June 10, 2013

It’s such a tough balance, because I hate David being sick. The thought of him in pain (even just the discomfort a cold) makes me so, so sad.

This is where the balance part comes in, because there’s a big part of me that also loves taking care of him. Getting him a Red Box, making sure he drinks lots of water, serving him breakfast in bed – it’s all super fun to play the nurturer. (While using an insane amount of hand sanitizer to attempt to not get the same bug.)

This lightened up crock pot thai peanut chicken is what I made today, while doing lots and lots of cleaning as David posted up in bed and watched Captain America. Great nutty, fresh, savory flavor – for sick or healthy days.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

Serves 3-4

4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
1/2 cup creamy peanut butter
1 lime, juiced
1/2 cup vegetable broth
1/4 cup soy sauce
1/2 tablespoon cumin
Brown rice
Chopped scallions
Crushed peanuts

Place chicken in the base of crock pot. Top with red pepper and onion.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.

Skinny Crockpot Thai Peanut Chicken from Rachel Schultz

Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. Top with scallions, peanuts, and cilantro.

5.0 from 5 reviews
skinny crock pot thai peanut chicken
Serves: 3-4
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced
  • 1 white onion, chopped
  • ½ cup creamy peanut butter
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • ½ tablespoon cumin
  • Brown rice
  • Chopped scallions
  • Crushed peanuts
  • Cilantro
  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken.
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice.
  4. Top with scallions, peanuts, and cilantro.

Adapted from Slender Kitchen.

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  • […] Recipe credits to Rachel Schultz […]

  • Stephanie

    What would you suggest to pair with the peppers in place of the onions? (Not a fan of them!!)

  • Making this for supper tonight… However since I batch cook will be doubling up the recipe. I think I may also serve it on quinoa. Looking forward it as your recipe looks very yummy.

  • I asked for a slow cooker for Christmas and now every Monday is “NEW RECIPE FOR MY AWESOME NEW SLOW COOKER” day… I’m working on making the name more… Snappy.

    I don’t cook much and I’ve only had a handful of recipes for “not so slow Mondays” (ALREADY THOUGHT OF A NAME!) but this recipe has been, by a country, better than any other recipe I’ve tried. Your website is no my “go to” for all future “N.S.S.M’s” (maybe that’s too short.)

    I swapped the chicken breast for boneless thighs and I suspect breasts would be better but it still worked.

    Thank you!!!!

  • […] thai peanut chicken […]

  • […] some research online and found a recipe for Skinny Crockpot Thai Peanut Chicken that you can find here. On Monday night before I went to bed, I food prepped for Tuesday’s dinner like champ. Note: this […]

  • […] made one of our favs – crock pot Thai Peanut Chicken again this week. I’ve mentioned this recipe on here before, but I just wanted to say how much […]

  • This looks absolutely delicious!! Thanks so much for sharing! Pinned ;)

  • […] I have been on a bad luck streak when it comes to trying out new Pinterest recipes, but this weekend the gods were on my side and I finally had some success! If you follow me on Instagram, you saw my picture of the Skinny, Slow cooker Thai peanut chicken I made. It looks a little monochromatic and bland, but it’s definitely not! It’s got a little kick to it and it’s SO yummy and a totally different flavor than anything we normally eat. I’ve been eating the leftovers this week and I cannot get enough. Bonus, it was super easy to throw the ingredients (all of which I actually had on hand for once – that never happens!) into the crock pot. Definitely check it out if you’re looking for a new slow cooker recipe! Find the recipe here.  […]

  • Laura

    I noticed the directions say chicken on the bottom, but the picture shows chicken on top of the veggies…. does it make a difference?

  • Matt

    One question:

    My wife and I have made this three times now and we love it…

    No complaints at all! However, I just noticed you say to put the chicken at the base of the cooker with the onion and pepper on top, but the picture is opposite. Which one do you think works better?

  • Caryn

    Will it taste as good using natural peanut butter?

    • r

      We used crunchy natural peanut butter and it was great. Natural PB doesn’t have any sugar, so it is definitely a savory peanut chicken recipe. If you wanted to make it a bit sweeter, you could add a couple TBSP of honey. I may do that next time.

  • […] originally found at Mongolian Beef, Beef Stew,  Cheesy Chicken Spaghetti, Thai Peanut Chicken, Sweet Potato Basil Soup, Mexican Pork  Sweet Potato Stew, Cashew […]

  • […] Monday: Crockpot Thai Peanut Chicken from Rachel Schultz […]

  • Larissa

    Do you happen to have the nutritional facts handy?

  • […] Tonight’s dinner started last night. It’s the beautiful thing (and terrible thing when you use it for a week straight) about the crockpot. I just had to turn it on this morning and not have to worry about it until dinner. […]

  • […] say that I am on a bit of a Thai flavor kick this week…I don’t usually do that, but these recipes just looked too good to pass up! I think I will serve mine with some stir fry veggies just to round […]

  • Michelle

    My husband is super picky and he loved it! Thanks so much for the recipe! It also freezes amazing so I prep it on the weekend, put it in freezer bags then thaw them out the night before using.

  • Taylor Hannan

    So I’m giving this 5 stars just because it looks and smells really good so far. However, I noticed that the “sauce” was not really very liquidy at all after an hour and a half or so.. it kind of separated and solidified a bit at the top. I stirred everything around and it looks fine now, but I’m curious if anyone else had this happen? Also, unsalted vegetable broth?

    I added in red pepper flakes as well!

  • Audrey

    What kind of red pepper, like a bell pepper or hot pepper?

    • Rachel Schultz

      Bell pepper!

  • […] Almond Butter Broccoli Stir-Fry. I googled almond butter crockpot chicken, and found a recipe by Rachel Schultz. Her pics made it look delicious, so I figured why […]

  • […] While this time of year is amazing and awesome in regards to all of the delicious food we get to eat, I am also in dire need of some healthier fare!  Thanks to my neighbors Elisabeth and Carol for this great idea for a slow cooker meal that is not only tasty, but much lighter too!  They found this recipe from the fantastic blog of Rachel Schultz. […]

  • […] November 11, 2013 Skinny Crock Pot Thai Peanut Chicken – adapted from This is currently cooking as I write. I’m going to add coconut milk to the sauce after seeing […]

  • This looks fantastic! I”m pinning it to my crockpot is my best friend board : )

  • […] Anytime I go to a Thai restaurant I am instantly drawn to whatever I can find with peanut sauce. In my book, there’s nothing better than chicken or beef satay with a nice big cup of peanut sauce on the side. While the peanut sauce itself, admittedly, has a non-negligable sodium content to it, it’s usually whatever the sauce is served with that will be greasy and not so good for you or your heart. Thus, if we leave the grease behind and focus on what matters most (i.e. our peanut sauce) we are left with something nutritious and delicious like this recipe for “Skinny” Crockpot Thai Peanut Chicken. This recipe from the personal blog of Rachel Schultz, is a fabulous blend of protein, veggies and a bit of starch. It’s taste is not overwhelmingly strong, but still maintains a smooth peanut flavor. I would suggest trying to take out the chicken after the 3-4 hours it is required to cook. I left it in for longer because I cooked it overnight and I found that the peanut sauce didn’t affix to the chicken as much as I had hoped it would and is shown in the picture on her blog. I would also suggest, if you plan on bringing this for lunch at work, to make the rice and chop up all of the toppings ahead of time so you are not scrambling to do everything at the last minute and then have to do a major sprint to the subway station (like I may have had to…). While the recipe says that the full order serves 3-4, I only made a half order and I am about to go on my fourth meal of it, so don’t worry that you’ll run out. If you’re looking for an excellent way to get your peanut fill and not ruin your diet, try this great crockpot recipe on for size! This recipe can be found at the following link: […]

  • Stephanie

    If I leave it in the crockpot longer than 4 hours is it going to mess it up? My best friend is at the hospital in labour (so obviously I’ll be going to see her!!) and we have errands to run all day. Would that be ok?

    • Ashanti

      It shouldn’t as long as your crockpot either turns itself off or keeps the food warm once the set time is done. I’ve left food done and set to warm in the crockpot for half a day and it’s perfect every time!

  • […] of myself for making dinner when I really just wanted to go out to eat.  I had planned to make Rachel Schultz’s Skinny Crockpot Thai Peanut Chicken during the week but for this reason and that reason, I ended up pushing it off until later. […]

  • This was amazing! It’s the first chicken I’ve cooked in the slow cooker that hasnt turned out dry and grainy. I couldnt help myself and added some garlic and chilli to the marinade – great success!

    Thanks again :)

    • Rachel Schultz

      Great! You’re welcome

  • Trina Evins

    This was delicious! Thanks!

    • Rachel Schultz

      You’re welcome.

  • Tiffany

    Have you ever added coconut milk to make it like a coconut thai curry?? Would that be gross?

    • Rachel Schultz

      Worth a try!

  • Claire

    This was delicious! Thank you! I put it on high for 2 hrs!

  • Paige

    So – super novice cook here – just wondering: what would happen if I swapped extra virgin olive oil out for the vegetable oil? (bad idea? really bad idea?)

    • Paige

      Vegetable BROTH. Oops. Wish me luck. (No seriously, I need it :)

      • Rachel Schultz

        Sure thing! You can do it!

  • Amanda

    Made this for dinner last night and it was amazing! Thanks for the awesome new recipe! Turned out WAY better than I thought it would! :-) Thanks!

    • Rachel Schultz

      You’re welcome! Glad to hear it :)

  • This sounds yummy! (and I love using my crock pot! )

    Thanks for sharing something a little different than your average crock pot recipe!

    I look forward to trying it next week.

    • Rachel Schultz


  • Rachel Claessens

    This looks amazing and so looking forward to making this tomorrow. Beautiful pictures too by the way!

    • Rachel Schultz

      Thanks Rachel!

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