Go Back

Slow Cooker Peanut Chicken in a Creamy Peanut Sauce

Tender chicken thighs slow-cooked in a rich, creamy peanut sauce, offering a delightful blend of savory and slightly sweet flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken thighs Use thighs for maximum tenderness.
  • 2/3 cup creamy peanut butter Can substitute with crunchy peanut butter for a nuttier flavor.
  • 1/2 cup chicken broth Low sodium for a healthier option.
  • 1/3 cup soy sauce Tamari can be used for gluten-free version.
  • 3 tbsp rice vinegar
  • 2 tbsp honey Adjust according to taste.
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sriracha or chili paste Adjust to taste.
  • 1 medium red bell pepper, sliced
  • 1 cup snap peas
  • 1/2 cup canned coconut milk Adds creaminess.
  • 1/4 cup roasted peanuts, chopped For topping.
  • 3 stalks green onions, sliced For garnish.
  • 2 tbsp fresh cilantro, chopped For garnish.
  • 1 lime cut into wedges For serving.

Method
 

Preparation
  1. Place the boneless chicken thighs at the bottom of your slow cooker.
  2. In a bowl, whisk together the creamy peanut butter, chicken broth, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and sriracha/chili paste until smooth.
  3. Pour the peanut sauce over the chicken, ensuring every piece is coated.
  4. Layer the sliced red bell pepper and snap peas on top of the chicken and sauce without mixing.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  2. About 30 minutes before serving, stir in the coconut milk and allow it to heat through.
Serving
  1. Shred the chicken with two forks and serve it over rice or noodles.
  2. Top with chopped roasted peanuts, sliced green onions, cilantro, and lime wedges.

Notes

For a vegetarian version, swap chicken with tofu or tempeh and adjust cooking time. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.