Slow Cooker Thai Peanut Chicken Sandwiches

  • Prep + Cook Time
    26 Minutes
  • Servings
Where to Buy


For the Chicken

  • 4 boneless, skinless chicken breasts
  • 3/4 cup canned coconut milk
  • 1/2 cup creamy peanut butter
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 lime, juiced

For Serving

  • 4 burger buns
  • Thai Peanut Sauce (recipe below)
  • Pickled Carrots (recipe below)
  • 4 radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 avocado, sliced
  • Cilantro

For the Thai Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 1/2 cup canned coconut milk
  • 1 clove garlic
  • 1 teaspoon minced ginger
  • 1/2 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 lime, juiced

For the Pickled Carrots

  • 2 carrots, peeled
  • ¼ cup warm water
  • ¼ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • ¾ teaspoon Kosher salt


    1. Spray slow cooker with nonstick cooking spray. Place chicken in the bottom of slow cooker.  In a medium mixing bowl, combine coconut milk, peanut butter, garlic, ginger, brown sugar, soy sauce, rice vinegar, and lime juice.  Pour sauce over chicken.  Cover and cook on low for 6 to 8 hours.
    2. Shred chicken using two forks and stir to combine. Top each bun with shredded chicken, Thai peanut sauce, pickled carrots, cucumber, radish, avocado, and cilantro.

    For the Thai Peanut Sauce

    1. Blend all ingredients together in a blender until smooth. Add a little more coconut milk if a thinner consistency is desired.

     For the Pickled Carrots

    1. Using the large side of a box grater, shred the carrots.
    2. Combine water, vinegar, sugar, and salt in a small bowl and whisk until dissolved. Place shredded carrots in a bowl and fully submerge.  Cover and refrigerate for at least 1 day, although they will last for a few weeks.

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