There’s something deeply satisfying about coming home to the rich, inviting aroma of a dinner that has been slowly simmering away all day. This Slow-Cooker Peanut Butter Chicken Recipe is the absolute epitome of that feeling. It’s a dish that transforms simple ingredients into something truly special with minimal fuss. The sauce is the star here; it’s a beautifully balanced blend of creamy, nutty peanut butter, savoury soy sauce, a hint of zesty lime, and a gentle warmth from ginger and chilli. Friends always ask me for this recipe after trying it at my house, and I’m always delighted to share it.

What we’re creating here is more than just a simple slow cooker chicken dish. It’s a complete meal that feels both comforting and a little bit exotic. The chicken becomes incredibly tender, practically falling apart as it soaks up all the glorious flavours of the sauce. It’s a fantastic recipe for those busy weekdays when you crave a home-cooked meal but don’t have hours to stand over the hob. It works wonderfully for a relaxed weekend family dinner, too, as it always gets glowing compliments.

Recipe Overview

This slow-cooker peanut butter chicken delivers tender chicken thighs bathed in a rich, savoury, and slightly sweet peanut sauce. The beauty of the slow cooker is how it melds the flavours of garlic, ginger, and lime into the peanut base, creating a sauce with real depth. After testing this recipe five times, I found that browning the chicken first makes a significant difference, adding a layer of caramelisation that really elevates the final dish.

• Prep Time: 15 minutes
• Cook Time: 4-7 hours
• Total Time: 4 hours 15 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Slow-Cooker Peanut Butter Chicken Recipe

• Rich, Authentic Flavour: The sauce isn’t just peanut butter and soy. It’s a complex blend where the creamy nuttiness is cut through with fresh lime juice, the deep umami of soy sauce, a touch of sweetness from honey, and a background warmth from fresh ginger and garlic.
• Hands-Off Cooking: After a quick 15-minute prep, the slow cooker does all the work. It’s a genuine set-and-forget meal that fills your home with an amazing aroma for hours.
• A Versatile Recipe: You can easily adapt this to your taste. Swap chicken thighs for chicken breasts (reduce cooking time slightly), add a handful of spinach in the last 30 minutes, or throw in some diced red pepper for extra colour and texture.
• Ideal for Meal Prep: This dish is fantastic for making ahead. The flavours actually deepen overnight, making the leftovers just as good, if not better, the next day. It’s a brilliant choice for a week of delicious lunches.
• Family Tested and Approved: My entire family adores this meal. Even my fussiest eater can’t get enough of the sauce, and it’s become a regular feature in our dinner rotation, much like my Flavorful Chicken Tikka Masala Recipe.

Slow-Cooker Peanut Butter Chicken Recipe

⏱️ 15 min prep  •  🍳 195 min cook  •  👥 5 servings

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Ingredients You’ll Need

For this recipe, using a good quality, natural smooth peanut butter is key. I prefer brands like Meridian or Whole Earth where the only ingredient is peanuts, as they don’t contain added sugars that can make the sauce overly sweet. The consistency is also much better for creating a smooth, velvety sauce.

• 900g boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• For the Peanut Sauce:
• 150g smooth, natural peanut butter
• 80ml reduced-sodium soy sauce
• 60ml water or chicken stock
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes (or to taste)
• For Garnish (Optional):
• Fresh coriander, chopped
• Spring onions, thinly sliced
• Crushed roasted peanuts
• Lime wedges

Kira’s Tip: Don’t be tempted to use powdered ginger or garlic from a jar. The vibrant, zesty flavour you get from grating fresh ginger and mincing fresh garlic cloves is absolutely essential for the character of this sauce. It makes all the difference.

How to Make Slow-Cooker Peanut Butter Chicken Recipe

The process is straightforward. We start by building a flavour base on the hob before transferring everything to the slow cooker to work its magic. This initial browning step is optional if you’re very short on time, but I highly recommend it.

1. Sear the Chicken: Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until they are golden brown. You may need to do this in batches. Transfer the browned chicken to the slow cooker pot.
2. Sauté the Aromatics: In the same frying pan, reduce the heat to medium. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring continuously so they don’t burn.
3. Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, water (or chicken stock), honey, rice vinegar, lime juice, sesame oil, and red pepper flakes. What works best for me is to whisk until the sauce is completely smooth and uniform.
4. Combine in the Slow Cooker: Pour the sautéed onion, garlic, and ginger over the chicken in the slow cooker. Then, pour the prepared peanut sauce over everything, ensuring the chicken is well coated.
5. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 6-7 hours or on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through. The internal temperature should reach at least 74°C according to the Food Standards Agency guidelines.
6. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can remove the chicken from the slow cooker and transfer the sauce to a small saucepan. Bring to a gentle simmer over a medium heat and let it reduce for 5-10 minutes. Alternatively, you can make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, whisk it into the sauce in the slow cooker, and cook on HIGH for another 15-20 minutes until thickened.
7. Finish and Serve: Return the chicken to the sauce if you removed it. Give everything a gentle stir. Serve the peanut butter chicken hot, garnished with chopped coriander, spring onions, and crushed peanuts. Offer lime wedges on the side for squeezing over.

Tips From My Kitchen

• Chicken Choice: I strongly recommend using chicken thighs for this recipe. They have a higher fat content than breasts, which means they stay wonderfully moist and tender during the long cooking time. Chicken breasts can work, but cook them on the lower end of the time range to prevent them from drying out.
• The Secret Step: Don’t skip searing the chicken! I learned that this initial browning step creates a much deeper, more savoury flavour through the Maillard reaction. It adds a complexity that you just don’t get from putting the raw chicken straight into the pot.
• Make-Ahead Magic: You can prepare the entire peanut sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also chop your onion, garlic, and ginger ahead of time. This makes assembly on the day a matter of minutes.
• Storing and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over a low heat or in the microwave. The sauce may thicken in the fridge, so you might need to add a splash of water or chicken stock when reheating.

Common Mistakes to Avoid

• Overcrowding the Slow Cooker: Ensure your slow cooker is large enough to hold the chicken in a relatively even layer. If the pot is too full, the chicken will steam rather than braise, resulting in a less desirable texture and a watered-down sauce. Use a 5-6 litre slow cooker for this amount.
• Using the Wrong Peanut Butter: Heavily processed peanut butters with added sugar, salt, and oils can make the sauce greasy and cloyingly sweet. Stick to a natural, 100% nut butter for the best flavour and consistency.
• Not Tasting Before Serving: Always taste the sauce at the end of cooking. It might need a final squeeze of lime juice to brighten it up, a little more honey for sweetness, or a pinch more chilli for heat. Adjusting the seasoning is the final touch that makes it perfect.

What to Serve With Slow-Cooker Peanut Butter Chicken Recipe

This dish is incredibly versatile and pairs beautifully with a variety of sides. Here are a few of my favourite combinations:

• Steamed Basmati or Jasmine Rice: The fluffy grains are ideal for soaking up every last drop of that delicious peanut sauce.
• Steamed Greens: Tenderstem broccoli, green beans, or bok choy provide a fresh, crisp contrast to the richness of the chicken.
• Noodles: This chicken is also fantastic served over rice noodles or soba noodles for a different feel.
• Crispy Potatoes: For something a bit different, my Crispy Oven Roasted Potatoes Side offers a wonderful textural contrast.
• Drink Pairing: A crisp, off-dry Riesling or a light lager cuts through the richness of the peanut sauce beautifully. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Slow-Cooker Peanut Butter Chicken Recipe

A tender and flavorful chicken dish, slow-cooked to perfection in a rich and creamy peanut sauce with a hint of spice. This easy set-and-forget meal is perfect for a comforting weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 5 servings

Course: Main Course

Cuisine: Asian-inspired

Calories: 636

Ingredients Method Notes

Ingredients

  

• 900 g boneless skinless chicken thighs, trimmed of excess fat
• 1 tbsp vegetable oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated

For the Peanut Sauce

• 150 g smooth natural peanut butter
• 80 ml reduced-sodium soy sauce
• 60 ml water or chicken stock
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes or to taste

For Garnish (Optional)

• Fresh coriander chopped
• Spring onions thinly sliced
• Crushed roasted peanuts
• Lime wedges

Method

 

1. Sear the Chicken: Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until they are golden brown. You may need to do this in batches. Transfer the browned chicken to the slow cooker pot.
2. Sauté the Aromatics: In the same frying pan, reduce the heat to medium. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring continuously so they don't burn.
3. Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, water (or chicken stock), honey, rice vinegar, lime juice, sesame oil, and red pepper flakes. What works best for me is to whisk until the sauce is completely smooth and uniform.
4. Combine in the Slow Cooker: Pour the sautéed onion, garlic, and ginger over the chicken in the slow cooker. Then, pour the prepared peanut sauce over everything, ensuring the chicken is well coated.
5. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 6-7 hours or on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through. The internal temperature should reach at least 74°C according to the Food Standards Agency guidelines.
6. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can remove the chicken from the slow cooker and transfer the sauce to a small saucepan. Bring to a gentle simmer over a medium heat and let it reduce for 5-10 minutes. Alternatively, you can make a slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water, whisk it into the sauce in the slow cooker, and cook on HIGH for another 15-20 minutes until thickened.
7. Finish and Serve: Return the chicken to the sauce if you removed it. Give everything a gentle stir. Serve the peanut butter chicken hot, garnished with chopped coriander, spring onions, and crushed peanuts. Offer lime wedges on the side for squeezing over.

Notes

Serve hot over jasmine rice or noodles to soak up the delicious sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I truly hope you enjoy making this Slow-Cooker Peanut Butter Chicken. It’s a recipe I come back to time and again for its comforting, satisfying flavours and its wonderfully simple preparation. It’s proof that a spectacular dinner doesn’t need to be complicated. If you try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Kira