Description
This Slow Cooker Peanut Chicken features tender chicken breasts simmered in a rich, creamy peanut sauce infused with garlic, ginger, lime, and coconut milk. Perfectly balanced with sweetness, savory soy, and a touch of spice, this comforting dish is easy to prepare and ideal for serving over jasmine rice with fresh cilantro, roasted peanuts, and lime wedges for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts (approximately 1.5 to 2 pounds)
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup chicken broth
- 3 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 cup coconut milk
- 1 large red bell pepper, thinly sliced
For Garnish and Serving
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- Cooked white or jasmine rice, for serving
- Lime wedges, for serving
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker in a single layer to ensure even cooking.
- Make the Peanut Sauce: 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, and a pinch of salt and black pepper. Stir until the mixture is smooth and well blended.
- Coat the Chicken: Pour the peanut sauce over the chicken breasts in the slow cooker, ensuring each piece is thoroughly coated with the sauce.
- Add Remaining Ingredients: Add the coconut milk and sliced red bell pepper to the slow cooker. Gently stir to combine these ingredients with the sauce and chicken without displacing the chicken too much.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours, until the chicken is cooked through and tender enough to shred easily.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker and stir well to combine with the peanut sauce.
- Serve: Spoon the shredded peanut chicken over cooked jasmine or white rice. Garnish with fresh cilantro and chopped roasted peanuts. Serve with lime wedges on the side to add a fresh citrusy note as desired.
Notes
- Adjust the crushed red pepper flakes to control the heat level of the dish or omit for no spice.
- Using creamy peanut butter ensures a smooth sauce texture; avoid chunky peanut butter for best results.
- For gluten-free preparation, substitute soy sauce with tamari or a gluten-free soy alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe pairs beautifully with steamed vegetables or a fresh cucumber salad for added crunch and freshness.
