Hey y’all! If you’re looking for a cozy, flavorful dinner that practically cooks itself, this Slow Cooker Peanut Chicken is the answer. With tender chicken simmered in a creamy peanut sauce, plus a perfect balance of sweet, salty, and spicy, this comforting dish is a hit with the whole family and ideal for everything from busy weeknights to casual get-togethers. Let’s get cooking!

Why You’ll Love This

Set it and forget it: The Slow Cooker does all the hard work, giving you more free time.
Incredible flavor: Rich, creamy peanut sauce with a hint of spice coats every bite.
Kid-friendly: Mild enough for picky eaters yet easily customized for spice lovers.
Perfect for meal prep: Leftovers store and reheat beautifully for busy weeknights.
Versatile serving options: Pairs perfectly with rice, noodles, or veggies.

Ingredients

2 lbs boneless, skinless chicken thighs (or breasts)
2/3 cup creamy peanut butter
1/3 cup low-sodium soy sauce
1/4 cup honey
1/4 cup chicken broth
2 tbsp rice vinegar
2 tbsp lime juice (freshly squeezed)
1 tbsp grated fresh ginger
3 cloves garlic, minced
1 tbsp sriracha or chili garlic sauce (optional, adjust to taste)
1/2 tsp ground black pepper
1/2 cup unsalted roasted peanuts, roughly chopped (for topping)
2 green onions, sliced (for garnish)
Fresh cilantro leaves (for garnish)

Step-by-Step Directions

Step 1: Prepare the Sauce

In a medium bowl, whisk together the peanut butter, soy sauce, honey, chicken broth, rice vinegar, lime juice, ginger, garlic, sriracha (if using), and black pepper until smooth and well combined.

Step 2: Arrange Chicken in Slow Cooker

Place the chicken thighs in the bottom of your Slow Cooker in an even layer.

Step 3: Add the Sauce

Pour the peanut sauce evenly over the chicken, making sure each piece is well coated.

Step 4: Cook Low and Slow

Cover and cook on low for 5-6 hours, or on high for 2.5-3 hours, until the chicken is tender and easily shreds with a fork.

Step 5: Shred and Serve

Once done, shred the chicken directly in the slow cooker using two forks, tossing it in the sauce to coat. Sprinkle with chopped peanuts, green onions, and cilantro before serving.

Notes

For an extra creamy sauce, stir in 2-3 tablespoons of coconut milk during the last hour of cooking.
If using chicken breasts, check for doneness at the lower end of the time range to avoid dryness.
Like it spicier? Add an extra tablespoon of sriracha or a pinch of red pepper flakes.

Variations

Veggie-loaded: Add chopped bell peppers or snap peas during the last hour of cooking.
Low-carb: Serve over cauliflower rice or zoodles instead of white rice.
Nut-free: Replace peanut butter with sunflower seed butter and skip the peanut topping.

Required Equipment

Slow cooker (4-6 quart capacity)
Mixing bowl
Whisk
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool completely and place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

Serve over steamed jasmine or basmati rice.
Pair with sautéed or steamed vegetables (like broccoli, bok choy, or carrots).
Top with a squeeze of extra lime juice for brightness and fresh flavor.

Pro Tips

Brown the chicken for 2-3 minutes per side in a skillet before slow cooking for extra flavor.
Add a splash of water if the sauce seems too thick upon finishing.
Garnish generously with fresh herbs and peanuts just before serving for crunch and freshness.

FAQ

Can I use chicken breast instead of thighs?: Yes, but check for doneness early as breasts can dry out faster than thighs.
Can I make this recipe dairy-free?: Absolutely—there are no dairy ingredients in the base recipe, so it’s naturally dairy-free!
How spicy is the sauce?: It’s mild with a touch of sriracha, but you can make it spicier with more chili sauce or skip it for zero heat.

Slow Cooker Peanut Chicken

Why You’ll Love This

Ingredients