Slow Cooker Peanut Chicken

If you're craving a meal that practically cooks itself while packing a punch of flavor, you're going to fall head over heels for this slow cooker peanut chicken. It's my go-to on busy days when I want something comforting but don't want to babysit the stove. Just toss everything in the crockpot and let the magic happen – the peanut butter melts into the most luscious, slightly spicy sauce that clings to every tender bite of chicken.

This recipe has saved my sanity more times than I can count. I first made it years ago when my sister showed up unannounced with her three hungry kids in tow. With just 10 minutes of prep, I threw everything in the slow cooker, and voilà – dinner for six that tasted like I'd spent hours in the kitchen. The secret? That perfect balance of creamy peanut butter, a touch of sweetness from honey, and just enough chili flakes to give it a gentle kick. Trust me, your family will be begging for seconds before they even finish their first plate.

Why You’ll Love This Slow Cooker Peanut Chicken

This recipe is a weeknight warrior for so many reasons—here’s why it’s been on repeat in my kitchen for years:

• Minimal prep, maximum flavor: Dump everything in the slow cooker and walk away. No sautéing, no babysitting—just tender chicken in a rich peanut sauce when you’re ready to eat.
• Creamy dreamy sauce: The peanut butter and coconut milk melt together into the most luxurious, velvety sauce that’s downright addictive over rice or noodles.
• Spice it your way: Start with 1 teaspoon of chili flakes for mild or go bold with extra Sriracha. Even my heat-averse nephew licks his plate clean.
• Kid-approved magic: The sweet-salty-peanutty combo is a universal crowd-pleaser. Pro tip: Let the kids top theirs with extra crushed peanuts for crunch.

Ingredients for Slow Cooker Peanut Chicken

Gather these simple ingredients for that irresistible peanut sauce and fall-apart tender chicken:

• 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts (trim any excess fat—thighs stay juicier, but breasts work in a pinch)
• 1 cup unsweetened natural peanut butter (creamy works best—skip the sugary jarred stuff!)
• ½ cup low-sodium soy sauce (trust me, regular soy sauce makes it too salty)
• ¼ cup honey or brown sugar (I alternate based on what's in my pantry—honey adds floral notes)
• 2–3 tablespoon rice vinegar or lime juice (that bright zing cuts through the richness perfectly)
• 1 tablespoon sesame oil (optional but worth it—toasted nutty flavor for days)
• 1 tablespoon freshly grated ginger (none of that powdered stuff—peel and grate it right into the bowl)
• 3 garlic cloves, minced (the more the merrier in my book)
• 1–2 teaspoon red chili flakes or Sriracha (start with 1 teaspoon if you're spice-shy—you can always add more later)
• 1 cup canned coconut milk (full-fat for extra creaminess, but light works too)
• ½ cup water or chicken broth (to loosen the sauce—I use whatever’s handy)

How to Make Slow Cooker Peanut Chicken

Making this peanut chicken is so easy, you'll wonder why you don't make it every week. Here's exactly how I do it—with all the little tricks I've picked up over dozens of batches:

1. Prep your chicken: First, pat the chicken dry with paper towels (this helps the sauce cling better). If using thighs, I sometimes trim off any big fat pockets—but don't go overboard, that fat equals flavor!
2. Mix the magic sauce: In a big bowl (I use my 4-cup Pyrex), whisk together the peanut butter, soy sauce, honey, vinegar, sesame oil, ginger, garlic, and chili flakes. The sauce will be thick—that's normal! It’ll thin out as it cooks.
3. Layer it up: Place chicken in the slow cooker, then pour the sauce over top. Don’t stir yet—just let the sauce cascade over the chicken like a peanut butter waterfall. That visual always makes me smile.
4. Add liquids: Pour in the coconut milk and water or broth. Now, give everything a gentle stir—just enough to combine, but don’t stress about perfection.
5. Cook low and slow: Cover and cook on LOW for 4-6 hours (or HIGH for 2-3). I prefer low—the chicken gets melt-in-your-mouth tender. At the 3-hour mark, I peek and give it a quick stir if I'm home.
6. Shred or slice: When done, use two forks to shred the chicken right in the pot (my method) or remove to a cutting board to slice. I leave some chunks for texture—no mushy chicken here!
7. Serve it up: Let the chicken soak in that glorious sauce for 5 minutes before serving. The sauce thickens slightly as it cools—just how we want it!

Pro tip: If your sauce seems too thin after cooking, remove the lid and let it sit on HIGH for 15-20 minutes. The extra simmer works wonders!

Expert Tips for Perfect Slow Cooker Peanut Chicken

After making this recipe more times than I can count, here are my can't-live-without tips for peanut chicken perfection:

• Give it a stir: If you're home halfway through cooking, sneak a quick stir to redistribute that luscious sauce. No stress if you can't—it'll still taste amazing!
• Go full-fat: That canned coconut milk makes all the difference for creaminess. Light versions work in a pinch, but the sauce won't be as velvety.
• Fresh garnishes: A handful of chopped cilantro, sliced scallions, or crushed peanuts right before serving adds texture and freshness that takes it over the top.
• Taste and adjust: Right before serving, I always do a quick taste test—sometimes it needs an extra squeeze of lime or pinch of salt to make the flavors pop.

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap ingredients—here’s how to keep this peanut chicken delicious no matter what’s in your pantry:

• Nut butter swap: Almond butter works beautifully if you’re out of peanut butter (or have allergies). Sunflower seed butter is my go-to for nut-free versions—just add an extra teaspoon of honey to balance the flavor.
• Soy sauce alternatives: Tamari is perfect for gluten-free diets, and coconut aminos add a sweeter twist. If using regular soy sauce, cut back to ⅓ cup—it’s saltier than low-sodium.
• Sweetener options: Maple syrup gives a lovely caramel note instead of honey, and brown sugar melts right into the sauce. For keto, try 2 tablespoons of erythritol—but taste before adding more!
• Dairy note: Skip the coconut milk if needed—just use 1 ½ cups broth instead. The sauce will be thinner but still packed with flavor.

Remember: The first time you make substitutions, stick close to the original amounts—you can always adjust next time!

Serving Suggestions for Slow Cooker Peanut Chicken

This peanut chicken is like a flavor chameleon—it plays well with so many sides! My absolute favorite way to serve it? Over steaming hot jasmine rice that soaks up every drop of that creamy sauce. But don't stop there—here are all the ways we devour it at my house:

• Rice varieties: Jasmine or basmati rice are classics, but coconut rice takes it to tropical paradise territory. For a healthier twist, try cauliflower rice (it's surprisingly good here!).
• Veggie partners: Quick-steamed broccoli or snap peas add crunch, while roasted sweet potatoes make it extra comforting. My kids love when I serve it with a simple cucumber salad on the side.
• Garnish game: A shower of chopped cilantro, sliced scallions, and crushed peanuts right before serving makes it restaurant-worthy. Don't forget lime wedges—that bright squeeze at the table is magic!

Leftover tip: The sauce thickens overnight—just stir in a splash of water when reheating to bring it back to saucy perfection.

Storage & Reheating Instructions

This peanut chicken keeps like a dream—if you somehow have leftovers! I always stash them in an airtight container in the fridge for up to 3 days (though at my house, it never lasts that long). When reheating, do it gently on the stovetop with a splash of water to loosen the sauce back up. Whatever you do, avoid the microwave—it turns that luscious sauce into a rubbery mess. For longer storage, freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

Slow Cooker Peanut Chicken Nutritional Information

Nutritional estimates can vary depending on your exact ingredients, but here's the general breakdown per serving based on my most common version of this recipe (using full-fat coconut milk and honey):

• Calories: 450
• Protein: 35g (thanks to all that chicken goodness!)
• Fat: 25g (15g unsaturated—those healthy peanut butter fats)
• Carbs: 20g (3g fiber—not bad for such a satisfying meal)
• Sugar: 12g (mostly from the honey and peanut butter)

Psst—if you're watching sodium, use reduced-sodium soy sauce and skip adding extra salt. The flavors are so bold, you won't miss it!

FAQs About Slow Cooker Peanut Chicken

I get questions about this recipe all the time—here are the answers to the ones that pop up most often in my kitchen and inbox:

Can I use chicken breasts instead of thighs? Absolutely! Breasts work fine, but thighs stay juicier during the long cook time. If using breasts, check at 4 hours—they can dry out if overcooked. My trick? Cut them into large chunks before cooking for even tenderness.

How do I thicken the sauce if it's too runny? Easy fix! Remove the lid and let it simmer on HIGH for 15-20 minutes. If you're really in a pinch, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in—but I rarely need to do this.

Is this freezer-friendly? Oh yes! Freeze portions for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of water to revive the sauce. It tastes just as amazing as the first day.

Can I make this spicy? You bet—that's the beauty of this recipe! Start with 1 teaspoon chili flakes, then add more at the end if you want extra heat. I sometimes stir in an extra squirt of Sriracha right before serving.

What if I don't have a slow cooker? No problem! Combine everything in a Dutch oven and bake at 325°F (165°C) for 2 hours. Check occasionally to make sure it's not drying out—add a splash of broth if needed.

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