Name: Slow Cooker Peanut Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Asian-Inspired
Ingredients: 2 lbs boneless skinless chicken thighs; 1 cup coconut milk; 1/2 cup creamy peanut butter; 1/4 cup low-sodium soy sauce; 2 tablespoons honey or maple syrup; 2 tablespoons fresh lime juice; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, grated; 3 cloves garlic, minced; 1 teaspoon chili flakes (optional); 1 medium onion, sliced; 1 red bell pepper, sliced; 1/4 cup chopped cilantro, for garnish; 1/4 cup roasted peanuts, for garnish

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Tender chicken simmered in a rich, creamy peanut sauce with warm spices, this slow cooker peanut chicken is perfect for a comforting, hands-off dinner. The combination of coconut milk, peanut butter, and a touch of heat makes this dish incredibly flavorful and satisfying.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken thighs

1 cup coconut milk

½ cup creamy peanut butter

¼ cup low-sodium soy sauce

2 tablespoons honey or maple syrup

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 teaspoon chili flakes (optional, for heat)

1 medium onion, sliced

1 red bell pepper, sliced

¼ cup chopped cilantro, for garnish

¼ cup roasted peanuts, for garnish

Directions

I place the sliced onion and bell pepper at the bottom of the slow cooker.

I arrange the chicken thighs on top of the vegetables.

In a mixing bowl, I whisk together coconut milk, peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and chili flakes until smooth.

I pour the sauce over the chicken and vegetables.

I cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and fully cooked.

I shred or leave the chicken whole, then stir gently to coat with the sauce.

I garnish with chopped cilantro and roasted peanuts before serving.

Servings and timing

This recipe makes 6 servings. Prep time is about 10 minutes, and cook time is 6 hours on LOW or 3–4 hours on HIGH. Total time is approximately 6 hours and 10 minutes.

Variations

I sometimes use chicken breasts instead of thighs for a leaner option.

If I want more veggies, I add snap peas or baby corn in the last hour of cooking.

For a spicier kick, I increase the chili flakes or add a dash of sriracha.

If I prefer a thicker sauce, I remove the lid during the last 30 minutes of cooking.

I swap the honey with maple syrup for a slightly different sweetness profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or reheat on the stovetop over low heat until warmed through. This dish also freezes well for up to 3 months.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I can use crunchy peanut butter if I want added texture in the sauce.

What can I serve with this peanut chicken?

I usually serve it with jasmine rice, basmati rice, or rice noodles. Steamed veggies also pair well.

Can I make this recipe in advance?

Yes, I often prep the sauce and vegetables the night before and refrigerate them until I'm ready to cook.

Is this recipe gluten-free?

As long as I use gluten-free soy sauce or tamari, the dish remains gluten-free.

Can I cook this on the stovetop instead?

Yes, I can simmer it in a large skillet over medium-low heat for about 25–30 minutes, stirring occasionally.

Conclusion

This slow cooker peanut chicken is one of my go-to meals when I want something easy, comforting, and full of flavor. It's versatile, family-friendly, and makes great leftovers. Whether I’m meal prepping or feeding a crowd, this recipe never disappoints.

Recipe:

Slow Cooker Peanut Chicken

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Author: Cheryl
Total Time: 6 hours 10 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Tender chicken simmered in a rich, creamy peanut sauce with warm spices. This easy slow cooker peanut chicken is perfect for a hands-off, comforting dinner.

Instructions

Place sliced onion and bell pepper at the bottom of the slow cooker.
Arrange the chicken thighs on top of the vegetables.
In a mixing bowl, whisk together coconut milk, peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and chili flakes until smooth.
Pour the sauce over the chicken and vegetables.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Shred or leave the chicken whole, then stir gently to coat with the sauce.
Garnish with chopped cilantro and roasted peanuts before serving.