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.
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
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.
Notes
Use chicken breasts instead of thighs for a leaner option.
Add snap peas or baby corn in the last hour of cooking for more veggies.
Increase chili flakes or add sriracha for a spicier version.
Remove lid during last 30 minutes to thicken sauce.
Swap honey with maple syrup for different sweetness.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in microwave or on stovetop until warmed through.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
