Slow Cooker Peanut Chicken

Why You’ll Love This Recipe

I love how effortless this dish is. Everything goes into the slow cooker, and a few hours later, dinner is ready with almost no cleanup. The sauce is creamy from the peanut butter, savory from the soy sauce and broth, with subtle heat from the chili garlic paste. It’s balanced beautifully with lime juice and fresh cilantro at the end, which brighten everything up. It’s great for busy weekdays and even better as leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 lb chicken breasts

• 1 red bell pepper, diced

• 1/2 large yellow onion, diced

• 2 garlic cloves, chopped

• 1/2 cup peanut butter (creamy or crunchy with minimal ingredients)

• 1/2 cup chicken broth

• 1/4 cup soy sauce

• 1 tbsp honey

• 1 tsp sesame oil

• 1 tsp chili garlic paste

• 1 tbsp lime juice

• 2 tbsp cilantro, chopped

Directions

1. I add the diced red bell pepper, onion, and chopped garlic to the bottom of my slow cooker. Then I place the chicken breasts on top.

2. In a mixing bowl or measuring cup, I whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste until smooth and well blended.

3. I pour the sauce over the chicken, cover, and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the chicken is cooked through and tender.

4. Once done, I remove the lid and stir in the lime juice and chopped cilantro. Then it’s ready to serve!

Servings and timing

This recipe makes 4 servings.

• Prep time: 5 minutes

• Cook time: 3–5 hours

• Total time: About 3 hours 5 minutes (on high)

Variations

• I sometimes shred the chicken before serving and mix it back into the sauce for a pulled-style texture.

• To make it spicier, I add extra chili garlic paste or a dash of sriracha.

• For a veggie boost, I add sliced carrots or green beans during the last hour of cooking.

• A handful of chopped peanuts on top adds a nice crunch.

• I serve it over jasmine rice, noodles, or even in lettuce wraps for a low-carb version.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a saucepan over low heat or microwave it in short bursts, stirring occasionally. If the sauce thickens too much, I add a splash of water or broth to loosen it.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs. They stay juicy and shred easily after slow cooking.

What kind of peanut butter works best?

I use a natural creamy peanut butter with minimal ingredients (just peanuts and salt). Crunchy works too if I want added texture.

Is this dish very spicy?

It has a mild kick from the chili garlic paste. I can reduce or increase it depending on how much heat I want.

Can I make this recipe dairy-free and gluten-free?

Yes. It’s naturally dairy-free, and for a gluten-free version, I use tamari instead of soy sauce and make sure my chili paste and broth are certified gluten-free.

What should I serve with this?

I love serving it over steamed rice, rice noodles, or quinoa. It also goes great with sautéed bok choy, snap peas, or a cucumber salad on the side.

Conclusion

Slow Cooker Peanut Chicken is one of those meals I keep coming back to—it’s simple, flavorful, and incredibly satisfying. With minimal prep and a few pantry staples, I can create a comforting dinner that’s full of bold flavor and perfect for any night of the week. Whether I’m cooking for the family or meal prepping for myself, this recipe is always a win.

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