Slow Cooker Thai Peanut Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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Fakeout takeout with this freezer meal! Drop this chicken, veggies and sauce into the slow cooker at the start of a busy day. Just before you’re ready to serve it, thicken up the sauce with some cornstarch and then serve over rice with side of veggies. Complete the meal with garnish of chopped peanuts and/or sesame seeds. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • - Salt and pepper
  • 1 - small white onion(s)
  • 1 - red bell pepper(s)
  • 2 - cup(s) Thai peanut sauce
  • 1 - Tbsp cornstarch**
  • Garnish: - sesame seeds and green onions**
  • Garnish: - chopped peanuts**
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut up the chicken into 1/2-inch pieces.
  2. Dice the onion and red bell pepper into 1-inch pieces.
  3. Place the chicken pieces in the base of the slow cooker and add the diced onion and red bell pepper around the chicken. Season with salt and pepper. Pour the Thai peanut sauce over the top.
  4. Set on low and cook for 8 hours. With 30 minutes, left in the cooking cycle, swirl the cornstarch with a few Tbsp of water and stir it into the sauce. Cook for 30 more minutes to allow sauce to thicken.
  5. Cook the rice as directed.
  6. Prepare veggies.
  7. Serve Slow Cooker Thai Peanut Chicken with chopped peanuts and sesame seeds garnish, over rice with veggies.

Freezeasy Meal Prep Directions

  1. Cut up 8 chicken breasts into 1/2-inch pieces.
  2. Dice 2 small onions and 2 red bell peppers into 1-inch pieces.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the chicken pieces
  • Half of the diced onion
  • Half of the diced red bell peppers
  • 2 cups Thai peanut sauce
  • Do NOT add the cornstarch before freezing.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Thicken with cornstarch at the end of the cooking cycle as directed.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free if you use gluten-free peanut sauce.

Printable Label Recipe Title

Slow Cooker Thai Peanut Chicken

Printable Label Instructions

Thaw and slow cook on low for 8 hours. With 30 minutes remaining in cooking cycle, stir in the cornstarch to thicken sauce.
Serve with chopped peanuts and sesame seed garnish, over rice with veggies.

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