Introduction

Slow Cooker Thai Peanut Chicken with Rice is a rich, creamy, and aromatic dish that combines tender chicken, fluffy rice, and a savory peanut sauce infused with garlic, ginger, soy, and lime. Using a slow cooker allows the flavors to meld beautifully while keeping the chicken tender and juicy.

This recipe is perfect for busy weeknights, meal prep, or casual dinners, offering the bold flavors of Thai cuisine in a simple, hands-off meal. It’s a delicious blend of sweet, salty, and slightly spicy notes, making it a family favorite.

Why I Love This Recipe

I love this recipe because it delivers complex, restaurant-quality flavors without the complicated steps. The peanut sauce is creamy and slightly tangy, the chicken becomes incredibly tender, and the rice absorbs all the delicious flavors.

It’s also versatile, easy to customize with vegetables or protein, and perfect for batch cooking. Every bite feels indulgent yet comforting, making it a go-to dish when I crave something rich, satisfying, and full of flavor.

Why This Dish Is a Must-Try

This dish is a must-try because it combines Thai-inspired flavors with the convenience of slow cooking. It’s perfect for anyone who loves Asian cuisine but wants a simple, hands-off approach.

With its creamy peanut sauce, tender chicken, and fluffy rice, it’s an all-in-one meal that’s both satisfying and comforting, making it ideal for weeknights, meal prep, or entertaining.

Preparation and Cooking Details

• Preparation Time: 15–20 minutes
• Cooking Time: 4–5 hours on low or 2–3 hours on high
• Total Time: 4–5 hours
• Servings: 4–6
• Calories: ~450–500 kcal per serving
• Course: Main Course
• Cuisine: Thai / Asian-Inspired / Comfort Food

Ingredients

• 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts
• 1 cup uncooked jasmine or long-grain rice
• 1 ½ cups chicken broth
• ½ cup creamy peanut butter
• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• 2 tsp sesame oil
• 1 tsp sriracha or chili paste (optional, for spice)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup carrots, sliced or julienned
• ½ cup green onions, chopped
• Chopped peanuts and fresh cilantro for garnish

Cooking Directions

1. Prep chicken: Season chicken lightly with salt and pepper. Place in slow cooker.
2. Prepare peanut sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), garlic, and ginger until smooth.
3. Add sauce and vegetables: Pour peanut sauce over chicken. Add bell pepper and carrots.
4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
5. Add rice: About 30–40 minutes before serving, stir in uncooked rice and chicken broth. Cover and continue cooking until rice is tender and has absorbed flavors.
6. Shred chicken: Remove chicken, shred with two forks, and stir back into slow cooker.
7. Serve: Garnish with chopped peanuts, green onions, and fresh cilantro. Serve hot.

Step-by-Step Preparation Method

1. Season chicken and place in slow cooker.
2. Whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger to make sauce.
3. Pour sauce over chicken and add vegetables.
4. Cover and cook on low 4–5 hours or high 2–3 hours.
5. Add rice and chicken broth 30–40 minutes before serving.
6. Shred chicken and stir back into slow cooker.
7. Garnish with peanuts, green onions, and cilantro. Serve hot.

How to Serve

Serve hot with:

• Steamed jasmine or brown rice (already included in recipe)
• Extra sriracha or chili flakes for added heat
• Side of steamed broccoli or snap peas for extra vegetables
• Lime wedges for fresh tang

Recipe Tips

• Use chicken thighs for extra juiciness, or breasts if you prefer leaner meat.
• Stir rice occasionally if possible to prevent sticking.
• Adjust spiciness with sriracha or chili paste according to taste.
• Leftovers taste even better after a day as flavors continue to meld.
• Add extra vegetables like snap peas, zucchini, or baby corn for variety.

Variations

• Vegetarian Version: Replace chicken with tofu or chickpeas and use vegetable broth.
• Spicy Thai Peanut Chicken: Increase sriracha or add fresh chopped chili peppers.
• Coconut Peanut Chicken: Add ½ cup coconut milk for extra creaminess.
• Meal Prep Version: Cook fully, portion into containers, and store in fridge for up to 4 days.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze in portions (without rice) for up to 2 months. Thaw overnight before reheating. Add freshly cooked rice when serving.
• Reheating: Warm in a skillet or microwave over medium heat, adding a splash of broth if needed.

Special Equipment Needed

• Slow cooker / crockpot (5–6 quart)
• Whisk or fork for sauce
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q: Can I use cooked rice instead of uncooked?
A: Yes, add cooked rice during the last 15–20 minutes of cooking to warm through.

Q: Can I use peanut butter alternatives?
A: Yes, almond or cashew butter can be used with slightly adjusted sweetness.

Q: Can I make it spicier?
A: Yes, add extra sriracha, chili paste, or red pepper flakes.

Q: Can I make this dish gluten-free?
A: Use tamari instead of soy sauce and ensure all ingredients are gluten-free.

Q: Can I double the recipe?
A: Yes, use a larger slow cooker and increase cooking time slightly.

Conclusion

Slow Cooker Thai Peanut Chicken with Rice is a creamy, flavorful, and easy-to-make dish that brings bold Thai-inspired flavors to your dinner table. Tender chicken, crisp vegetables, and a rich peanut sauce create a comforting and satisfying meal perfect for weeknights, meal prep, or casual gatherings. With minimal hands-on effort and maximum flavor, it’s a recipe you’ll turn to again and again.