Savory Slow Cooker Peanut Chicken for Effortless Meals

This Slow Cooker Peanut Chicken delivers high protein-packed goodness while being completely dairy-free, making it a versatile meal prep option.

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Prep Time 10

Cook Time 3

Shredding Time 15

Total Time 3 25

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 tbsp Toasted Sesame Oil Adds a nutty flavor; any mild oil can be substituted.
3 tbsp Natural Peanut Butter Creates creaminess; try almond or sunflower seed butter for variety.
1 tbsp Fish Sauce (optional) Adds umami depth; use soy sauce for vegetarian variant.
3 tbsp Low Sodium Soy Sauce or Tamari Provides saltiness; coconut aminos for gluten-free option.
1 cup Canned Coconut Milk Forms creamy base; substitute any plant-based milk for lighter version.
1 tbsp Rice Vinegar Adds acidity; apple cider vinegar can be used as an alternative.
2 tsp Sriracha Provides heat; adjust according to spice preference.
½ tsp Kosher Salt Enhances flavor; adjust to taste.

For the Chicken

2 lbs Boneless Skinless Chicken Breasts Main protein source; chicken thighs can be used for richer taste.
1 tsp Kosher Salt Enhances overall flavor.

For the Aromatics

5 cloves Garlic, chopped Can replace with garlic powder (about 1 tsp).
1 small Yellow Onion, diced Shallots can be used instead.
1 tbsp Fresh Grated Ginger Adds fresh flavor; dried ginger (1 tsp) can be a last-minute swap.
2 tsp Curry Powder Provides warmth; garam masala is a great alternative.

For Garnishing

¼ cup Chopped Roasted Peanuts Adds crunch; substitute with sunflower seeds for nut-free option.
to taste Chopped Cilantro or Scallions Use parsley or chives if desired.
2 wedge Lime Wedges Brightens flavors when squeezed on top.

Equipment

Slow Cooker
Skillet
whisk
cutting board
Forks

Method

Step‑by‑Step Instructions

Sauté aromatics: Heat 1 tsp toasted sesame oil in a skillet. Add garlic, onion, and ginger, cooking for 3-4 mins. Stir in curry powder, cook for 1-2 mins, then transfer to slow cooker.
Prepare slow cooker: Combine sautéed aromatics, peanut butter, fish sauce, soy sauce, sweetener, salt, rice vinegar, sriracha, remaining sesame oil, and coconut milk in the slow cooker. Whisk until smooth.
Cook chicken: Place chicken breasts in slow cooker, coat with sauce. Cover and cook on high for 2-3 hours or low for 4-6 hours until tender.
Shred chicken: Remove chicken, shred with forks, and return to the sauce. Stir well and cook on low for an additional 15 minutes.
Serve: Serve with lettuce cups or over jasmine rice. Garnish with peanuts, cilantro or scallions, and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 590mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Sautéing aromatics adds flavor and aroma. Adjust spice levels to taste, and don’t hesitate to swap ingredients for personal preferences. Store leftovers in an airtight container for up to 4 days.

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