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My Slow Cooker Peanut Chicken has saved dinner countless times in my busy kitchen. The way the creamy Thai-inspired peanut sauce infuses the tender chicken creates something magical while your slow cooker does all the work. I love coming home to this aromatic dish knowing a delicious dinner is moments away from hitting our table.
Why This Recipe Works
The beauty of this dish lies in how it brings Thai flavors right to your kitchen without any fuss. I pop everything in before heading out and return to perfectly cooked chicken in rich peanut sauce. It's become my go-to recipe when I need something that pleases everyone from my picky eaters to my foodie friends.
Shopping List Time
- Chicken Breasts: I use boneless skinless but sometimes swap in thighs for extra juiciness.
- Bell Peppers and Onions: Red peppers add wonderful sweetness though any color works in my kitchen.
- Garlic: Fresh minced garlic makes all the difference here.
- Peanut Sauce: My signature blend of natural peanut butter chicken broth soy sauce honey sesame oil and chili garlic paste creates pure magic.
Let's Get Cooking
- Layer Your Ingredients
- Start with a bed of peppers onions and garlic in your slow cooker then nestle the chicken on top.
- Create the Sauce
- Whisk together your peanut butter broth and seasonings until smooth and creamy.
- Set and Forget
- Pour that gorgeous sauce over everything let it cook low and slow for 6-8 hours or quick and hot for 3-4.
- Final Touches
- Just before serving brighten everything up with lime juice and fresh cilantro. A sprinkle of chopped peanuts makes it picture perfect.
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My Kitchen Secrets
Sometimes I quickly sear the chicken first it adds such amazing flavor. A splash of coconut milk at the end makes the sauce extra creamy. When life gets super busy I prep all my veggies and sauce the night before it makes morning assembly so quick.
Making It Your Own
For friends with nut allergies sunflower seed butter works beautifully. This sauce is so versatile I've used it with shrimp tender steak bites and even tofu when cooking for my vegetarian daughter. Each version brings its own special touch to the dish.
Other Cooking Methods
No slow cooker? No problem. This works wonderfully on the stovetop just brown your chicken and veggies first then simmer in that lovely sauce. For oven baking pop everything in a dish at 375°F for about 25 minutes until your chicken is perfectly done.
Perfect Pairings
We love this over fluffy jasmine rice or sometimes coconut rice for extra indulgence. Udon noodles soak up the sauce beautifully too. Add some steamed broccoli or a crisp cucumber salad on the side and dinner is complete.
Saving for Later
This dish keeps beautifully in the fridge for quick weekday lunches. I often make a double batch to freeze portions for busy weeks ahead. Just thaw overnight when you need an easy dinner fix.
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Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
- Yes, boneless chicken thighs work great and stay even more tender. Cook times remain the same, and they're actually more forgiving if cooked longer.
- → Is this recipe freezer friendly?
- You can freeze the cooked chicken with sauce for up to 3 months. Thaw overnight in the fridge and reheat gently to prevent the sauce from separating.
- → What can I serve this with?
- Serve over rice or noodles to soak up the sauce. Add steamed broccoli or snap peas for extra vegetables.
- → Can I make this less spicy?
- Reduce or omit the chili garlic paste to make it milder. The peanut sauce will still be flavorful without the heat.
- → Why is my sauce too thick or thin?
- If too thick, add more chicken broth. If too thin, mix in extra peanut butter. The sauce will thicken as it cools.