Swimming Rama in Slow Cooker

ByJennifer Hall Published Updated
Plate of swimming rama


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This Crockpot Swimming Rama is the perfect weeknight dinner when you want something that’s easy, comforting, and packed with bold Thai-inspired flavor. Tender chicken slow cooks in a creamy peanut sauce infused with garlic, ginger, spices, and coconut milk, creating a rich and savory meal that’s as effortless as it is delicious.

The spice level is completely customizable, and you can easily adjust the heat with extra chili oil or red pepper flakes. Served over fresh spinach and topped with fragrant basil and crunchy peanuts, this slow cooker meal is full of flavor, texture, and comfort.

What is Swimming Rama?

Swimming Rama is a Thai-inspired dish featuring tender chicken served over fresh spinach and topped with a rich, creamy peanut sauce. The name comes from the idea of the chicken “swimming” in the flavorful peanut sauce, creating a comforting dish packed with bold Thai flavors.

Traditional versions are often made with chicken or beef, spinach, and a savory peanut sauce. My Crockpot Swimming Rama puts an easy spin on this restaurant favorite by slow cooking the chicken until it’s incredibly tender and allowing it to soak up all the delicious flavors of the peanut sauce. Serve it over rice with fresh basil, crunchy peanuts, and your favorite toppings for an easy weeknight meal.

Table of Contents

Ingredients You’ll Need For This Swimming Rama

Ingredients for crockpot swimming rama

  • Chicken breasts- Cooked low and slow for the ultimate tender and flavorful chicken. 

  • Red Bell Pepper- Adds sweetness, crunch, and vibrant color.

  • Coconut Milk- Creates the creamy base of the sauce, provides richness.

  • Natural Peanut Butter-The star of the show! Provides the nutty flavor and creates the signature peanut sauce.

  • Coconut aminos- A soy sauce alternative, adds salty umami flavor and is gluten-free.

  • Freshly squeezed lime juice-Brings brightness and acidity, cutting through the richness.

  • Fish sauce- Adds a savory depth of flavor, enhances the umami.

  • Honey- Balances the acidity with sweetness, creates a more complex flavor profile.

  • Chili paste or siracha- Provides heat and spice, adjust to your desired level. Redbloom is my favorite gut healthy brand with clean ingredients. 

  • Baking soda: Helps with rise and chewy texture.

  • Sesame oil- Adds a subtle nutty and slightly toasty flavor.

  • Freshly grated ginger- Adds a warm, pungent flavor and a touch of spice.

  • Minced garlic – Adds a pungent, savory flavor that complements the other ingredients.

  • Spinach and Rice- Serve over a bed of spinach and or rice for a complete meal.

  • Garnishes- Basil, chopped peanuts, limes, chili oil for extra heat. All are optional add ins but add the perfect balance of crunch and texture to the dish. 


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Step-By-Step How to Make Swimming Rama in Slow Cooker

1

Build The Sauce

In your crockpot, add diced red pepper, coconut milk, peanut butter, coconut aminos, honey, lime juice, fish sauce, ginger, garlic, chili oil, and sesame oil. Stir well until smooth and fragrant. Then add your chicken.

2

Cook Low and Slow

Cover and set the crockpot on low for 4 hours.

3

Shred The Chicken

After 3 hours, remove the chicken (ensure it reaches 165°F), shred with two forks, and return it to the crockpot for the remaining hour. After the remaining hour, whisk together 1 tablespoon arrowroot powder and ½ cup of the hot peanut sauce liquid from the crockpot. Pour the slurry back in and stir to lightly thicken the sauce.

4

Serve

Spoon the creamy peanut chicken over a bed of spinach and rice, then finish with your favorite garnishes.

  • Plate of swimming rama

Helpful Tips

  • Optional sauce thickener: If sauce needs to be thickened. To a bowl add 1 tbsp arrowroot starch and 1/2 cup of sauce from crockpot, stir to make a slurry, then pour back into crockpot. 
  • Add the spinach at the end: Spinach can get mushy, soggy very quickly. Do not add spinach to your slow cooker, instead plate your spinach then pour chicken and sauce over top of the spinach bed when ready to serve. 
  • Garnish with fresh herbs: Fresh herbs like basil, along with chopped peanuts make a vibrant and flavorful garnish that elevates this dish.

Tips for Juicy Slow Cooker Chicken Breast

First, Don’t overcrowd the slow cooker. Make sure the chicken isn’t tightly packed in the slow cooker.

Add enough liquid, You need enough liquid that the chicken is just submerged in.

Low and slow is best. Cooking on low heat for a longer time (4-6 hours) is generally better for keeping chicken moist. This recipe cooks in just under 4 hours. 

Use thawed chicken-Thawing chicken before placing in the crockpot will allow for a tender less tough/chewy texture in the chicken, however because this is cooked low and slow it is perfectly okay to use frozen chicken for this recipe, just increase the cooking time by 1-2 hours. 

More Chicken and Slow Cooker Recipes

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Plate of swimming rama

Swimming Rama in Slow Cooker

Jennifer Hall
Rich peanut sauce and bold flavors of Thai spices are balanced by the freshness of the spinach, basil and chopped peanuts creating a truly vibrant, delicious and texturally delightful dish. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner, lunch
Cuisine thai
Servings 6 Servings

Equipment

  • 1 Slow cooker

Ingredients
  

  • 1.5 lbs. Chicken breasts about 2 large breasts
  • 1/2 large Red bell pepper finely diced
  • 1 13.5 oz Can coconut milk (no guar gums)
  • 1/2 cup Natural peanut butter (salt and peanuts only)
  • 1/4 cup Coconut aminos
  • 1 tbsp Freshly squeezed lime juice (about 1 large lime)
  • 1 tbsp Fish sauce
  • 2 tbsp Honey
  • 2 tsp Chili paste or siracha My favorite gut healthy chili oil this is medium/mild heat.
  • 1 tsp Toasted sesame oil
  • 1 tbsp Freshly grated ginger
  • 3 cloves Garlic minced
  • 2-4 cups Fresh Spinach about 1 cup per serving

Slurry

  • 1 tbsp Arrowroot powder (tapioca powder or cornstarch will work too)
  • 1/2 cup Peanut sauce from crockpot

Garnishes optional (but highly recommended)

  • 1/4 cup Peanuts chopped
  • 2 tsp Fresh basil
  • 1 tsp Red chili oil

Instructions
 

  • Build the sauce- In your crockpot, add diced red pepper, coconut milk, peanut butter, coconut aminos, honey, lime juice, fish sauce, ginger, garlic, chili oil, and sesame oil. Stir well until smooth and fragrant.
  • Add chicken- Place chicken breasts into the crockpot, making sure they are fully submerged in the sauce.
  • Cook low and slow: Cover and set the crockpot on low for 4 hours.
  • Shred the chicken: After 3 hours, remove the chicken (ensure it reaches 165°F), shred with two forks, and return it to the crockpot for the remaining hour.
  • Thicken the sauce: After the final hour of cooking, its time to thicken the sauce. In a small cup, whisk together 1 tablespoon arrowroot powder and ½ cup of the hot peanut sauce liquid from the crockpot. Pour the slurry back in and stir to lightly thicken the sauce.
  • Serve and enjoy: Spoon the creamy peanut chicken over a bed of spinach and rice, then finish with your favorite garnishes.
Keyword asian, crockpot swimming rama, peanut chicken, slow cooker swimming rama, swimming rama, swimming rama in slow cooker
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5 from 1 vote (1 rating without comment)

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