Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup coconut milk or chicken broth
- 1 tablespoon rice vinegar or lime juice
- Optional garnish: chopped peanuts, green onions, cilantro
Instructions
- Start by trimming any excess fat from the chicken breasts or thighs. For shredded chicken, cut into smaller cubes or leave whole for a rustic presentation.
- In a mixing bowl, whisk together peanut butter, soy sauce, honey, garlic, ginger, and red pepper flakes. Add coconut milk or chicken broth to achieve a creamy consistency.
- Place the chicken into the Crock-Pot Family-Size Slow Cooker. Pour the peanut sauce over the chicken, ensuring it’s well coated. Cover with the lid and cook on low for 4-6 hours or on high for 2-3 hours until tender.
- Once cooked, shredded or serve whole, garnished with chopped peanuts, sliced green onions, and fresh cilantro. Squeeze in lime juice or rice vinegar for a bright finish.
Notes
- For a thicker sauce, simmer uncovered for 15-20 minutes after cooking to reduce and thicken.
- You can substitute chicken thighs for breasts for juicier results.
- Adjust spice level by varying red pepper flakes or adding hot sauce.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate (about 1/4th of recipe)
- Calories: 400 kcal Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg