Low-FODMAP Slow Cooker Thai Peanut Chicken; Gluten-free, Dairy-free

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Low-FODMAP Slow Cooker Thai Peanut Chicken.  For me, this sounded like dessert for dinner.

I am crazy about peanuts, I adore Thai food (try my low-FODMAP Pad Thai Perfection Recipe), and my slow cooker is the best invention ever! (see my low-FODMAP Slow- Cooker Recipe List)

I don’t know where this low-FODMAP Thai Peanut Chicken has been my whole life, but I know I can’t live without it now. Enjoy it over low-FODMAP gluten-free noodles or rice.

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Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting

Serves: 4

Prep time: 10 minutes

Cook time: 2-5 hours in slow-cooker

Total time: 2-5 hours (depending on your slow-cooker setting) 10 minutes

Equipment 5 or 6 quart slow-cooker


  • 1 tablespoon and 2 teaspoons garlic-infused olive oil; divided
    • Infused oils have all the flavor and no FODMAPs!  Such a great way to add flavor to your foods.  See my low-FODMAP Top 11 Tips for the reason why!
  • 1 lb (16 ounces) boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1/4 teaspoon salt, plus to taste
  • 1/4 teaspoon pepper, plus to taste
  • 2/3 cup all-natural, salted or unsalted smooth peanut butter (if you use unsalted, then you may wish to add more salt to the recipe)
  • 1 cup canned coconut milk (full fat)
    • About 1/2 the can, make sure to stir or shake the milk to ensure the cream is distributed
    • 2 ounces is one low-FODMAP serving
  • 1/3 cup light corn syrup
  • 2 tablespoons rice vinegar
    • Not ‘seasoned’ rice vinegar; as the seasoned variety has added sugar
    • This is also know as rice wine vinegar
  • 2 tablespoons fresh squeezed lime juice (about 1 lime); do not substitute concentrates
  • 3/4 teaspoon sesame oil
  • 1 teaspoon ground ginger, plus to taste
    • I used about 2 teaspoons, as I like extra ginger flavor
  • 1/3 cup (about 5 tbsp) soy sauce or gluten-free soy sauce (try to select one without onion or garlic); I prefer low-sodium
    • 2 tbsp is one low-FODMAP serving
  • A pinch of cayenne pepper, plus to taste
    • Can also use a couple drops of hot sauce, if you like a little kick
  • 1 cup (195 g) shredded zucchini
    • The zucchini is going to soften and almost dissolve in the sauce.  If you prefer it to remain chunky, then cut into strips instead of shredding it
    • 1/3 cup (65 g) is one low-FODMAP serving
    • This is about 1 medium zucchini
  • 1 red or green bell pepper (100g) cut into thin, long strips
    • FODMAPs are higher in red bell pepper than green bell pepper based on recent Monash updates.  If you have issues tolerating fructose we suggest the green pepper
  • 1 teaspoon cornstarch (optional)
  • For serving:
    • Chopped cilantro
    • Chopped or whole peanuts
      • Peanuts contain only trace FODMAPs, enjoy per your personal tolerance
    • 4 cups of low-FODMAP, gluten-free noodles, cooked and drained
      • Rice vermicelli  has only trace FODMAPs, so you can enjoy this type freely.  For other gluten-free pastas, (see my low-FODMAP Grocery Shopping blog for tips), one serving is 145 grams of cooked pasta. This amount varies depending on your style of noodles, but is about 1 cup cooked pasta
      • You may also use your favorite rice or quinoa, prepared, for serving
      • Wait until just before serving to cook this item


  • Place 1 tablespoon infused oil in the bottom of your slow cooker
  • Add the cubed chicken to the slow cooker, season with the salt and pepper
  • In a medium bowl, whisk together the coconut milk, peanut butter, corn syrup, rice vinegar, sesame oil, lime juice, soy sauce, 2 teaspoons of garlic infused oil and spices (you may need an immersion blender)
  • Pour sauce over chicken to cover it
  • Cook on low for 4-5 hours or high for 2-3 hours
  • About an hour before finishing, add the shredded zucchini and red pepper, stir to combine
  • Once completed cooking, taste the sauce and adjust the seasoning to your preference
    • If you prefer a little more heat, add more cayenne. For a touch of sweetness, consider more corn syrup or a teaspoon of brown sugar
    • If you want to make the sauce thicker, then remove about 3 tablespoons of the sauce to a small bowl and add the optional 1 teaspoon of cornstarch.  Whisk to dissolve the cornstarch, then return this sauce to the slow-cooker and allow to simmer about 10-15 minutes longer
  • Serve over noodles or rice and garnish each serving with cilantro and chopped peanuts


Comments Rating 5 (3 reviews)

12 Responses

  1. I am excited to try this recipe this week, but was wondering if you could leave out the corn syrup or cut it down? We have kids who don’t need the sugar. 🙂

    1. Hi Angela,
      Thanks for the question. You can experiment with that and see if you like the flavor, we have not tried it without the corn syrup. It would definitely not be as sweet, and that would impact the overall taste. Let us know if you try it!

  2. Hello! I was wondering if there is a good substitute for coconut milk? All coconut products strongly disagree with me!

    1. Hi Leo,
      We have only prepared the recipe as it is written. However, you could try to sub lactose-free half and half cream or whole milk for the full fat coconut milk. The taste and texture may be somewhat different, but it should still be delicious. Let us know if you try that! Good luck.

    1. Hi Mary,
      Thanks for commenting! We actually made this ourselves yesterday as well!! Such a good, comfort meal. Stay in touch 🙂

  3. Freaking delicious!

    Hubby and I made this for the week (doubled the recipe so we can freeze some). It smells incredible and tastes even better!!!! Would never know it’s low fodmap. I love your recipes!! Thank you so much!!

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