Description

This Slow Cooker Peanut Chicken recipe combines tender, slow-cooked chicken with a rich and creamy peanut sauce, infused with flavors of coconut milk, soy sauce, ginger, and lime juice. Perfectly balanced with sweetness, tang, and a hint of spice, this dish is easy to prepare and makes a comforting meal served over rice or noodles, garnished with crunchy peanuts and fresh cilantro.

Ingredients

Scale

Chicken

1 1/2 pounds boneless skinless chicken breasts or thighs

Peanut Sauce

1 cup unsweetened coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar or apple cider vinegar
2 tablespoons lime juice
1 tablespoon grated ginger
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional for spice)

Garnish & Serving

1/4 cup chopped peanuts (for garnish)
Fresh cilantro, chopped (for garnish)
Cooked rice or noodles (for serving)

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Instructions

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with non-stick spray or a small amount of oil to prevent sticking.
Add Chicken: Place the chicken breasts or thighs in the bottom of the slow cooker in an even layer.
Make the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice vinegar, lime juice, grated ginger, minced garlic, and crushed red pepper flakes until the mixture is smooth and well combined.
Pour Sauce Over Chicken: Pour the peanut sauce evenly over the chicken, ensuring all pieces are coated with the sauce.
Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it thoroughly with the sauce. You may also leave the chicken pieces whole if preferred.
Serve: Serve the peanut chicken over cooked rice or noodles. Garnish with chopped peanuts and fresh cilantro for added texture and flavor.

Notes

For a spicier kick, increase the amount of crushed red pepper flakes or add a splash of hot sauce.
Using chicken thighs will result in juicier, more flavorful meat compared to breasts.
If coconut milk is not available, full-fat regular milk or almond milk can be substituted but will alter the flavor profile slightly.
Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
Serve with steamed vegetables or a side salad to add freshness and balance.