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–+ servings
Slow Cooker Peanut Chicken

Slow Cooker Peanut Chicken That's Creamy and Irresistible

Discover a creamy and flavorful Slow Cooker Peanut Chicken perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Toasted Sesame Oil Can be swapped with any neutral oil like canola.
  • 1/2 cup Natural Peanut Butter Almond or sunflower seed butter works for nut-free options.
  • 2 tablespoons Fish Sauce Optional; use soy sauce for a vegetarian version.
  • 1/4 cup Low Sodium Soy Sauce Swap with coconut aminos for a soy-free alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used instead.
  • 1/4 cup Monk Fruit Brown Sweetener/Brown Sugar Agave nectar or honey can substitute.
  • 2 tablespoons Sriracha Adjust to taste; use chili paste for similar heat.
  • 1 can Canned Coconut Milk Full-fat coconut milk is recommended for rich texture.
For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Can be substituted with juicy chicken thighs.
Aromatics & Spices
  • 1 tablespoon Fresh Grated Ginger Ground ginger can be used if fresh isn't available.
  • 4 cloves Garlic Fresh is best for optimal flavor.
  • 1 medium Yellow Onion Shallots can be used if preferred.
  • 1 tablespoon Curry Powder Experiment with different curry blends for varied flavor profiles.
  • 1 teaspoon Kosher Salt Adjust based on dietary restrictions.
Garnishes & Serving Suggestions
  • 1/4 cup Chopped Roasted Peanuts Can be omitted for a nut-free diet.
  • 1/4 cup Chopped Cilantro or Scallions Optional.
  • 2 pieces Lime Wedges Serve for an extra zing.
  • Jasmine Rice, Lettuce Cups, or Cauliflower Rice Suggested bases for serving.

Equipment

  • slow cooker
  • Skillet

Method
 

Cooking Instructions
  1. In a skillet, heat toasted sesame oil over medium-low heat. Add minced garlic, chopped yellow onion, and grated ginger; sauté for 3-4 minutes until softened and fragrant. Then, sprinkle in curry powder and cook for an additional 1-2 minutes.
  2. Transfer the sautéed aromatics to your slow cooker. Pour in remaining toasted sesame oil, natural peanut butter, fish sauce, soy sauce, brown sweetener, kosher salt, rice vinegar, sriracha, and canned coconut milk. Whisk together until smooth.
  3. Place the boneless skinless chicken breasts into the slow cooker, ensuring they are coated with the peanut sauce. Stir gently to ensure each piece is surrounded by the mixture.
  4. Cover the slow cooker and set it to cook on high for 2-3 hours or low for 4-6 hours until the chicken is tender.
  5. Once cooked, shred the chicken directly in the sauce with two forks until pulled apart. Stir to coat thoroughly and let it sit on low for an additional 15 minutes.
  6. Serve over jasmine rice, in lettuce cups, or bowls with cauliflower rice. Garnish with chopped roasted peanuts and fresh cilantro or scallions. Serve lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For best flavor, sauté garlic, onion, and ginger before adding to slow cooker. Adjust the spice level to your preference.

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