Slow Cooker Peanut Chicken (Printable)

Tender chicken in rich peanut sauce with vegetables. Minimal prep, maximum flavor.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken thighs (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Vegetables

04 - 1 red bell pepper sliced
05 - 1 yellow onion sliced
06 - 2 cloves garlic minced
07 - 1 tablespoon fresh ginger grated
08 - 1 medium carrot sliced

→ Peanut Sauce

09 - 1/2 cup creamy peanut butter
10 - 1/4 cup low-sodium soy sauce
11 - 1/4 cup chicken broth
12 - 2 tablespoons honey
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon fresh lime juice plus extra for serving
15 - 1 tablespoon sriracha or chili garlic sauce optional
16 - 1 teaspoon sesame oil

→ Garnishes

17 - 2 tablespoons chopped roasted peanuts
18 - 2 tablespoons chopped fresh cilantro
19 - Fresh lime wedges
20 - Steamed jasmine rice for serving optional

# How To Make It:

01 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper, rubbing the seasoning into the meat.
02 - Layer the sliced bell pepper, onion, carrot, minced garlic, and grated ginger evenly across the bottom of the slow cooker insert.
03 - Arrange the seasoned chicken thighs on top of the vegetable layer, ensuring they are not overlapping for even cooking.
04 - In a medium mixing bowl, whisk together the peanut butter, soy sauce, chicken broth, honey, rice vinegar, lime juice, sriracha if using, and sesame oil. Whisk vigorously until completely smooth and emulsified, about 1-2 minutes.
05 - Evenly pour the peanut sauce mixture over the chicken and vegetables, ensuring all pieces are coated.
06 - Cover with the lid and cook on low setting for 5 hours, or until the chicken registers 165°F internally and shreds easily with a fork.
07 - Carefully remove the chicken from the slow cooker and transfer to a cutting board. Use two forks to shred the meat or cut into large chunks. Stir the sauce in the cooker well to incorporate any browned bits, then return the chicken to the sauce and toss to coat thoroughly.
08 - Serve hot over steamed jasmine rice. Garnish generously with chopped roasted peanuts, fresh cilantro, and additional lime wedges for squeezing.

# Expert Suggestions:

01 -
  • The creamy peanut sauce develops incredible depth as it simmers low and slow
  • Its one of those rare dinners that tastes restaurant fancy but requires almost zero hands-on time
  • The leftovers might be even better than the first night
02 -
  • The sauce will look separate and slightly curdled when you first pour it in but it comes together beautifully as it cooks
  • Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to your cook time
  • The sauce thickens significantly as it cools, so dont worry if it looks thinner than you expect
03 -
  • Room temperature peanut butter blends much more smoothly into the sauce
  • Taste the sauce before cooking and adjust the lime juice or honey to your preference
  • Use natural peanut butter that you have to stir, the added stabilizers in some brands can make the sauce gummy

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