Easy, saucy Thai Peanut Chicken is so delicious and so simple when made in a slow cooker. Made with tender chicken, vegetables and spinach, and a homemade peanut sauce, this dish is classic comfort and healthy, too.

Prep: 15 minsCook: 4 hoursTotal: 4 hours, 15 mins
Servings: 6 1x


  • 2 lbs boneless, skinless chicken breast or thighs, cut into bite size pieces. 
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) carton or bag fresh baby spinach 
  • Juice of 1 large or 2 small limes (¼ cup)


For The Peanut Sauce

  • 4 garlic cloves, minced 
  • 1 cup light or full-fat canned coconut milk 
  • ½ cup natural creamy peanut butter
  • ¼ cup coconut aminos*
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (optional)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fish sauce (optional) 
  • 2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger) 
  • ½ teaspoon crushed red pepper flakes 

Optional garnishes: chopped peanuts, cilantro, and/or sliced green onions


  1. In a slow cooker, place the chicken pieces, diced onion, and red bell pepper; season with salt and pepper, tossing to coat.
  2. To make the peanut sauce, in a bowl, combine the peanut sauce ingredients (garlic through red pepper flakes). Whisk to combine.
  3. Pour the sauce over chicken and veggies in slow cooker. Cook on low heat for 4 to 4 ½ hours or until chicken is cooked through.
  4. Taste and season with salt and pepper as desired.
  5. Remove lid and stir in the spinach leaves and lime juice. Stir and heat a few more minutes to allow the spinach to wilt into the sauce.
  6. If desired, serve over rice, cauliflower rice, pad Thai noodles, or any noodles. Top with desired garnishes.


* In place of the 1/4 cup coconut aminos, you may substitute 2 tablespoons gluten-free tamari, shoyu, or soy sauce

We love to serve this dish over Jasmine Rice or Pad-Thai Noodles. For gluten-free noodles, we love Lotus Foods noodles.

Stovetop Directions: In a Dutch oven, enamel pot, or very large saucepan, heat 2 tablespoons olive oil or avocado oil over medium-high heat. Sauté the chicken pieces, onion, and bell pepper until tender and cooked through, 8-10 minutes. Meanwhile, prepare the peanut sauce according to Step 2 above. Pour the peanut sauce over the chicken and vegetables, stirring to coat; heat for 3-4 minutes. Taste and season with salt and pepper. Add the spinach and lime juice, stir and heat until the spinach is just wilted, about 3 minutes. Serve over rice or noodles and garnish as desired.  

The nutrition analysis below reflects the recipe when made with light coconut milk. The nutrition analysis per serving with full-fat coconut milk is: 380 calories, 21 g total fat (9 g sat fat), 581 mg sodium, 15 g carb (4 g fiber, 7 g sugar), 31 g protein, 65 mg chol

Nutrition Information

  • Serving Size: 1/6 of recipe (1 cup)
  • Calories: 340
  • Fat: 17 g
  • (Sat Fat: 5 g)
  • Sodium: 572 mg
  • Carbohydrate: 15 g
  • (Fiber: 4 g
  • Sugar: 7 g)
  • Protein: 31 g
  • Cholesterol: 65 mg


© The Real Food Dietitians