Slow Cooker Peanut Chicken
A comforting and hands-off slow cooker recipe featuring fork-tender chicken thighs in a savory-sweet peanut sauce, perfect for rice or noodles.
Ingredients
Main Ingredients
- 2 lbs chicken thighs (bone-in or boneless) Thighs stay juicier; see notes for breasts.
- 1 cup peanut butter (creamy or chunky) Creamy gives a smoother sauce; chunky adds texture.
- 1/2 cup soy sauce Use low-sodium if preferred.
- 1/4 cup honey Adjust for sweetness if desired.
- 1/4 cup rice vinegar For brightness in the sauce.
- 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
Instructions
Preparation
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, minced garlic, and minced ginger until smooth. If the sauce is too stiff, add a tablespoon or two of warm water to loosen.
- Pat the chicken thighs dry and season lightly with salt and pepper. Arrange them in the slow cooker in a single layer if possible.
- Pour the peanut sauce evenly over the thighs, turning any pieces to coat well.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Chicken is done when it reaches 165°F and easily shreds with a fork.
Serving
- Optionally transfer the chicken to a skillet and simmer the sauce a few minutes to thicken. Spoon sauce over the chicken and garnish with chopped green onions before serving.
Notes
For a lower-carb option, serve over cauliflower rice or a bed of roasted vegetables. Store leftovers in an airtight container for 3–4 days in the refrigerator.