Slow Cooker Thai Peanut Chicken with Coconut and Lime

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 4 hours (LOW) or 2 hours 30 minutes (HIGH)
• Total Time: 4 hours 30 minutes (LOW) or 3 hours (HIGH)

Quick Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup creamy peanut butter
• 3 tbsp Thai red curry paste
• 2 tbsp low-sodium soy sauce
• 1 tbsp fish sauce
• 2 tbsp packed brown sugar
• 3 cloves garlic, minced; 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 lime (zest and 2 tbsp juice)
• 1 red bell pepper, 1 yellow bell pepper (thinly sliced); 6 oz snap peas (trimmed)
• 1 tbsp neutral oil
• 2 cups jasmine rice + 2 1/2 cups water + 1/2 tsp salt
• Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water
• Garnish: chopped cilantro, scallions, roasted peanuts, lime wedges

Do This

• 1. Whisk coconut milk, peanut butter, red curry paste, soy, fish sauce, brown sugar, garlic, ginger, and rice vinegar.
• 2. Season thighs with 1/2 tsp salt, 1/4 tsp pepper; add to slow cooker and pour sauce over. Cook LOW 4 hours or HIGH 2 1/2 hours.
• 3. Cook rice: rinse, then simmer 2 cups jasmine rice with 2 1/2 cups water and 1/2 tsp salt for 12–15 minutes; rest 10 minutes.
• 4. Remove chicken; shred or chop. If sauce seems thin, stir in cornstarch slurry and cook 10 minutes on HIGH.
• 5. Stir in lime zest and 2 tbsp lime juice; return chicken to sauce.
• 6. Sauté bell peppers and snap peas in 1 tbsp oil over medium-high 2–3 minutes; fold into the sauce.
• 7. Serve over jasmine rice; garnish with cilantro, scallions, roasted peanuts, and lime wedges.

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Why You’ll Love This Recipe

• Set-it-and-forget-it slow cooker ease with a restaurant-caliber Thai peanut sauce.
• Balanced flavors: creamy coconut, nutty peanut, spicy red curry, and bright lime.
• Crisp-tender bell peppers and snap peas add color and crunch at the finish.
• Family-friendly and flexible—serve over fragrant jasmine rice with customizable heat.

Grocery List

• Produce: Garlic, fresh ginger, 1 lime, 1 red bell pepper, 1 yellow bell pepper, 6 oz sugar snap peas, cilantro, scallions
• Dairy: None
• Pantry: Boneless skinless chicken thighs, coconut milk, creamy peanut butter, Thai red curry paste, low-sodium soy sauce, fish sauce, brown sugar, rice vinegar, jasmine rice, neutral oil, kosher salt, black pepper, cornstarch (optional), roasted peanuts

Full Ingredients

Chicken and Sauce

• 2 lb (900 g) boneless, skinless chicken thighs
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 1/2 cup (128 g) creamy peanut butter
• 3 tbsp (45 g) Thai red curry paste
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) fish sauce
• 2 tbsp (25 g) packed brown sugar
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp (6–8 g) freshly grated ginger
• 1 tbsp (15 ml) rice vinegar
• 1/2 tsp kosher salt + 1/4 tsp black pepper (to season chicken)

Vegetables

• 1 large red bell pepper (about 8 oz / 225 g), thinly sliced
• 1 large yellow bell pepper (about 8 oz / 225 g), thinly sliced
• 6 oz (170 g) sugar snap peas, trimmed
• 1 tbsp (15 ml) neutral oil

Finishing and Garnish

• Zest of 1 lime (about 2 tsp) + 2 tbsp (30 ml) fresh lime juice
• 1/3 cup (45 g) roasted peanuts, roughly chopped
• 1/2 cup chopped cilantro; 2 scallions, thinly sliced; lime wedges

Rice

• 2 cups (380 g) jasmine rice, rinsed well
• 2 1/2 cups (590 ml) water
• 1/2 tsp fine salt

Optional Thickener

• 1 tbsp cornstarch mixed with 1 tbsp cold water

Step-by-Step Instructions

Step 1: Whisk the Thai peanut sauce

In a bowl or large measuring cup, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, fish sauce, brown sugar, garlic, ginger, and rice vinegar until completely smooth and emulsified. This prevents any peanut butter clumps later.

Step 2: Load the slow cooker and cook

Season the chicken thighs with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place them in the slow cooker in an even layer. Pour the sauce over the top, turning the chicken once to coat. Cover and cook on LOW for 4 hours or on HIGH for 2 to 2 1/2 hours, until the chicken is very tender (internal temperature 175–190°F for thighs) and shreds easily.

Step 3: Cook the jasmine rice

About 30 minutes before the chicken is done, rinse the jasmine rice under cold water until it runs mostly clear. Combine 2 cups rice, 2 1/2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 12–15 minutes. Remove from heat and rest, covered, 10 minutes; fluff with a fork.

Step 4: Shred the chicken and evaluate the sauce

Transfer the chicken to a board and shred or chop into bite-size pieces. Skim any excess fat from the sauce surface. If the sauce seems thin, stir in the cornstarch slurry, cover, and cook on HIGH for 10 minutes to slightly thicken.

Step 5: Brighten the sauce with lime

Stir in the lime zest and 2 tbsp lime juice. Taste and adjust salt, sweetness, or curry heat as desired. Return the shredded chicken to the slow cooker and stir to coat in the glossy peanut-curry sauce.

Step 6: Quick-toss the bell peppers and snap peas

Heat 1 tbsp neutral oil in a large skillet over medium-high. Add the red and yellow bell peppers and snap peas; toss just until glossy and crisp-tender, 2–3 minutes. Fold the vegetables into the chicken and sauce so they stay vibrant and crunchy.

Step 7: Serve and garnish

Spoon fluffy jasmine rice into bowls. Top with Thai peanut chicken and vegetables. Shower with chopped cilantro, scallions, and roasted peanuts. Serve with lime wedges for squeezing at the table.

Pro Tips

• For milder heat, use 2 tbsp red curry paste; for spicier, add up to 4 tbsp.
• Use full-fat coconut milk for the best texture; light coconut milk can make the sauce thin.
• Add lime after thickening to keep flavors bright and prevent bitterness.
• Brands of red curry paste vary in salt—taste before adding extra salt.
• If you prefer chunkier chicken, chop instead of shredding so pieces stay intact in the sauce.

Variations

• Instant Pot: Combine sauce and chicken in the pot. Pressure cook on High for 8 minutes; natural release 10 minutes. Finish with lime and quick-tossed vegetables as written.
• Chicken Breasts: Cook on LOW 2 1/2 to 3 hours (or HIGH 1 1/2 to 2 hours) until 165°F and just shred; breasts dry out if overcooked.
• Vegetarian: Swap chicken for 20 oz extra-firm tofu (pressed and cubed) and 1 can chickpeas, drained. Simmer sauce on the stovetop 10 minutes, then fold in sautéed tofu and chickpeas.

Storage & Make-Ahead

Cool completely, then refrigerate chicken and sauce (without rice) in an airtight container for up to 4 days or freeze up to 3 months. Rice keeps 4 days refrigerated; reheat with a splash of water. Vegetables soften on storage; for best texture, cook fresh peppers and snap peas when reheating, or accept a softer bite. Reheat gently on the stovetop over medium-low until hot, adding a little water or coconut milk if the sauce is too thick.

Nutrition (per serving)

Approximate: 720 calories; 36 g protein; 33 g fat (14 g saturated); 67 g carbohydrates; 5 g fiber; 10 g sugars; 980 mg sodium. Includes 1 cup cooked jasmine rice and garnishes.