Slow Cooker Peanut Chicken {Crock-Pot Recipe}

I have to confess, I have a slight addiction to peanut butter. I just love it! Crunchy or creamy—it doesn’t matter to me. A while back, I was thinking of a way to incorporate my love for peanut butter into some type of chicken dish. After a few trial and error techniques (and a little inspiration from the dishes that I had learned to make while I was living in the South Pacific), I finally came up with a simple slow cooker recipe for Peanut Chicken. The recipe does have a strong peanut taste, so if you are a fan of peanuts or peanut butter than you are probably going to enjoy this one.

  • 2 to 4 lbs. Whole Boneless Chicken Breasts or Tenders
  • 1/2 Large Onion, diced into desired bite-size pieces
  • 1 Teaspoon of Minced or Grated Fresh Ginger
  • 1 Tablespoon of Minced Fresh Garlic
  • 2 Tablespoons of Brown Sugar
  • 1/8 Teaspoon of Black Pepper
  • 2 Teaspoons of Cumin
  • 1 Cup of Creamy Peanut Butter
  • 1 Can (13.5 oz.) of Coconut Milk
  • 4 Teaspoons of Fish Sauce (optional)
  • 2 Tablespoons of Thai Red Curry Paste (optional)
  • Optional Garnish: Crushed Peanuts (I just take a bunch of whole peanuts and throw them into the food processor)

  1. Combine all of the ingredients into a slow cooker.
  2. Cook on LOW for about 5-6 hours. Be sure to stir occasionally throughout the cooking time, because the peanut butter may have a tendency to stick to the sides of the slow cooker.
  3. Once fully cooked, the chicken will have an almost shredded/pulled consistency. It is best served over a nice hot plate of rice. I also like to add a crushed peanut garnish on top of the finished product.