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Crock Pot Thai Peanut Chicken

Yes – I realize that yesterday I wrote about my addiction to peanut butter and today I am writing a recipe that includes peanut butter – maybe I am not quite over my addiction yet and I am trying to finish the jar so I don’t continue to eat it by the spoonful – however it may be worth it to have around just to make this yummy chicken – creamy, delicious, and honestly just as good as the Thai peanut chicken I order from around the corner. I served it over a 1/2 cup of rice noodles for an extra 2 points. I adapted this recipe from a terrific blog called A Year Of Slow Cooking to lighten it up a bit.

Healthy Thai Peanut Chicken
Servings: 6 servings
Serving Size: 3/4 cup
Nutritional Info: 237 calories, 9.1 g of fat, 14.1 g of carbohydrates, 2.9 of fiber, 28.5 g of protein
Weight Watchers® PointsPlus®: 6 *

1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup reduced fat chunky peanut butter
juice of 1 lime
1/2 cup non fat chicken broth
1/4 cup reduced sodium soy sauce
1/2 tbsp cumin
1/2 tbsp corriander
Chopped scallions, cilantro, and bean sprouts for garnish

1. Add the chicken, red peppers, and onions to the bottom of the slow cooker.

2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.

3. Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over rice or noodles. Garnish with fresh lime, scallions, cilantro, and bean sprouts.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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29 Response to Crock Pot Thai Peanut Chicken

  1. Laura Merrill on March 1, 2011

    Im glad im not the only one that eats peanut butter out of the jar….

    Cant wait to try this one!

    • admin on March 1, 2011

      If only I could keep my finger out of the jar anytime it’s in my cabinet…..

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  3. Christina on March 8, 2011

    Any suggestions for modifying this so it can be made without a slow cooker? Thanks so much!

    • admin on March 8, 2011

      So I imagine you could easily make this in a saute pan, although I have never tried it. I would first the make the peanut sauce and set it aside. Then saute the onions and red peppers for 4-5 minutes. Then add the chicken and brown it on both sides sides. Then pour in the peanut sauce and let it all simmer for 15-20 minutes or until the chicken is cooked through. I think that would work – let me know if it does.

      • debbie on June 20, 2011

        I did this in the frying pan. It was so delicious!
        served it with brown rice. great meal.

        • admin on June 20, 2011

          I had never thought to try it in the frying pan but definitely going to do that – thanks! Glad you liked it!

      • Jamie on February 17, 2014

        I’ve tried to both ways now and I actually prefer the stove top version.

  4. Emily on March 23, 2011

    I made this last night in the crockpot, and it was delicious!! Keep the recipes coming, I have loved them all so far and always get excited when I see a new one in my reader!

    • admin on March 23, 2011

      Thanks so much! Let me know if you have any ideas for future recipes…I am always looking :)

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  6. Erica on February 29, 2012

    Made this for dinner last night. OMG so delish! Will make this again & again.

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  8. Leigh on June 13, 2012

    I have this in the crockpot right now. Added some chopped mushrooms and will be serving over spaghetti squash. Can’t wait for dinner time!

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  10. Jenny on September 6, 2012

    I work for 7 hours a day…

    Would the recipe work if I slow cooked it on low for 8 hours instead of on high for 4 hours?

    • Kristen on September 7, 2012

      It should work :) If you are worried about the chicken drying out you could also use chicken thighs and then you are sure to have moist chicken.

  11. Robin Gregory-Stewart on September 21, 2012

    I love peanut butter by the spoonful too, but I know I can’t indulge very often. Have you tried PB2? It is a powdered peanut butter, fat-free. Sounds unappealing, I know, but it is great for cooking, and tastes delicious when reconstituted with water. Only 5 points per half cup vs about 20 points regular peanut butter.

    • Bob Earl on November 14, 2012

      I know PB2 well. I was thinking the same thing when I saw this recipe!

  12. Robin Gregory-Stewart on September 21, 2012

    Oops – it comes from Bell Plantation.

  13. Dina on November 10, 2012

    This was very good! Not the most attractive looking meal, but tasted great. I would recommend adding a little spice depending on your taste. I served mine over brown rice. I used regular peanut butter because I would rather the extra fat than tons of extra ingredients that get put into reduced fat to make it taste better! I put it into my WW recipe builder, and it was only 1 additional point/serving.

    I have a pretty new slow cooker, so it was actually done in closer to 3 hours on high.

    Also wouldn’t really consider this thai, but whatever it is, it is delicious!

  14. Dee on December 29, 2012

    This was ok but it’s missing something..

    • Kristen on December 30, 2012

      I have heard from a few people that adding fish sauce can make a more traditional Thai flavor if that is what you are looking for.

  15. Coutney on January 6, 2013

    This sauce was delicious as is but the picky boyfriend suggested adding 1/4 c brown sugar, the juice of 2 clementines, a few shakes of cayenne pepper and 2 T cornstarch. Delicious either way!

    I had it over brown rice with carrots!

  16. Julie on January 18, 2013

    Has anyone tried this with the Better n’ Peanut Butter?

  17. Mary Beth on February 19, 2013

    Do you think Indian butter chicken can be modified to lower points and still be good? Butter chicken is a particular favorite of mine. I thought I might change the coconut milk to fat free ricotta and fat free Greek yogurt.

    • Kristen on February 19, 2013

      I have a butter chicken recipe

  18. Kate on October 10, 2013

    If adapting to a freezer crock pot meal – I would suggest making the sauce right before putting into the crock pot as opposed to freezing with the chicken. I tried it that way, and the sauce really thickened and became kind of chunky and was not that appealing.

    Great flavor – so I will definitely try it again… not as a freezer meal! :)

  19. Noelle on July 27, 2014

    I can’t wait to try this! Should I be using ground or whole coriander?


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