Description
This Slow Cooker Peanut Chicken is rich, creamy, and packed with bold flavors. Tender chicken is slow-cooked in a savory peanut sauce with a hint of spice and sweetness. Serve it over rice or noodles for an effortless meal that’s sure to be a family favorite!
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup canned coconut milk (full-fat for best flavor)
- 1/2 cup natural peanut butter (creamy or chunky)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp honey or brown sugar
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sriracha or chili flakes (adjust to taste)
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 cup chicken broth (or water, if needed)
For Garnish:
- 1/4 cup chopped peanuts
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges
Instructions
- Prepare the Sauce: In a bowl, whisk together coconut milk, peanut butter, soy sauce, honey, lime juice, rice vinegar, garlic, ginger, sriracha, cumin, and black pepper until smooth.
- Add to Slow Cooker: Place the chicken in the slow cooker and pour the sauce over the top. Add chicken broth if the sauce is too thick.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- Shred & Stir: Shred the chicken with two forks and stir it into the sauce. Let it cook for another 10-15 minutes to absorb flavors.
- Serve: Spoon over rice or noodles and garnish with chopped peanuts, cilantro, green onions, and lime wedges.
Notes
- For a spicier version, add extra sriracha or red pepper flakes.
- Swap chicken for tofu or jackfruit for a vegetarian option.
- Make it low-carb by serving over cauliflower rice or zucchini noodles.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.