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Slow-Cooker Peanut Butter Chicken Recipe

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
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
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.