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Close up of moist chicken chunks coated in thick creamy peanut sauce with visible steam and garnishes. (Slow Cooker Peanut Chicken)

Slow Cooker Peanut Chicken: The Ultimate Creamy Crockpot Dinner

This Slow Cooker Peanut Chicken features tender chicken breast chunks in a thick, glossy, light-brown creamy peanut sauce. Garnished with crushed peanuts and fresh cilantro, it is the perfect easy, high-protein weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Chicken Breast 900g, cut into 1-inch chunks
  • 3/4 cup Creamy Peanut Butter 190g
  • 1 can Full-Fat Coconut Milk 400ml
  • 1/3 cup Soy Sauce 80ml, or Tamari
  • 3 tbsp Honey 45ml
  • 1 tbsp Fresh Ginger Grated
  • 4 cloves Garlic Mincing
  • 2 tbsp Lime Juice Freshly squeezed
  • 1/4 cup Roasted Peanuts Crushed for garnish
  • 1/4 cup Fresh Cilantro Chopped
  • 2 whole Green Onions Sliced into rounds

Equipment

  • 1 Slow Cooker (Crockpot) Preferably with a black ceramic insert
  • 1 Mixing Bowl For whisking the sauce

Method
 

Preparation
  1. Cut chicken breasts into 1-inch moist chunks and place in a black ceramic slow cooker.
  2. In a bowl, combine peanut butter, coconut milk, soy sauce, honey, ginger, and garlic. Whisk until a smooth, light-brown creamy sauce forms.
Cooking
  1. Pour the sauce over the chicken. Cover and cook on Low for 3-4 hours or High for 1.5-2 hours until chicken is tender and thoroughly coated.
  2. If needed, stir in a cornstarch slurry and cook on high for 15 minutes to achieve a thick, glossy consistency.
Finishing
  1. Just before serving, stir in lime juice. Top with crushed roasted peanuts, fresh chopped cilantro, and sliced green onions.

Notes

Use full-fat coconut milk for the glossiest sauce.
Serve immediately over jasmine rice for the best experience.