Slow Cooker Peanut Chicken Recipe

Some meals just have a way of wrapping you in warmth, and this slow cooker peanut chicken is one of them. Rich, nutty, and bursting with bold flavors, it’s an easy dish that tastes like you spent hours perfecting it. But here’s the best part—your slow cooker does all the work. Whether you’re a meal prepper, a busy home cook, or just someone who loves a cozy, satisfying dinner, this recipe will quickly earn a spot in your rotation.

this RECIPE

A little backstory on this dish

The first time I made slow cooker peanut chicken, I wasn’t sure what to expect. I had always loved Thai-inspired peanut sauces, but I had never cooked with peanut butter in a slow cooker before. Would it be too thick? Would it lose its nutty richness? As soon as I lifted the lid after a few hours, I knew I had nothing to worry about. The sauce had melded into something magical—creamy, savory, slightly sweet, and just a little spicy. The chicken shredded effortlessly, soaking up every bit of that flavorful goodness.

Since then, this dish has become my go-to for weeknights, dinner parties, and even meal prep. It’s one of those recipes that feels fancy but requires almost no effort. Plus, the leftovers are just as good, if not better!

Where does peanut chicken come from?

Peanut-based sauces are a staple in many cuisines, especially in Thai, Indonesian, and West African cooking. The combination of peanut butter with soy sauce, garlic, and a touch of sweetness is a classic Thai-style flavor profile, often found in dishes like satay and peanut noodles.

While this slow cooker version isn’t strictly traditional, it takes inspiration from those rich, nutty sauces and makes them easy for a hands-off cooking experience. The addition of lime juice and cilantro at the end brings freshness, balancing the creamy peanut sauce beautifully.

Let’s talk ingredients

The chicken: tender and juicy

Boneless, skinless chicken breasts work beautifully here because they absorb all the delicious flavors. If you prefer, you can swap them for boneless thighs for even more tenderness.

Red bell pepper: a pop of sweetness

Red bell peppers add a slight sweetness that balances the richness of the sauce. If you don’t have one on hand, orange or yellow peppers will work just as well.

Onion and garlic: the flavor builders

Yellow onions and garlic create a flavorful base. If you’re out of fresh garlic, a teaspoon of garlic powder can work in a pinch.

Peanut butter: the creamy star

Creamy peanut butter makes the sauce luscious, but crunchy peanut butter can add texture if that’s more your style. Just be sure to choose one with minimal added sugar and oils.

Chicken broth: keeps it saucy

This keeps the sauce from getting too thick. If you don’t have chicken broth, water with a pinch of salt or vegetable broth will do the trick.

Soy sauce: the umami boost

Soy sauce deepens the flavor with its salty, savory notes. For a gluten-free version, tamari or coconut aminos are great substitutes.

Honey: a touch of sweetness

Honey rounds out the flavors, but you can swap it for brown sugar or maple syrup if needed.

Sesame oil: a nutty depth

This tiny amount of sesame oil adds an extra layer of warmth. It’s optional but highly recommended!

Chili garlic paste: the kick

This gives the sauce a little heat and tang. You can adjust the amount based on your spice preference or swap it for sriracha or crushed red pepper flakes.

Lime juice and cilantro: the fresh finish

Lime juice brightens everything up, and cilantro adds a fresh contrast to the rich sauce. If cilantro isn’t your thing, Thai basil or green onions work well too.

Kitchen tools you’ll need

A slow cooker is essential here, and any size around 4-6 quarts will work well. If you don’t have one, you can use a Dutch oven on low heat, but you’ll need to stir occasionally.

A whisk makes mixing the sauce easier, ensuring the peanut butter blends smoothly.

A sharp knife and cutting board for dicing the veggies and chopping the cilantro.

Step-by-step: making slow cooker peanut chicken

1. Layer the veggies

Start by adding the diced red bell pepper, onion, and chopped garlic to the bottom of your slow cooker. This lets them soften in the cooking juices and infuse their flavors into the sauce.

2. Place the chicken on top

Nestle the chicken breasts over the vegetables. Keeping them on top helps them cook evenly and makes shredding easier later.

3. Mix the sauce

In a bowl or a large measuring cup, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste. It might seem thick at first, but it will loosen up once everything heats up.

4. Pour and cook

Pour the sauce over the chicken and cover. Cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the chicken is tender and easy to shred.

5. Add the fresh touch

Once cooked, remove the lid and stir in the lime juice and chopped cilantro. This final step brings brightness and contrast to the creamy sauce.

6. Serve and enjoy!

Shred the chicken slightly or leave it whole, then serve over rice, noodles, or even in lettuce wraps.

Variations and adaptations

• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Vegan twist: Swap the chicken for cubed tofu or chickpeas and use vegetable broth.
• Spicy version: Add an extra teaspoon of chili garlic paste or a drizzle of sriracha.
• Extra veggies: Toss in some snap peas, carrots, or baby corn during the last hour of cooking.
• Nut-free option: Use sunflower seed butter instead of peanut butter.

Serving suggestions

This dish is fantastic over steamed jasmine rice or coconut rice. If you prefer something lighter, try serving it over cauliflower rice or zucchini noodles. A sprinkle of crushed peanuts and extra cilantro makes a beautiful garnish.

Best drink pairings

• A crisp white wine like Sauvignon Blanc balances the richness of the sauce.
• A Thai iced tea complements the peanut flavors beautifully.
• If you’re a beer lover, go for a light lager or a wheat beer.

Storing and reheating tips

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time! To reheat, warm it gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

For longer storage, freeze it in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes about 4 servings, but you can easily double it if serving a crowd. Just ensure your slow cooker has enough space! If making a smaller batch, reduce the sauce ingredients proportionally to avoid excess liquid.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Thighs will be even more tender and flavorful.

2. What if I don’t have a slow cooker?
You can cook this in a Dutch oven on low heat for about 2 hours, checking occasionally.

3. Is this dish very spicy?
Not too spicy! But you can adjust the heat by adding more or less chili garlic paste.

4. Can I use crunchy peanut butter?
Absolutely! It adds some nice texture to the sauce.

5. What should I serve with it?
Rice, noodles, or even in lettuce wraps for a lighter option.

Ready to try it?

Give this slow cooker peanut chicken a shot, and don’t be afraid to tweak it to your taste! Whether you go for extra spice, more veggies, or a different protein, this dish is endlessly adaptable—and always delicious.

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