Description
This Cooker Peanut Chicken recipe is a delicious and easy slow cooker dish featuring tender chicken thighs simmered in a creamy, flavorful peanut sauce with garlic, ginger, and aromatic vegetables. Perfectly balanced with a hint of spice and sweetness, it’s an ideal comforting meal served over rice or noodles, garnished with crunchy peanuts and fresh cilantro.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
Sauce
- 1/2 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar or lime juice
- 2 tablespoons honey
- 1 tablespoon sriracha or chili paste (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
Garnish and Serving
- Chopped peanuts, for garnish
- Fresh cilantro, for garnish
- Cooked rice or noodles, for serving
Instructions
- Prepare Ingredients: Place the boneless skinless chicken thighs at the bottom of your slow cooker. Add diced onion, minced garlic, grated ginger, and sliced red bell pepper on top of the chicken evenly.
- Make the Sauce: In a medium bowl, whisk together natural peanut butter, soy sauce, chicken broth, rice vinegar or lime juice, honey, sriracha or chili paste (if using), salt, and black pepper until the mixture is smooth and well combined.
- Combine and Cook: Pour the prepared peanut sauce evenly over the chicken and vegetables inside the slow cooker. Cover with the lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is thoroughly cooked and tender.
- Add Coconut Milk: About 30 minutes before serving, gently stir in the coconut milk to the slow cooker. Shred the chicken slightly with two forks, mixing it well to ensure the sauce coats all the chicken pieces evenly.
- Serve: Serve the peanut chicken warm over cooked rice or noodles. Garnish with chopped peanuts and fresh cilantro to add crunchy texture and fresh aroma.
Notes
- For a creamier sauce, increase the coconut milk to 1 cup.
- For a nut-free variation, substitute peanut butter with sunflower seed butter.
- Adjust the spice level by adding more or less sriracha according to your preference.
- Use tamari instead of soy sauce for a gluten-free option.
