Slow Cooker Peanut Chicken Recipe

Some recipes have a way of sneaking into your weekly rotation, and this slow cooker peanut chicken is one of them. It’s rich, creamy, and full of bold flavors, yet it requires almost no effort—just toss everything in the slow cooker and let it work its magic. The combination of peanut butter, soy sauce, and a touch of honey creates a luscious, slightly sweet, and savory sauce that coats tender chicken perfectly.

this RECIPE

I first stumbled upon this dish when I was looking for an easy way to satisfy my Thai food cravings without spending hours in the kitchen. I love a good peanut sauce, but I didn’t want to stand over the stove making it from scratch. The slow cooker version turned out to be a game-changer. It’s the kind of meal that makes your kitchen smell incredible and tastes even better the next day.

A little background on peanut chicken

Peanut-based sauces have deep roots in Southeast Asian cuisine, particularly in Thai, Indonesian, and Malaysian dishes. Satay, one of the most famous dishes, pairs grilled meat with a rich peanut sauce. While traditional Thai peanut sauce often contains coconut milk, this slow cooker version skips it for a lighter, slightly tangier profile.

Over time, peanut sauce has evolved into countless variations, from spicy renditions with extra chili to sweet and mild versions perfect for dipping. This slow cooker peanut chicken is my personal take, balancing creaminess, umami, and a little heat while keeping it simple.

The key ingredients and easy swaps

Chicken

Boneless, skinless chicken breasts work beautifully in this recipe, shredding easily into the sauce. If you prefer, boneless thighs add even more tenderness and flavor.

Peanut butter

Creamy peanut butter melts seamlessly into the sauce, but crunchy works too if you like a bit of texture. Just be sure to use a natural peanut butter with minimal ingredients—added sugars and oils can throw off the balance. If you need a nut-free option, sunflower seed butter is a great alternative.

Soy sauce

Soy sauce adds the essential salty, umami kick. If you’re gluten-free, swap it for tamari or coconut aminos.

Honey

A touch of honey balances the saltiness and enhances the peanut flavor. You can substitute maple syrup or brown sugar in a pinch.

Chili garlic paste

This brings just the right amount of heat without overpowering the dish. If you like things spicier, add more. For a milder version, swap it for a pinch of red pepper flakes or omit it entirely.

Lime juice

Fresh lime juice brightens up the sauce at the end. If you don’t have limes, rice vinegar works as well.

Cilantro

Cilantro adds freshness, but if you’re not a fan, basil or green onions can provide a similar burst of flavor.

Essential kitchen tools for this recipe

All you really need is a slow cooker, but a few extra tools make things even easier:

• Slow cooker: A 4-quart or larger model works best for this recipe.
• Whisk: For mixing the peanut sauce until smooth.
• Cutting board & knife: For chopping veggies and garlic.
• Tongs: Helpful for shredding the chicken once it’s tender.

Step-by-step: making slow cooker peanut chicken

Step 1: Layer the veggies and chicken

Start by adding the diced bell pepper, onion, and garlic to the bottom of the slow cooker. This creates a flavorful base for the chicken as it cooks. Then, lay the chicken breasts on top.

Step 2: Whisk the sauce

In a bowl or measuring cup, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste until smooth. This step ensures the peanut butter fully incorporates into the liquid and coats the chicken evenly.

Step 3: Cook low and slow

Pour the sauce over the chicken, cover, and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Resist the urge to lift the lid too often—it slows down the cooking process.

Step 4: Add the finishing touches

Once the chicken is fall-apart tender, stir in the fresh lime juice and chopped cilantro. The lime juice brightens up the rich sauce, and the cilantro adds a fresh contrast.

Step 5: Serve and enjoy

Shred the chicken directly in the slow cooker, or leave it whole and serve it over rice, noodles, or even in lettuce wraps.

Variations and adaptations

• Make it creamy: Add ½ cup of coconut milk for a silkier sauce with a Thai-inspired twist.
• Spice it up: Toss in extra chili garlic paste or drizzle with sriracha.
• Go low-carb: Swap rice for cauliflower rice or serve in lettuce cups.
• Vegetarian version: Use firm tofu instead of chicken and reduce the cooking time to 2 hours on low.
• Add crunch: Top with crushed peanuts for extra texture.

How to serve slow cooker peanut chicken

This dish is perfect over fluffy jasmine rice or rice noodles, letting the sauce soak in beautifully. It’s also delicious with steamed broccoli, snap peas, or a fresh cucumber salad to balance the richness. If you’re feeling fancy, sprinkle extra chopped peanuts and a few lime wedges on the side for extra zest.

The best drinks to pair with this dish

A crisp white wine, like a Sauvignon Blanc or Riesling, complements the nutty and slightly sweet flavors of the sauce. If you prefer beer, a light, citrusy wheat beer or a Thai-style lager is a great match. For a non-alcoholic option, iced green tea or a coconut water spritzer keeps things refreshing.

Storing and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: This dish freezes well! Portion it out in freezer-safe containers and store for up to 3 months.
• Reheat: Warm gently on the stovetop or microwave, adding a splash of broth if needed to loosen up the sauce.

Adjusting for different serving sizes

Need to feed a crowd? Double the recipe, but be sure to use a larger slow cooker (at least 6 quarts). Cooking time may increase slightly. For a smaller batch, halve everything and reduce the cook time by about 30 minutes.

Troubleshooting common issues

• Sauce too thick? Stir in extra chicken broth before serving.
• Too salty? Add a splash of lime juice or a little honey to balance the flavors.
• Chicken too dry? Use chicken thighs instead of breasts—they stay juicier.

Ready to give it a try?

This slow cooker peanut chicken is the perfect balance of convenience and bold flavor. Whether you’re meal-prepping for the week or looking for a cozy dinner, it’s sure to be a hit. Try it out, tweak it to your taste, and let me know how it turns out!

Frequently asked questions

1. Can I use frozen chicken?
Yes! Just extend the cooking time by an hour. Make sure the chicken reaches an internal temperature of 165°F.

2. What can I serve this with besides rice?
It’s great with quinoa, roasted veggies, or even stuffed into wraps for an easy lunch.

3. Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 10 minutes, then do a natural release for 5 minutes.

4. Is there a way to make this nut-free?
Yes! Use sunflower seed butter instead of peanut butter for a similar texture and flavor.

5. Can I prep this ahead of time?
Definitely! Assemble everything in the slow cooker insert the night before and store it in the fridge. Just pop it into the cooker and start it when you’re ready.

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