says
Same. Really disappointing
Melinda Rubio says
My family LOVES this recipe! Its something we can all agree on. And for me (mom) it's very easy to make. #winning
Kaitlyn says
I made this in my insta pot, to speed the timeline up. It was very tasty, a bit spiced but manageable still
Alice says
First try at making a Thai curry, great flavor, just found the sauce thickened too much. Next time I'll try adding a little veggie/chicken broth and maybe a tad of fresh ginger. Served with rice and snow peas 🙂