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
Slow Cooker Thai Peanut Chicken | Low Carb
- Slow Cooker
- 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
- 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.
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.