Peanut chicken has a special place in my heart—and my kitchen—because it’s one of those recipes that feels indulgent but is so simple to pull together. The creamy, nutty sauce, tender chicken, and subtle heat make it a real crowd-pleaser, whether you’re serving it for a family dinner or meal-prepping for the week. Plus, who doesn’t love a recipe that lets the slow cooker do all the hard work? It’s a little like having a personal chef hanging out in your kitchen.

I first stumbled across this idea on a hectic Wednesday. My fridge was a sad mix of random odds and ends, and I was desperate for something that felt like comfort food. With a jar of peanut butter in hand, I thought, “Why not experiment?” It turned out to be a happy accident—one that had my family asking for seconds. Now, it’s my go-to when I want something low-effort but bursting with flavor.

The origin story of peanut chicken

Peanut-based sauces have a rich history in many cuisines, particularly in Southeast Asia. Thai cuisine, for instance, is famous for its satay sauce, which combines peanuts, spices, and often coconut milk to create an irresistible dip for skewered meats. While this slow cooker peanut chicken isn’t an authentic Thai recipe, it draws inspiration from those bold, layered flavors. Over time, the dish has evolved to fit a variety of tastes and cooking styles, especially in Western kitchens where peanut butter is a staple.

Let’s talk ingredients: peanut butter and the rest of the magic

Chicken breasts: Boneless, skinless chicken breasts are ideal for this dish because they cook up tender and shred beautifully. If you prefer, chicken thighs are a great option for a richer flavor.
Red bell pepper: Adds sweetness and a pop of color. If you’re out of red bell peppers, green or yellow ones work too, though they’re slightly less sweet.
Yellow onion: The diced onion brings a subtle savory base to the dish. A white onion could work as well, but I find yellow onions to be mellower.
Garlic cloves: Freshly chopped garlic infuses the sauce with a depth of flavor you can’t skip. If you’re short on time, garlic powder will do in a pinch.
Peanut butter: The star of the sauce! Creamy peanut butter creates a silky texture, but crunchy can add a nice bit of texture if that’s your vibe. Just make sure it’s minimally processed.
Chicken broth: Thins out the sauce and adds a savory backbone. For a vegetarian version, swap in veggie broth.
Soy sauce: Brings that savory, umami punch. Use low-sodium soy sauce to control the salt level.
Honey: A touch of sweetness to balance out the savory flavors. Maple syrup or agave work well as substitutes.
Sesame oil: Just a teaspoon gives the dish a nutty depth. If you’re out, toasted sesame seeds sprinkled on top can offer a similar flavor boost.
Chili garlic paste: Adds a mild kick of spice. Adjust the amount based on your heat tolerance, or leave it out if you prefer a milder dish.
Lime juice: Brightens the entire dish at the end. Lemon juice is an acceptable stand-in if needed.
Cilantro: A sprinkle of freshness! If cilantro’s not your thing, parsley is a decent substitute.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need much to whip up this slow cooker peanut chicken, but here are the basics:

Slow cooker: The hero of this recipe. If you don’t have one, you could use a Dutch oven on low heat, but it’ll require more attention.
Whisk: For blending the sauce. A fork works in a pinch, but a whisk ensures a smooth mixture.
Cutting board and knife: To prep the veggies and chicken. A sharp knife makes the job much easier.
Mixing bowl: For the sauce. If you’re feeling extra lazy, you can even mix everything directly in the slow cooker.

Step-by-step: how to make peanut chicken

Layer the veggies: Start by adding your diced red bell pepper, yellow onion, and chopped garlic to the bottom of the slow cooker. These act as a flavorful bed for the chicken.
- Tip: Don’t skip this step! The veggies prevent the chicken from sticking and infuse the dish with flavor.
Add the chicken: Lay the chicken breasts directly on top of the veggie layer. No need to chop them up; they’ll shred easily later.
Make the sauce: In a mixing bowl or measuring cup, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste. Pour this creamy goodness over the chicken.
- Lesson learned: One time, I didn’t whisk the peanut butter enough, and it stayed lumpy. Take the time to mix it well!
Set it and forget it: Cook on HIGH for 2-3 hours or LOW for 4-5 hours. Your house will smell amazing as the sauce thickens and the chicken becomes fall-apart tender.
Finish with fresh flavors: Remove the lid and stir in the lime juice and cilantro right before serving. This adds a zesty, herbaceous kick that balances the richness of the peanut butter.

Variations and adaptations to try

Make it vegetarian: Replace the chicken with cubes of firm tofu or chickpeas. Use vegetable broth instead of chicken broth.
Go gluten-free: Swap the soy sauce for tamari or coconut aminos.
Amp up the veggies: Add carrots, zucchini, or snap peas for more color and crunch. Just toss them in during the last hour of cooking so they don’t turn mushy.
Dial up the heat: If you love spice, add an extra teaspoon of chili garlic paste or a pinch of red pepper flakes.
Seasonal twist: In summer, throw in fresh green beans or corn kernels. In winter, try sweet potatoes for a hearty addition.
International flair: Add a splash of coconut milk for a Thai-inspired version or swap the peanut butter for almond butter for a unique twist.

How to serve and plate peanut chicken

To serve, pile the peanut chicken over a bed of steamed jasmine rice, basmati rice, or even quinoa for a protein boost. Garnish with chopped peanuts, sesame seeds, or extra cilantro for a pretty, textural touch. Want to go low-carb? Spoon it over cauliflower rice or zucchini noodles. For an elegant touch, serve in shallow bowls with lime wedges on the side for squeezing.

Drinks to pair with your meal

This dish pairs beautifully with a crisp, refreshing drink. A chilled glass of Sauvignon Blanc or a light, fruity rosé works wonders with the nutty richness of the sauce. If you prefer non-alcoholic options, a cold Thai iced tea or a cucumber-mint soda feels just right.

Storage and reheating tips

Got leftovers? Store the peanut chicken in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions in 30-second intervals, stirring each time to ensure even heating. Alternatively, warm it on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. Freezing is also an option—just let it cool completely before transferring to a freezer-safe container. It’ll keep for up to 3 months.

Adjusting the recipe for different servings

This recipe makes about four servings, but you can easily scale it up or down. For a larger crowd, double the ingredients and use a larger slow cooker. If halving the recipe, keep the cooking time the same, but check for doneness a bit earlier. One thing to note: peanut butter-based sauces tend to thicken as they cook, so you might need to adjust the amount of chicken broth to get the consistency just right.

Potential hiccups (and how to fix them)

Too salty: If the sauce tastes a bit too salty, stir in an extra splash of lime juice or honey to balance it out.
Too thick: Add a little more chicken broth or water to loosen it up.
Chicken too dry: Make sure not to overcook. Stick to the recommended times for tender, juicy chicken.
Sauce separating: This can happen if the peanut butter isn’t fully mixed. Next time, whisk thoroughly before pouring!

Ready to give it a try?

This slow cooker peanut chicken is comfort food at its best—simple, flavorful, and endlessly adaptable. I can’t wait to hear how you make it your own! Whether you stick to the original recipe or get creative with your own twists, this dish is sure to become a regular on your dinner table.

FAQs

1. Can I use crunchy peanut butter?
Absolutely! It adds a bit of texture, which can be a nice change.

2. What’s the best way to shred the chicken?
Two forks work well, or use a hand mixer on low speed for a quicker option.

3. Can I make this ahead of time?
Yes! The flavors deepen as it sits, making it perfect for meal prep.

4. Is there a way to make this nut-free?
Try sunflower seed butter or tahini as a substitute for peanut butter.

5. Can I cook this on the stovetop instead?
Sure! Simmer everything in a covered pot over low heat for about 45 minutes, stirring occasionally.

Slow Cooker Peanut Chicken Recipe