Slow Cooker Peanut Chicken

The rich, velvety texture of creamy peanut sauce enveloping tender, juicy chicken creates an irresistible aroma that fills your home as this Slow Cooker Peanut Chicken simmers to perfection. This Thai-inspired dish strikes the perfect balance between sweet, savory, and just a hint of spice that will transport your taste buds to Southeast Asia without leaving your kitchen. The convenience of the slow cooker means minimal effort for maximum flavor, allowing the peanut sauce to infuse deeply into the chicken over hours of gentle cooking. You’ll learn how to create this exotic, restaurant-quality meal with simple ingredients and foolproof techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

This Slow Cooker Peanut Chicken recipe is about to become your new weeknight favorite for so many reasons. First, it’s incredibly convenient—just 15 minutes of prep time before your slow cooker does all the heavy lifting. The combination of creamy peanut butter, tangy lime, and aromatic ginger creates complex flavors that taste like they took hours of careful attention, not just a simple dump-and-go recipe.

The texture contrast is truly what makes this dish special. The chicken becomes incredibly tender, practically melting in your mouth, while the sauce develops a rich, velvety consistency that clings beautifully to each piece. When served over fluffy rice or noodles with fresh, crisp vegetables as garnish, you get an exciting interplay of textures in every bite.

What’s more, this peanut chicken slow cooker recipe is endlessly customizable to suit your taste preferences—adjust the spice level, swap vegetables, or change the protein. It’s also meal-prep friendly, tasting even better the next day as the flavors continue to meld together overnight. Whether you’re feeding picky eaters, entertaining guests, or just treating yourself after a long day, this dish delivers comfort and excitement in equal measure.

Ingredients

For this Slow Cooker Peanut Chicken, you’ll need:

• 2 pounds (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup (240ml) chicken broth, low sodium
• ½ cup (130g) creamy peanut butter (natural, unsweetened works best)
• ¼ cup (60ml) low-sodium soy sauce
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) lime juice, freshly squeezed
• 2 tablespoons (30ml) sesame oil
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 tablespoons (12g) fresh ginger, grated
• 1-2 teaspoons red pepper flakes (adjust to your spice preference)
• 1 red bell pepper, sliced
• 1 medium onion, thinly sliced

The peanut butter is the star ingredient, providing rich creaminess and depth to the sauce. For best results, use natural peanut butter without added sugars or stabilizers. The combination of fresh ginger and garlic creates the aromatic base that gives this Slow Cooker Peanut Chicken its distinctive Thai-inspired flavor profile, while the honey balances the saltiness of the soy sauce perfectly.

Pro Tips

Choose the Right Chicken: While boneless skinless chicken breasts can work, thighs are much more forgiving in the slow cooker and won’t dry out during the long cooking process. The higher fat content in thighs results in more flavor and juiciness in your Slow Cooker Peanut Chicken, making it the preferred cut for this recipe.

Layer Ingredients Strategically: Place the vegetables on the bottom of your slow cooker first, then the chicken pieces, and finally pour the sauce over the top. This prevents the vegetables from overcooking and becoming mushy while allowing the chicken to soak up all those wonderful flavors as they drip down during cooking.

Thicken the Sauce Properly: If your sauce is too thin after cooking, don’t just stir in cornstarch directly—this will create lumps. Instead, remove about ½ cup of the hot liquid, whisk in 1 tablespoon of cornstarch until completely smooth, then stir this slurry back into the slow cooker. Cook on high for an additional 15-20 minutes with the lid off to achieve that perfect, silky consistency that coats the back of a spoon. This final step elevates your peanut chicken from good to restaurant-quality.

Instructions

Step 1: Prepare the Sauce

In a medium bowl, whisk together the chicken broth, peanut butter, soy sauce, honey, rice vinegar, lime juice, and sesame oil until smooth and well combined. This may take a minute or two as the peanut butter incorporates into the liquid. Add the minced garlic, grated ginger, and red pepper flakes, stirring to distribute the aromatics evenly throughout your sauce. The mixture should have a creamy, pourable consistency with tiny bits of garlic and ginger visible throughout.

Step 2: Layer in the Slow Cooker

Place your sliced onions and red bell peppers at the bottom of your 6-quart slow cooker, spreading them in an even layer. This creates a flavorful bed for your chicken and helps the vegetables cook perfectly. Next, arrange the chicken thigh pieces evenly over the vegetables. Pour your freshly prepared peanut sauce over everything, making sure all chicken pieces are well coated. Use a spoon to gently press down any pieces that aren’t submerged to ensure they’ll absorb the maximum flavor.

Step 3: Cook Low and Slow

Cover your slow cooker and set it to low for 6-7 hours or high for 3-4 hours. The low setting is preferred for Slow Cooker Peanut Chicken as it allows the flavors to develop more fully and ensures the most tender texture. Resist the urge to lift the lid during cooking as this releases accumulated heat and can add 15-20 minutes to your cooking time each time the lid is removed! The chicken is done when it’s tender enough to shred easily with a fork.

Step 4: Finish and Serve

About 30 minutes before serving, check the consistency of your sauce. If you’d like it thicker, prepare a cornstarch slurry as described in the pro tips section. After adding the slurry, cook uncovered for the final 15-20 minutes to allow the sauce to reduce and thicken. Just before serving, taste and adjust seasonings if needed—a splash more lime juice for brightness or a drizzle of honey for sweetness can make all the difference. Serve your Slow Cooker Peanut Chicken over rice or noodles, garnished with chopped peanuts, sliced green onions, cilantro, and lime wedges for a professional finishing touch.

Variations

Vegetarian Peanut Stew: Transform this Slow Cooker Peanut Chicken into a plant-based delight by replacing the chicken with 2 cans of drained, rinsed chickpeas and adding 2 cups of cubed sweet potatoes. The cooking time reduces to 4-5 hours on low, and the result is an equally satisfying meal with a wonderful textural contrast between the creamy chickpeas and tender sweet potatoes. Use vegetable broth instead of chicken broth to keep it fully vegetarian.

Spicy Coconut Peanut Chicken: For a richer, more Thai-inspired version, replace half the chicken broth with full-fat coconut milk and double the red pepper flakes (or add 1-2 tablespoons of Thai red curry paste). This creates a more luxurious sauce with a beautiful coconut aroma and a more pronounced heat that perfectly complements the peanut flavor. The coconut milk also gives the sauce a silkier texture that clings beautifully to the chicken.

Peanut Chicken with Broccoli: In the last 30 minutes of cooking, stir in 4 cups of broccoli florets cut into bite-sized pieces. They’ll steam perfectly in the residual heat while maintaining their vibrant color and pleasant bite, adding both nutritional value and textural contrast to your finished dish. This makes the Slow Cooker Peanut Chicken a complete one-pot meal with protein, sauce, and vegetables all ready at once.

Storage and Serving

This Slow Cooker Peanut Chicken actually improves with time as the flavors continue to meld, making it perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water if the sauce has thickened too much. For longer storage, freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.

For an impressive presentation, serve your peanut chicken over jasmine rice mounded in the center of a shallow bowl, with the chicken and sauce spooned around it. Garnish with a vibrant array of toppings: crushed peanuts for crunch, thinly sliced cucumber ribbons for freshness, cilantro leaves for color, and a lime wedge for tableside squeezing.

Create a Thai-inspired feast by serving this dish with simple sides like cucumber salad dressed with rice vinegar and a touch of sugar, or fresh spring rolls with a light dipping sauce. For a lower-carb option, serve your Slow Cooker Peanut Chicken over cauliflower rice or spiralized zucchini “noodles” which will soak up the delicious sauce just as well as traditional grains.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time to 5-6 hours on low or 2-3 hours on high to prevent them from becoming dry. For best results, check for doneness earlier rather than later.

Is this Slow Cooker Peanut Chicken spicy?
The recipe as written has a mild to medium heat level. Adjust the red pepper flakes to your preference—omit them entirely for no heat or double the amount for a spicier kick.

Can I make this in an Instant Pot instead?
Absolutely! Use the sauté function to brown the chicken pieces first (optional but adds flavor), then add remaining ingredients and cook on high pressure for 12 minutes with a 10-minute natural release.

My sauce is too thin. How can I thicken it?
Remove the lid for the last 30 minutes of cooking to allow natural reduction. Alternatively, create a cornstarch slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir into the sauce and cook uncovered on high for 15 minutes.

Can I add vegetables directly to the slow cooker?
Yes! Hardy vegetables like bell peppers, onions, and carrots can cook the entire time. Add delicate vegetables like snow peas, spinach, or bean sprouts during the last 30 minutes to maintain their texture and color.

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