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Slow Cooker Thai Peanut Chicken

Cuisine Thai
Servings 6 serving
Author Kate S


  • 2 1/2 lbs. boneless skinless chicken breast
  • 1 red bell pepper cut into thin strips
  • 2 cloves of garlic minced
  • 1/4 cup coconut milk
  • 1/3 cup teriyaki glaze
  • 2 Tbsp. champagne vinegar rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • 1/2 cup creamy peanut butter
  • Brown rice for serving


  • Place the chicken in the slow cooker. Top with the sliced peppers.
  • In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  • Cook on low for 6 hours.
  • Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  • Serve chicken and peppers over rice.