Slow Cook Thai Chicken

Slow Cook Thai Chicken

255 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
Recipe by  DELTAQUEEN50

“Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
  2. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
  3. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

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Reviews (255)

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Unusual dish! After reading the many conflicting reviews I had to make it. I followed others suggestions and cut the cumin down to 1/2 tbsp. and peanut butter to 1/2 cup. I also added extra soy sauce. I thought it was very good and was not put off by the scent or color. Afterall, it is a peanut butter based sauce. I did add additonal steamed veggies as we are low carb people and avoid rice. Will definitely make this again.



I don't know if she's right, but my momma said, "Thai don't have crockpots, and they don't slow cook" - I should have heeded her warning. The recipe strikes me as a dummied down peanut satay. A more authentic recipe would shish kebab the meat, wouldn't use onions at all (after 5 hours, they melt and make the sauce taste funny), nor bell pepper (contributes no flavor but also melts) and would use coconut milk instead of chicken stock. Then there's the weirdness in the recipe - you put 3/4 C of fluid along with the chicken in a crockpot, and 5 hours later it's magically the 1 C to be used in step 2? Huh? When I discovered how much I didn't like this dish, I separated the chicken, rinsed it out in a colander, and added my own sauce. This recipe became just a bad memory.



What a tasty dish! As per others' suggestions, I increased the chicken broth to 1 cup; decreased the peanut butter to 1/2 cup, the cumin to 2 tsps, and the crushed pepper to 1/4 tsp (not a big fan of "hot"); and added 1/2 tsp. curry powder. Other than that, I followed the recipe. I found 4-1/2 hours of initial cooking time to be perfect. The sauce was just right, not too spicy, but rich and flavorful, and with a nice consistency that was thick enough to spoon over spaghetti noodles (my substitute for Thai noodles) without being runny. I also disagree with those who said it didn't look appetizing. I sliced the red bell pepper into strips, and they added a nice confetti-like color along with the bright green cilantro garnish. All in all, a winner in my book!

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Amount Per Serving (6 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 35 g
  • 70%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet



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Slow Cooker Chicken Pad Thai


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Becky's Slow Cooker Gluten-Free Thai Chicken Curry