Slow Cooker Peanut Chicken
A rich, creamy, and flavorful dish featuring tender chicken simmered in a savory peanut sauce. Perfect for busy weeknights or meal prep, this slow-cooker recipe combines bold Asian-inspired flavors with minimal effort.
Equipment
- Slow cooker (crock pot)
- Mixing bowls
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Tongs or spatula
Ingredients
- For the Dish:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 cup chicken broth
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons honey or maple syrup for vegan option
- 2 tablespoons rice vinegar
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 bell pepper sliced, optional for added veggies
- 1 cup broccoli florets optional for added veggies
- Optional: Cooked rice or noodles for serving
- Optional: Green onions and sesame seeds for garnish
Instructions
- Prepare the Sauce :
- In a mixing bowl, whisk together the chicken broth, peanut butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Stir until smooth.
- Assemble in the Slow Cooker :
- Place the chicken in the slow cooker. Pour the peanut sauce over the chicken, ensuring it’s evenly coated.
- If adding vegetables, layer the sliced bell pepper and broccoli florets around the chicken.
- Cook the Chicken :
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, or until the chicken is cooked through and tender.
- Shred the Chicken :
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- Serve :
- Serve the peanut chicken over cooked rice or noodles. Garnish with sliced green onions and sesame seeds if desired.
Notes
Substitute chicken with tofu or chickpeas for a vegetarian or vegan version.
Use almond butter or sunflower seed butter as an alternative to peanut butter for nut allergies.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Freeze portions of the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use almond butter or sunflower seed butter as an alternative to peanut butter for nut allergies.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Freeze portions of the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.