This Thai Peanut chicken Stew is a creamy, comforting dish perfect for the slow cooker.
It combines tender chicken thighs with sweet potatoes and a spicy peanut sauce.
The slow cooking allows the flavors to meld beautifully for a rich, satisfying stew.
Why You’ll Love This Recipe
- Slow cooker gently tenderizes the chicken and infuses flavors deeply.
- Peanut butter adds richness and a unique nutty flavor pairing perfectly with Thai spices.
- Sweet potatoes provide natural sweetness and substance to the stew.
- The stew is a one-pot meal, making it convenient and minimal cleanup.
Slow Cooker Thai Peanut Chicken Stew
This slow cooker chicken stew features tender chicken and sweet potatoes simmered in a creamy, spicy Thai peanut sauce for a comforting, flavorful meal.
- Prep time
- 15 minutes
- Cook time
- 6 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1.5 pounds (680 g) boneless, skinless chicken thighs, cut into chunks
- 2 medium sweet potatoes (about 1 pound/450 g), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz/400 ml) coconut milk
- 1/3 cup (80 ml) natural peanut butter (creamy or chunky)
- 3 tablespoons soy sauce or tamari
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (20 g) chopped roasted peanuts (for garnish)
Instructions
- Prepare Ingredients Chop chicken thighs into bite-sized pieces. Peel and dice sweet potatoes. Chop onion, mince garlic, grate ginger, and slice red bell pepper.
- Combine Ingredients in Slow Cooker In the slow cooker, add chicken, sweet potatoes, onion, garlic, ginger, and bell pepper. Pour in coconut milk, chicken broth, soy sauce, fish sauce, and lime juice.
- Add Peanut and Curry Paste Stir in peanut butter, red curry paste, and brown sugar until well combined. Season with salt and pepper.
- Cook the Stew Cover and cook on low for 5.5 to 6 hours, or on high for 3 to 4 hours, until chicken is cooked through (internal temperature 165°F/74°C) and sweet potatoes are tender.
- Finish and Serve Stir the stew before serving. Adjust seasoning with additional salt, pepper, or lime juice if desired. Garnish with chopped cilantro and roasted peanuts.
Helpful Tips
- Use boneless, skinless chicken thighs for tender, juicy meat that won’t dry out in the slow cooker.
- Check the internal temperature of chicken with a meat thermometer to ensure it reaches at least 165°F (74°C) for safety.
- If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to allow it to reduce slightly.
- For extra heat, add a sliced fresh chili or a dash of chili flakes to the slow cooker.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or microwave until steaming hot (165°F/74°C internal temperature).
This stew can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they may become less tender and more prone to drying out during slow cooking.
Is peanut butter necessary in this recipe?
Peanut butter is essential for the distinctive creamy and nutty flavor, but you can substitute with almond butter if needed.
Can I make this recipe spicier?
Yes, increase the amount of red curry paste or add fresh chilies or chili flakes to your taste.
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