Slow Cooker Peanut Chicken
I’ve been making this slow cooker peanut chicken for years when I want a hands-off dinner that tastes layered and comforting. Tender chicken thighs braised in a creamy, slightly sweet peanut sauce—this is the recipe to reach for on busy weeknights, for potlucks, or whenever you crave something a little different from usual tomato- or cream-based chicken dishes. The sauce comes together in one bowl, the slow cooker does the rest, and the finish yields a glossy, scoopable sauce that’s perfect over rice or noodles. For a similar slow-cooker comfort meal I turn to recipes like this white chicken chili when I want variety in the weekly rotation.
Why you’ll love this dish
This slow cooker peanut chicken is a great recipe because it balances big flavor with minimal effort. The peanut butter delivers richness and body, soy sauce and rice vinegar add salty-acidic depth, and a touch of honey softens the edges for a family-friendly sweetness. It’s:
- Hands-off: mix the sauce, pour over chicken, and walk away.
- Budget-friendly: chicken thighs stretch further and stay juicy.
- Versatile: make it creamy or chunky, mild for kids or bumped up with heat for adults.
“Simple pantry staples turned into a restaurant-quality weeknight dinner—comforting, nutty, and so easy to serve over rice.” — A happy home cook
The cooking process explained
Before you dive into ingredients, here’s a quick overview of how the recipe flows so you know what to expect: whisk a peanut-forward sauce, season and arrange chicken thighs in the slow cooker, pour the sauce over and cook low and slow until the meat is fall-apart tender. Finish on the stovetop if you prefer a thicker glaze. This method gives you juicy chicken and a glossy sauce without babysitting the pot.
What you’ll need
- 2 lbs chicken thighs (bone-in or boneless) — bone-in stays juicier; boneless shreds faster
- 1 cup peanut butter (creamy or chunky) — natural or commercial both work; adjust salt accordingly
- 1/2 cup soy sauce (low-sodium if preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 1/4 cup chopped green onions (for garnish)
- Salt and pepper to taste
Notes and simple swaps: swap almond butter or sunflower seed butter for a nut-free option (see Variations below). If you like heat, add a tablespoon of sriracha or a pinch of cayenne when mixing the sauce. For another comforting slow-cooker dinner, compare techniques with this slow-cooker white chicken chili for inspiration.
Step-by-step directions
- Whisk the sauce: In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, minced garlic, and minced ginger until smooth. If the sauce is very thick, stir in 1–2 tablespoons warm water to loosen it.
- Prepare the chicken: Pat the thighs dry with paper towels and season lightly with salt and pepper. Arrange them in a single layer in the slow cooker.
- Coat the chicken: Pour the peanut sauce evenly over the thighs, turning pieces so they’re well coated.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily with a fork.
- Finish for thickness: If you want a thicker, silkier sauce, transfer the cooked chicken and sauce to a skillet and simmer over medium heat for 3–5 minutes, stirring, until reduced to your liking. Garnish with chopped green onions before serving.
For a saucier, more shredded finish, remove the chicken, shred with two forks, then return the meat to the sauce and stir to combine. For plating tips and side ideas, check this practical slow-cooker pasta-to-chicken pairing guide at a related slow-cooker pasta recipe.
Best ways to enjoy it
Serve this peanut chicken over steamed jasmine rice or coconut rice to soak up the sauce. It’s also excellent over:
- Udon or rice noodles for an Asian-style bowl.
- Cauliflower rice for a low-carb option.
- Stir-fried vegetables (bell peppers, snap peas, carrots) for added crunch and color.
Top with toasted sesame seeds, extra chopped green onions, or a squeeze of lime for brightness. For a simple weeknight bowl, pair it with steamed broccoli and pickled cucumbers; for a heartier meal, serve alongside pan-roasted greens and a wedge of lime. If you want warm, saucy pairings, see ideas from a comforting slow-cooker chicken stew here: slow-cooker chicken stew pairings.
How to store & reheat
Cool leftovers quickly and refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat so the peanut sauce doesn’t separate—add a splash of water or chicken broth if it’s too thick. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F for food safety.
Helpful cooking tips
- Use thighs for better flavor and moisture—white meat can dry out in long slow-cooker stints.
- If using bone-in thighs, add an extra 30–45 minutes of cooking time if needed.
- Natural peanut butter tends to separate; stir it well before measuring. Warm it slightly if it’s hard to whisk.
- If the sauce splits when reheating, whisk in a teaspoon of cornstarch diluted in cold water and simmer until it comes back together.
- For a thicker sauce directly from the slow cooker, remove the lid for the final 30 minutes of high heat or transfer to a skillet and reduce.
Creative twists
- Thai-style: add coconut milk (1 cup) and fish sauce (1–2 tsp) and finish with lime and cilantro.
- Spicy peanut: stir in 1–2 tbsp sriracha, or add chopped chiles with the garlic.
- Nut-free: swap peanut butter for sunflower seed butter and use coconut aminos instead of soy for allergy-friendly flavor.
- Veggie-loaded: add carrots and bell peppers in the last 2 hours on LOW so they stay crisp-tender.
FAQ
Common questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but they can dry out with long cooking times. If using breasts, check for doneness earlier (around 3–4 hours on LOW) and consider removing them when tender to avoid overcooking.
Q: Is this safe for people with peanut allergies?
A: No—this recipe centers on peanut butter. Use sunflower seed butter or almond butter for a peanut-free alternative and adjust seasoning to taste.
Q: Do I need to brown the chicken first?
A: No—browning is optional. It adds extra flavor and color, but the slow cooker will tenderize the meat and develop deep flavors without searing.
Q: How do I thicken the sauce without reducing?
A: Mix 1–2 teaspoons cornstarch with an equal amount of cold water and stir into the sauce. Cook on HIGH for 10–15 minutes to thicken.
Conclusion
Slow cooker peanut chicken is a dependable, flavorful weeknight winner—rich, easy, and flexible enough for families or dinner guests. If you’re curious about regional twists or want a Thai-leaning version with similar techniques, this Slow Cooker Thai Peanut Chicken is a great reference for coconut and lime finishes. For another peanut-forward slow-cooker take with stir-fry style results, try this Slow Cooker Peanut Chicken – The Almond Eater for inspiration.
Slow Cooker Peanut Chicken
Ingredients
Method
- In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, minced garlic, and minced ginger until smooth. If the sauce is very thick, stir in 1–2 tablespoons warm water to loosen it.
- Pat the thighs dry with paper towels and season lightly with salt and pepper. Arrange them in a single layer in the slow cooker.
- Pour the peanut sauce evenly over the thighs, turning pieces so they’re well coated.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily with a fork.
- If you want a thicker, silkier sauce, transfer the cooked chicken and sauce to a skillet and simmer over medium heat for 3–5 minutes, stirring, until reduced to your liking.
- Garnish with chopped green onions before serving.
