Stress-Free Slow Cooker Recipes

Peanut Thai Chicken| SERVES: 4–6

This Peanut Thai Chicken is a takeout fake-out! You might not believe it was cooked in a slow cooker because the chicken is so juicy, and the sauce is so creamy and flavorful. I truly could not believe how delicious this chicken was when we first made it! I’ve made this dish at least ten times since then. If you like spice, you’ll love the addition of red pepper flakes and red curry paste.

2 (13.5-oz) cans full-fat coconut milk

½ cup chicken broth

3 tbsp soy sauce

3 tbsp red curry paste

3 tbsp ight brown sugar or coconut sugar

¹⁄3 cup creamy peanut butter (see Tip)

1 tbsp grated fresh ginger or 1 tsp ground ginger

¼–½ tsp crushed red pepper flakes

½ tsp turmeric

3 cloves garlic, minced

4 boneless, skinless chicken breast or thighs

Juice of 1 lime, plus extra for serving

2 tbsp cornstarch (optional)

2 tbsp cold water (optional)

Microwavable rice, for serving

Cilantro, for garnish

Sliced green onions, for garnish

Chopped peanuts, for garnish

Lightly spray the slow cooker with nonstick cooking spray or oil. Add the coconut milk, chicken broth, soy sauce, red curry paste, brown sugar, peanut butter, ginger, red pepper flakes, turmeric, and garlic to the slow cooker and whisk. Place the chicken in the sauce and spoon the sauce over to cover the chicken. Squeeze the juice of 1 lime on top of the chicken. Cover and cook for 5 hours on low or 2½ hours for high.

Halfway through cooking, whisk the sauce to ensure it’s smooth and the peanut butter is well incorporated. Flip the chicken breasts, as well. Cover and continue cooking. When it’s finished, turn off the slow cooker. Remove the chicken to a cutting board and cut into pieces. If you want a thicker sauce, whisk together the cornstarch and water until the cornstarch is dissolved. Stir the cornstarch slurry into the sauce. The sauce should thicken quickly.

At this time, microwave the rice according to package directions. Add the cubed chicken back to the slow cooker with the sauce and stir. Divide the rice between bowls and spoon the chicken over the rice. Give each bowl a squeeze of fresh lime juice. Garnish each bowl with cilantro, sliced onions, and chopped peanuts and dig in!

Tip: Microwave the peanut butter for 15 to 20 seconds so it mixes easily into the sauce.

Reprinted with permission from The Stress-Free Slow Cooker by Stephanie Gigliotti, Page Street Publishing Co. 2025. Photography by Amie MacGregor.