Description
This Slow Cooker Peanut Chicken is a deliciously easy recipe combining tender chicken breasts or thighs with a rich, creamy peanut sauce infused with soy, honey, and spices. Perfect for a hands-off dinner, the slow cooker melds the flavors beautifully, resulting in a savory and slightly sweet dish that pairs wonderfully with rice or noodles.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
Peanut Sauce
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/4 cup chicken broth or water
- 2 tbsp sesame oil
- 1 tbsp lime juice (optional, for brightness)
- Salt and pepper, to taste
Garnish
- Chopped peanuts (optional)
- Fresh cilantro (optional)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, minced garlic, ground ginger, red pepper flakes, chicken broth (or water), sesame oil, and lime juice until smooth and well combined.
- Season the Chicken: Season the chicken breasts or thighs generously with salt and pepper on both sides.
- Arrange in Slow Cooker: Place the seasoned chicken pieces in the slow cooker in a single layer.
- Add Sauce: Pour the prepared peanut sauce evenly over the chicken, ensuring each piece is coated well.
- Cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is fully cooked, tender, and easily shreddable.
- Serve: Carefully remove the chicken from the slow cooker and transfer to serving plates. Spoon extra sauce over the top.
- Garnish and Enjoy: Sprinkle chopped peanuts and fresh cilantro over the chicken for added texture and freshness, if desired. Serve with rice or noodles for a complete meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be more tender and juicy.
- Adjust the amount of red pepper flakes to control the heat level.
- If the sauce is too thick at the end of cooking, stir in a little extra chicken broth or water to thin it out.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- Make it gluten-free by using tamari instead of soy sauce.
