Description
This Slow Cooker Peanut Chicken is a rich and flavorful dish combining tender chicken breasts with a creamy, spicy peanut sauce infused with curry, ginger, garlic, and a hint of coconut milk. Perfect for busy days, this recipe utilizes a slow cooker for hands-off cooking, delivering a delicious, shreddable chicken meal that can be served over jasmine rice, cauliflower rice, or in lettuce cups for a lighter option. Garnished with chopped peanuts, fresh cilantro, and lime wedges, it offers a satisfying balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Chicken and Sauce
- 2 teaspoons toasted sesame oil (divided)
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon curry powder
- 5 cloves garlic, chopped
- 1 small yellow onion, diced
- 1 tablespoon fresh grated ginger
- 3 tablespoons natural peanut butter
- 1 tablespoon fish sauce (optional)
- 3 tablespoons low sodium soy sauce or tamari
- 2 teaspoons monk fruit brown sweetener or brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha (adjust for spiciness)
- 1 cup canned coconut milk (e.g., Thai Kitchen)
Garnishes and Serving
- ¼ cup chopped roasted peanuts (for garnish)
- Chopped cilantro or scallions (for garnish)
- Lime wedges (for serving)
- Jasmine rice, lettuce cups, or cauliflower rice (for serving)
Instructions
- Sauté Aromatics: Heat 1 teaspoon of toasted sesame oil in a skillet over medium-low heat. Add chopped garlic, diced onion, and grated ginger. Sauté for 3 to 4 minutes until soft and fragrant. Stir in the curry powder and cook for an additional 1 to 2 minutes to bloom the spices. Transfer this mixture into a 6-8 quart slow cooker.
- Mix Sauce and Add Chicken: In the slow cooker, add peanut butter, fish sauce (if using), low sodium soy sauce or tamari, monk fruit sweetener, kosher salt, rice vinegar, sriracha, remaining 1 teaspoon sesame oil, and coconut milk. Whisk these ingredients thoroughly to create a smooth sauce. Place the chicken breasts into the slow cooker and coat them evenly with the sauce.
- Slow Cook Chicken: Cook the chicken on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is thoroughly cooked and easy to shred. Occasionally, scrape down the sides of the slow cooker to incorporate all flavors.
- Shred and Combine: Remove the cooked chicken breasts and shred them into bite-sized pieces with forks. Return the shredded chicken back into the slow cooker, stirring to combine with the sauce. Reduce the slow cooker setting to low and let it cook for an additional 15 minutes to allow the chicken to absorb more flavor.
- Serve: Serve the peanut chicken over jasmine rice, cauliflower rice, or inside lettuce cups for a lighter option. Garnish with chopped roasted peanuts, fresh cilantro or scallions, and lime wedges to squeeze over the top for a burst of freshness and acidity.
Notes
- For a vegetarian version, substitute chicken with tofu and omit fish sauce.
- If you prefer less spice, reduce the amount of sriracha or omit it entirely.
- Use low sodium soy sauce to control salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed or roasted vegetables for a complete meal.
