Slow Cooker Peanut Chicken (Print)
Chicken slow-cooked in peanut sauce, ginger, garlic, and lime. Finished with fresh cilantro and peanuts over fluffy rice.
# Ingredients:
→ Main
01 -
700–900 g boneless, skinless chicken breasts
02 -
120 ml creamy peanut butter
03 -
60 ml soy sauce
04 -
30 ml rice vinegar
05 -
120 ml chicken broth
06 -
30 ml honey or brown sugar
07 -
3 cloves garlic, minced
08 -
15 ml fresh ginger, grated
09 -
15 ml lime juice
10 -
5 ml crushed red pepper flakes (optional)
11 -
Salt and black pepper, to taste
12 -
120 ml coconut milk
13 -
1 large red bell pepper, thinly sliced
→ To Serve
14 -
Fresh cilantro, chopped, for garnish
15 -
Roasted peanuts, chopped, for garnish
16 -
Cooked white or jasmine rice
17 -
Lime wedges
# Steps:
01 -
Place the chicken breasts in the slow cooker in a single layer.
02 -
In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, chicken broth, honey or brown sugar, minced garlic, grated ginger, lime juice, crushed red pepper flakes if using, salt, and black pepper. Whisk until smooth and homogenous.
03 -
Pour the prepared peanut sauce over the chicken breasts, ensuring each piece is well coated.
04 -
Stir in coconut milk and add sliced red bell pepper. Gently combine with the sauce and chicken.
05 -
Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and fully cooked through.
06 -
Carefully remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the cooker and mix thoroughly with the peanut sauce.
07 -
Spoon the peanut chicken over cooked rice. Garnish with chopped cilantro and roasted peanuts, and serve with lime wedges on the side.
# Additional Notes:
01 -
To thicken the sauce, remove the slow cooker lid during the last 30 minutes of cooking.
02 -
Pair with steamed broccoli or snap peas for added vegetables.
03 -
Increase red pepper flakes or add hot sauce for extra heat.
04 -
For a gluten-free adaptation, use tamari or a gluten-free soy sauce alternative.
05 -
Leftovers can be stored refrigerated in an airtight container for up to 3 days.