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SLOW COOKER PEANUT CHICKEN

Slow Cooker Peanut Chicken is a flavorful, tender dish where chicken thighs or breasts cook in a creamy, savory peanut sauce with garlic, ginger, and soy sauce. It’s an easy, hands-off meal perfect for busy nights!

Prep Time
10 mins
Cook Time
6 hrs
Servings: 4 people
Calories: 350 kcal
Course: Main Course
Cuisine: Asian , American

Ingredients

  • 4 boneless skinless chicken breasts or thighs
  • ½ cup peanut butter creamy or chunky
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional for extra flavor
  • ¼ teaspoon crushed red pepper flakes optional for spice
  • salt and pepper to taste
  • 1 tablespoon cornstarch optional, for thickening
  • cooked rice cilantro, and chopped peanuts for garnish

Instructions

    Cup of Yum
  1. Place the chicken breasts or thighs into the slow cooker.
  2. In a small bowl, whisk together the peanut butter, soy sauce, chicken broth, honey, garlic, ginger, rice vinegar, sesame oil (if using), and red pepper flakes (if using) until smooth and well combined.
  3. Pour the peanut sauce mixture over the chicken in the slow cooker. Stir to coat the chicken evenly in the sauce.
  4. Cover and cook on low for 4-6 hours, or until the chicken is tender and fully cooked (internal temperature should be 165°F).
  5. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce about 30 minutes before serving.
  6. Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
  7. Serve the peanut chicken over cooked rice, and garnish with fresh cilantro and chopped peanuts for added crunch.

Notes

  • You can substitute the chicken breasts with chicken thighs for a juicier and more flavorful result.
  • For a spicier version, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
  • You can make this dish ahead of time and store it in the fridge for up to 3 days.
  • To make it lower-carb, serve the chicken over cauliflower rice or a bed of steamed vegetables instead of traditional rice.
  • Add extra vegetables such as bell peppers, carrots, or broccoli for a complete one-pot meal.
  • For a vegan version, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 18g (6%) Protein 33g (66%) Fat 20g (31%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 18g 6%
Protein 33g 66%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.