This slow cooker peanut chicken became one of my go-to comfort meals the first winter I discovered how forgiving a crockpot can be. I stumbled on the idea when I had a jar of creamy peanut butter and a lonely bell pepper in the pantry; I wanted something hands-off but bold in flavor. The result was tender, shred-able chicken bathed in a glossy, nutty sauce with just the right kiss of heat. It’s the sort of dish that fills the kitchen with an irresistible aroma and quickly becomes everyone’s favorite for leftovers.

I remember serving this on a rainy Sunday to friends who’d come over for a casual dinner—plates were scraped clean, seconds were requested, and someone asked for the recipe before dessert. The texture is the star: the chicken breaks apart easily after slow cooking while the sauce thickens slightly, clinging to each strand. Bright lime and fresh cilantro at the finish lift the richness so it never feels heavy. It’s approachable, flexible, and perfect for cooks who want big flavor with minimal fuss.

Ingredients

• Chicken (1.5 lb / 680 g chicken breasts): Choose boneless, skinless breasts for even cooking and easy shredding. If you prefer darker meat, thighs are a great swap because they stay juicier during long cooks; look for organic or free-range where possible.
• Bell pepper (1 red, diced): Adds sweetness and color—red peppers are sweeter than green and hold up well in slow cooking. Dice to roughly 1/2-inch pieces so they soften evenly.
• Yellow onion (1/2 large, diced): Provides savory depth; cooking slowly mellows the sharpness and blends into the sauce. Vidalia or sweet onions work nicely.
• Garlic (2 cloves, chopped): Fresh garlic brightens the peanut sauce—mince finely so it disperses during the long cook.
• Peanut butter (1/2 cup creamy): Use a simple ingredient list (peanuts, maybe salt) for the cleanest flavor. Creamy yields a silkier sauce; crunchy adds texture if desired.
• Chicken broth (1/2 cup): Low-sodium broth lets you control salt; it thins the peanut butter so the sauce coats the chicken rather than clumping.
• Soy sauce (1/4 cup): Provides umami and salt—use reduced-sodium soy sauce to avoid over-salting. Substitute tamari for a gluten-free option.
• Honey (1 tbsp): Balances the savory with gentle sweetness; maple syrup or agave works as alternatives.
• Sesame oil (1 tsp): A little goes a long way—adds toasty, nutty aroma. Toasted sesame oil is preferred.
• Chili garlic paste (1 tsp): Brings controlled heat and garlic flavor; adjust to taste or swap with sriracha for smoother heat.
• Lime juice (1 tbsp): Stirred in at the end to lift the sauce—freshly squeezed for best brightness.
• Cilantro (2 tbsp, chopped): Stirred in at the finish for herbaceous freshness; parsley is an easy substitute if you’re not a cilantro fan.

Instructions

Prep the vegetables: Dice the red bell pepper into 1/2-inch pieces and the half yellow onion into small dice. Chop the garlic finely so it disperses into the sauce during the slow cook. Spread the vegetables in an even layer across the bottom of the slow cooker to create a flavorful base. Layer the chicken: Place the 1.5 lb of boneless chicken breasts on top of the vegetables. For even cooking, arrange pieces so they aren’t stacked tightly—this helps heat circulate and results in consistent tenderness. No need to brown the chicken beforehand unless you prefer the extra depth. Whisk the sauce: In a bowl or glass measuring cup, whisk together 1/2 cup creamy peanut butter, 1/2 cup chicken broth, 1/4 cup soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp chili garlic paste until smooth. If the mixture is very thick, add up to 1-2 tbsp more broth to reach a pourable consistency so it covers the chicken evenly. Cook low and slow: Pour the sauce over the chicken making sure it reaches the sides of the pot. Cook on HIGH for 2–3 hours or on LOW for 4–5 hours. You’re aiming for an internal temperature of 165°F (74°C) and chicken that pulls apart easily with tongs or forks. Use the longer, low setting for juicier results and the high setting when you’re short on time. Finish and freshen: Remove the lid, then stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Taste and adjust seasoning: add a pinch of salt if needed or another 1/2 tsp chili paste for more heat. Serve immediately over rice, noodles, or in wraps.

Storage Tips

Cool leftovers to room temperature no more than two hours after cooking, then refrigerate in shallow airtight containers for quicker cooling. Use within 3–4 days for best quality. For freezing, portion into meal-sized containers, leaving a little headspace for expansion, and label with date. To reheat from frozen, thaw in the fridge overnight, then warm gently on the stovetop with a splash of broth, stirring to reunite the sauce and chicken without overcooking.

Ingredient Substitutions

If you prefer crunchy texture, use crunchy peanut butter or add chopped peanuts as a garnish. For a lower-sodium version, choose reduced-sodium soy sauce or tamari and taste before adding salt. Swap honey for maple syrup to keep it vegan-friendly—but note the recipe contains chicken so to make it fully vegan, replace chicken with firm tofu or tempeh and use vegetable broth. For more heat, increase the chili garlic paste or add a teaspoon of sambal oelek.

Serving Suggestions

Serve over steamed jasmine rice, brown rice, or soba noodles. For a lighter option, spoon over shredded cabbage or lettuce leaves for wraps. Garnish with extra chopped cilantro, a squeeze of lime, toasted sesame seeds, or sliced green onions. It pairs beautifully with quick pickled cucumbers or a bright cucumber-carrot slaw to cut the richness.

Cultural Background

The combination of peanuts and savory sauces is common in several Southeast Asian cuisines—satay and various peanut-based sauces in Thai and Indonesian cooking inspired this adaptation. While not an authentic regional recipe, it borrows those balanced profiles—sweet, salty, sour, and spicy—and reshapes them into an American slow-cooker friendly format that fits modern pantry habits.

Seasonal Adaptations

In summer, toss in grilled corn kernels or sliced snap peas at the end for freshness. In colder months, add root vegetables like carrots or sweet potatoes at the start of the cook for a heartier one-pot meal. For holiday entertaining, double the sauce and use thigh meat for richer results—finish with chopped roasted peanuts for a festive crunch.

Meal Prep Tips

Portion into four microwave-safe containers for an easy workweek lunch. Add rice or noodles to separate compartments or reheat the base and assemble just before eating to preserve texture. The sauce thickens in the refrigerator; when reheating add 1–2 tablespoons of warm broth or water to loosen it. Label and date frozen portions and use within three months for best flavor.

There’s a simple joy in serving a dish that feels both comforting and slightly exotic; this slow cooker peanut chicken does exactly that. It’s an accessible recipe that invites tweaking—try it once, then make it yours with the swaps and garnishes you enjoy most.