Name: Slow Cooker Peanut Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 1.5 lb chicken breasts; 1 red bell pepper diced; ½ large yellow onion diced; 2 garlic cloves chopped; ½ cup peanut butter creamy (or use crunchy, but with minimal ingredients); ½ cup chicken broth; ¼ cup soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon chili garlic paste; 1 tablespoon lime juice; 2 tablespoon cilantro chopped

Peanut butter in a savory dish? If you haven’t tried it, you’re in for a treat. This slow cooker peanut chicken is rich, nutty, and just the right amount of spicy. The best part? It practically cooks itself. Toss everything in the slow cooker, walk away, and return to a fragrant, saucy masterpiece.

I remember the first time I made this dish. It was one of those chaotic evenings where I had zero energy but still wanted something homemade. I threw some ingredients together, hoping for the best, and what came out was pure magic. The chicken was tender, the sauce was velvety, and I found myself standing over the slow cooker, sneaking spoonfuls straight from the pot.

A quick look at peanut chicken’s origins

Peanut-based sauces are a staple in many Southeast Asian cuisines, particularly Thai and Indonesian cooking. If you’ve ever had satay with that rich, nutty dipping sauce, you’ll recognize the flavor profile here. While traditional versions often use fresh ground peanuts, coconut milk, and a mix of aromatic spices, this recipe simplifies things without sacrificing flavor. It’s a weeknight-friendly take on a beloved classic, using pantry staples for a creamy, savory, slightly tangy dish with just a touch of heat.

Key ingredients and smart swaps

Chicken breasts – Lean and easy to shred once cooked. You can swap in boneless, skinless chicken thighs for extra juiciness.

Red bell pepper – Adds natural sweetness and a pop of color. If you’re out, try carrots or snap peas.

Yellow onion – Builds a great base of flavor. Shallots or even a handful of green onions can work in a pinch.

Garlic – Always essential! Minced fresh garlic is best, but in a pinch, ½ teaspoon garlic powder works.

Peanut butter – The star of the sauce. I prefer creamy, but crunchy adds a bit of texture. If peanut allergies are a concern, almond or cashew butter makes a good substitute.

Chicken broth – Helps thin the sauce to the perfect consistency. Vegetable broth works too.

Soy sauce – Brings umami depth. Use tamari for a gluten-free option.

Honey – Balances the saltiness. Maple syrup or brown sugar are solid substitutes.

Sesame oil – A tiny bit adds rich, toasty flavor. If you don’t have it, skip it—no big deal.

Chili garlic paste – Adds heat and tang. Swap with sriracha or a pinch of red pepper flakes if needed.

Lime juice – A splash of acidity brightens everything up. Lemon juice works too.

Cilantro – Adds fresh contrast at the end. If you’re not a fan, try Thai basil or just skip it.

The tools you’ll need (and what to use instead)

A slow cooker is the main player here. If you don’t have one, you can use a Dutch oven on low heat, simmering for about 1.5 hours until the chicken is tender.

A whisk helps blend the sauce smoothly, but a fork works too.

A sharp knife makes chopping the onion, bell pepper, and garlic easier. If you’re short on time, grab pre-chopped veggies from the store.

Let’s make slow cooker peanut chicken!

Step 1: Layer the veggies and chicken

Start by tossing the diced red bell pepper, onion, and chopped garlic into the slow cooker. Then, lay the chicken breasts on top. This helps the flavors meld while keeping the chicken juicy.

Step 2: Make the sauce

In a bowl, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste. It may seem thick at first, but keep whisking until smooth. Pro tip: if your peanut butter is stiff, microwave it for 10 seconds before mixing.

Step 3: Pour and cook

Pour the sauce over the chicken, making sure each piece is coated. Set your slow cooker to HIGH for 2-3 hours or LOW for 4-5 hours. No peeking! Let that slow cooker work its magic.

Step 4: Add the final touches

Once done, remove the lid and stir in the lime juice and chopped cilantro. This is the moment when the dish truly comes alive.

Fun ways to customize this recipe

Want it creamier?

Stir in a splash of coconut milk at the end for an extra luscious sauce.

Need a vegan version?

Swap the chicken for firm tofu or chickpeas and use vegetable broth instead of chicken broth.

More crunch?

Top with chopped peanuts, toasted sesame seeds, or crispy fried onions.

Extra heat?

A drizzle of sriracha or a pinch of red pepper flakes will do the trick.

Low-carb?

Serve over cauliflower rice or spiralized zucchini noodles.

Make it a meal prep superstar

This dish stores beautifully, making it perfect for meal prepping. Just divide it into containers with rice or quinoa for a grab-and-go lunch.

How to serve it like a pro

Spoon the chicken and sauce over a bed of fluffy jasmine rice, quinoa, or noodles. For a more vibrant plate, garnish with extra cilantro, a wedge of lime, and a sprinkle of crushed peanuts. A side of lightly steamed broccoli or snap peas rounds out the meal beautifully.

What to drink with peanut chicken?

A cold Thai iced tea is a fantastic pairing. If you’re in the mood for wine, a slightly off-dry Riesling complements the dish’s richness and spice. Prefer beer? A crisp lager or wheat beer balances the flavors perfectly.

Storing and reheating tips

Leftovers? Lucky you! Store in an airtight container in the fridge for up to 4 days.

For longer storage, freeze in portions for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheat gently in a pan over low heat, adding a splash of broth if the sauce thickens too much.

Scaling the recipe up or down

Cooking for a crowd? Double everything, but extend the cooking time slightly to ensure the chicken stays tender.

Just making dinner for two? Halve the ingredients, but keep the cooking time the same. The slow cooker still needs enough time to work its magic.

Troubleshooting tips

Sauce too thick? Stir in a bit more broth or warm water until it loosens up.
Too salty? A splash of lime juice or honey helps balance it out.
Chicken dry? Try using chicken thighs next time—they’re more forgiving.

Give this slow cooker peanut chicken a try!

This dish is pure comfort food with a hint of adventure. Whether you’re a peanut sauce lover or trying it for the first time, it’s sure to become a staple in your kitchen. Let me know how it turns out and any creative tweaks you make!

FAQs

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before manually releasing.

What if I don’t have a slow cooker?
Use a Dutch oven on the stovetop, simmering on low for about 1.5 hours, stirring occasionally.

Can I use natural peanut butter?
Absolutely! Just stir well to mix in the oils before using.

What sides go best with this?
Steamed rice, noodles, or even a simple cucumber salad work great.

How spicy is this dish?
It has a mild kick, but you can control the heat by adjusting the chili garlic paste.