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Slow Cooker Peanut Chicken

Tender chicken slow-cooked in a rich peanut sauce with ginger, garlic, and lime for an easy, flavorful dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup creamy peanut butter
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon red pepper flakes optional
  • chopped peanuts, sliced green onions, and fresh cilantro for garnish

Equipment

  • Slow cooker
  • medium mixing bowl
  • whisk
  • cutting board
  • Two forks (for shredding)

Method
 

  1. In a medium bowl, whisk together the peanut butter, chicken broth, soy sauce, honey, rice vinegar, grated ginger, minced garlic, lime juice, and red pepper flakes until completely smooth with no streaks of peanut butter remaining.
  2. Place the chicken breasts or thighs in a single layer at the bottom of your slow cooker. Pour the prepared peanut sauce over the chicken, ensuring every piece is well-coated.
  3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the chicken reaches 165°F and shreds easily with a fork.
  4. Transfer the cooked chicken to a cutting board and shred it using two forks into bite-sized pieces.
  5. Return the shredded chicken to the slow cooker and stir thoroughly into the sauce. Switch to Warm setting and let sit for 10 to 15 minutes to allow the chicken to absorb the flavors.
  6. Serve over jasmine rice, rice noodles, or cauliflower rice. Top generously with chopped peanuts, sliced green onions, and fresh cilantro.

Notes

Storage: Store in an airtight container for up to 4 days. Sauce will thicken; add a splash of broth when reheating. Freezing: Freeze for up to 3 months. Thaw overnight before reheating. Sauce Fix: If sauce appears separated, whisk vigorously before adding shredded chicken back in. Vegetable Add-ins: Add sliced bell peppers or snap peas during the last 30 minutes of cooking. Instant Pot: Cook on High pressure for 12 minutes with natural release, then use sauté function to thicken if needed. Serving Ideas: Excellent in lettuce wraps for a low-carb option the next day.