Slow Cooker Peanut Chicken

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This Slow Cooker Peanut Chicken is one of those meals that feels fancy but couldn’t be simpler. Juicy chicken simmers low and slow in a creamy, savory peanut sauce that’s packed with garlic, ginger, soy sauce, and just the right touch of sweetness. It’s rich and satisfying but not heavy, and the peanut flavor is warm and balanced, not overpowering.

The first time I made this, I was looking for something a little different from the usual tomato-based or creamy slow cooker meals. I tossed everything into the pot in the morning, came home to the most amazing smell, and we devoured it in one sitting. It’s since become part of our regular dinner rotation—and not just because the leftovers are even better the next day.

Why You’ll Love This Recipe

  • Hands-off and easy: Toss everything in the slow cooker and let it do the work.
  • Bold, warm flavors: Creamy peanut butter, garlic, ginger, soy sauce, and a touch of sweetness make the sauce irresistible.
  • Versatile serving options: Serve it over rice, noodles, or even in lettuce cups.
  • Kid-friendly and customizable: It’s mild but flavorful, and you can adjust the spice level to suit your crew.
  • Meal prep dream: It stores and freezes beautifully, making it perfect for make-ahead lunches or weeknight dinners.

It’s hearty, comforting, and just a little unexpected—your slow cooker will never feel boring again.

Prep Time and Servings

  • Prep Time: 10 minutes
  • Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
  • Servings: 6

Nutrition (per serving):
Calories: 400 | Protein: 34g | Carbs: 18g | Fat: 22g | Fiber: 2g

Ingredients

  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • ¾ cup creamy peanut butter (unsweetened, natural or regular)
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil (optional but flavorful)
  • ½ teaspoon crushed red pepper flakes (optional for heat)
  • ½ cup chicken broth or water
  • Juice of 1 lime (about 2 tablespoons)
  • Chopped peanuts and fresh cilantro or green onions for garnish

Optional additions:

  • 1–2 cups chopped vegetables like bell peppers or carrots (add during last hour of cooking)
  • Coconut milk (swap half the broth for ½ cup coconut milk for a richer sauce)

Ingredient Notes

  • Chicken thighs: Stay tender and juicy after hours in the slow cooker, but breasts will work if you prefer leaner meat.
  • Peanut butter: Go for smooth, natural-style peanut butter with no added sugar if you want a more savory profile.
  • Soy sauce: Low-sodium helps keep the salt in check, especially since peanut butter is already a bit salty.
  • Ginger and garlic: Fresh is best, but use the jarred kind in a pinch—it still gives great flavor.
  • Lime juice: Brightens the sauce and balances the richness. Don’t skip it!

Step-by-Step Instructions

1. Make the peanut sauce

  • In a medium bowl, whisk together the peanut butter, soy sauce, honey (or brown sugar), ginger, garlic, vinegar, sesame oil, crushed red pepper flakes, and chicken broth until smooth and well combined.

2. Add everything to the slow cooker

  • Place the chicken in the slow cooker in a single layer.
  • Pour the peanut sauce over the chicken, making sure it’s well coated.

3. Cook low and slow

  • Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.

4. Shred or slice the chicken

  • Once cooked, remove the chicken and shred with two forks or slice into pieces. Return it to the sauce and stir to coat.

5. Stir in lime juice

  • Add the lime juice to the sauce and mix well. Taste and adjust seasoning—add a little more soy sauce, lime, or honey if needed.

6. Serve and garnish

  • Spoon the peanut chicken over your favorite base (rice, noodles, lettuce).
  • Top with chopped peanuts, fresh cilantro, green onions, or an extra squeeze of lime.

How to Serve

  • Over jasmine or basmati rice: Classic and comforting.
  • With rice noodles or soba noodles: For a Thai-inspired twist.
  • In lettuce wraps: Crunchy, low-carb, and super refreshing.
  • With roasted veggies: Add roasted broccoli, carrots, or bell peppers on the side or right in the bowl.
  • In a bowl with quinoa: A great high-protein base with a nutty flavor.

Additional Tips

  1. Use chicken thighs for best texture: They stay juicy and tender even after long cooking.
  2. Whisk the sauce before adding: It helps everything blend smoothly and cook evenly.
  3. Add veggies later: Stir in chopped bell peppers, carrots, or snap peas during the last hour so they don’t overcook.
  4. Thin the sauce if needed: Add a splash of broth or water if it’s too thick after cooking.
  5. Double the batch: Leftovers reheat beautifully and freeze well—great for meal prep.

Recipe Variations

  • Spicy version: Add 1–2 tablespoons of sriracha or hot sauce to the peanut sauce.
  • Creamy coconut twist: Swap out half the chicken broth for full-fat coconut milk.
  • Nut-free: Use sunflower seed butter instead of peanut butter and skip the peanut garnish.
  • Vegetarian: Use tofu or chickpeas instead of chicken and reduce the cook time to 2–3 hours on LOW.
  • Asian-style peanut noodles: Shred the chicken, mix it into cooked noodles, and toss with extra sauce.

Serving Suggestions

  • Side dishes:
    • Steamed jasmine rice or coconut rice
    • Roasted or stir-fried vegetables
    • Fresh cucumber salad with vinegar and sesame
  • For kids:
    • Serve the chicken over plain noodles or rice with just a drizzle of the sauce.
  • Drink pairing:
    • A chilled glass of iced tea with lime
    • Sparkling water with a splash of ginger or cucumber

Freezing and Storage

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

Freezing:

  • Let cool completely before freezing.
  • Freeze in a freezer-safe container or zip-top bag for up to 3 months.
  • Thaw overnight in the fridge, then reheat gently until warmed through.

Special Equipment

  • Slow cooker (4–6 quart): Any standard slow cooker works here.
  • Whisk: For blending the peanut sauce until smooth.
  • Tongs or forks: For shredding the chicken easily.
  • Rice cooker (optional): To make your side dish even easier.



FAQ

Can I use crunchy peanut butter?
Yes! It’ll give you a bit of added texture, which can be really nice.

Can I make this on the stovetop?
You can! Simmer the chicken in the sauce on medium-low heat in a large covered skillet for about 25–30 minutes or until cooked through.

Do I have to shred the chicken?
Nope—you can slice or serve whole pieces if you prefer.

Can I add veggies to the slow cooker?
Yes! Just add firm veggies (like carrots or bell peppers) in the last hour to keep them from overcooking.

What if my sauce is too thick?
Stir in a splash of warm water, chicken broth, or coconut milk to thin it out before serving.

Can I use frozen chicken?
For food safety, it’s best to thaw chicken before adding it to a slow cooker.

Is this spicy?
Not by default—it’s mild. You can add red pepper flakes or sriracha if you like heat.

Can I use almond butter instead of peanut butter?
Absolutely! The flavor will be slightly different, but still delicious.

Can I meal prep this?
Yes! Cook and portion with rice or noodles into containers for easy grab-and-go lunches.

Is this gluten-free?
Just make sure to use a gluten-free soy sauce (like tamari), and you’re good to go.

Conclusion

This Slow Cooker Peanut Chicken is the ultimate weeknight dinner: simple, flavorful, and so comforting. Whether you’re looking for something new for meal prep or want a crowd-pleasing dinner that takes almost no effort, this one checks all the boxes.

If you give it a try, I’d love to hear how it goes! Share your version, tag your plate, or serve it up to your people—you’ll have fans in no time.

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Slow Cooker Peanut Chicken


  • Author: Chef Mia
  • Total Time: 6 hours

Description

This Slow Cooker Peanut Chicken is rich, savory, and slightly sweet, with tender chicken simmered in a creamy peanut sauce infused with garlic, ginger, and a touch of spice. It’s perfect served over rice or noodles for a satisfying, hands-off dinner.


Ingredients

Scale
  • lbs boneless, skinless chicken thighs or breasts

  • ½ cup creamy peanut butter

  • ¼ cup soy sauce

  • ¼ cup chicken broth or water

  • 2 tbsp honey or brown sugar

  • 1 tbsp rice vinegar or lime juice

  • 1 tbsp fresh ginger, grated (or 1 tsp ground)

  • 2 cloves garlic, minced

  • ½ tsp red pepper flakes (optional)

  • 1 tbsp cornstarch + 1 tbsp water (for thickening, optional)

  • Chopped peanuts, green onions, and cilantro for garnish


Instructions

1️⃣ Add to slow cooker: Place chicken in the bottom of the slow cooker.

2️⃣ Make the sauce: In a bowl, whisk together peanut butter, soy sauce, broth, honey, vinegar, ginger, garlic, and red pepper flakes.

3️⃣ Cook: Pour sauce over chicken. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until chicken is tender and easily shredded.

4️⃣ Thicken (optional): If desired, stir in cornstarch slurry and cook for an additional 15–20 minutes on high to thicken sauce.

 

5️⃣ Serve: Shred chicken or serve whole over rice or noodles. Garnish with chopped peanuts, green onions, and cilantro.

Notes

  • Add sliced bell peppers or carrots for extra veggies.

  • Great with jasmine rice, rice noodles, or in lettuce wraps.

 

  • Leftovers reheat beautifully and freeze well.

  • Prep Time: 10 min
  • Cook Time: 5-6 hours

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