Crockpot Peanut Chicken

This crockpot chicken recipe is so easy and so flavorful, your family will ask for it again and again.  This peanut chicken is delicious and the crockpot does all the work for you!

I have to admit, I almost couldn’t believe how delicious this chicken turned out since it was so easy to make! I whisked together a simple sauce, added it to the Crockpot with the chicken, and this hands off dinner turned out great!

To round out the meal, I sautéed some veggies and made some rice to go with this.  The chicken Is great over rice and if you mix it all together into a messy bowl it is amazing.  But I am also looking forward to trying this in other ways – I am thinking peanut chicken lettuce wraps is my next up!

If you are looking for some other great easy dinner ideas, I definitely recommend my kung pao sheet pan chicken dinner, my maple dijon chicken sausage sheet pan, and this Chicken Fried Rice.

Crockpot Peanut Chicken Ingredients

• Chicken- You could try this with other proteins but the chicken is perfect at soaking up the sauce. I used chicken breast meat.
• Smooth peanut butter – the base of our peanut sauce. You could use crunchy peanut butter if you want, but I prefer to use smooth.
• Full fat coconut milk – makes this extra creamy, and also makes this a dairy free recipe.  But you could probably use dairy milk or heavy cream if you like.  Coconut milk is just the creamiest!
• Soy sauce – essential for the flavor of our sauce.  But for a gluten free option you can sub this with tamari, and for a soy free option you can sub this with coconut aminos.
• Honey – adds a little sweetness to our dish.  I have also used hot honey for a little kick and LOVE that so if you are into spicy foods I highly recommend.  You could also probably sub for agave or maple syrup if you prefer.
• Sesame oil – truly a game changer.  Took me so long to come around to buying this for recipes but I was so glad once I did.  It really adds a little something extra to asian sauces!
• Lime juice – adds a little acidity as a balance to our creamy sauce
• Spices – I used minced garlic and ginger to add a bunch of great flavor to this peanut sauce.  You could omit or add anything you prefer!

Tips for the Perfect Crockpot Peanut Chicken:

Luckily a great healthy crockpot recipe doesn’t require too many instructions!  But here are my tips so your peanut chicken turns out perfectly:

• Your peanut sauce will be thick – that is okay.  This is on purpose. As the crockpot cooks the chicken, it will release a lot of water.  Having a super thick sauce upfront makes the sauce the perfect consistency when it is done, if it started just right, it would be too runny.
• What if I can’t find a 17oz bag of stir fry veggies? Serve this with any veggies you like! I like getting a bag of premixed stir fry veggies because I am lazy, but you can also buy items separately.  You can also find stir fry veggies in the freezer section.
• What if I can’t shred my chicken halfway through? That is fine! I like to do that to give it some time to really marinade in the sauce.  But if you are going to be at work all day, don’t sweat it!  Shred it when you get home and leave it warm for 20 minutes to let it stew.

If I missed something, you have a question about don’t hesitate to ask in the comment section below, or shoot me a DM on Instagram!

In addition to the listed ingredients, you will need:

• a crockpot
• a mixing bowl
• a whisk or fork for the sauce
• whatever you need to cook the sides you choose

I hope you enjoy this easy healthy dinner idea!

Crockpot Peanut Chicken

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5 from 1 review

• Author: Megan
• Total Time: 4 hours 10 minutes
• Yield: 4+ servings 1x
• Diet: Gluten Free

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Description

A crockpot chicken recipe so easy and so flavorful your family will ask for it again and again.  This tasty recipe is an easy way to get dinner on the table without the fuss!

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Ingredients

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Peanut Sauce:

• 1/2 cup smooth peanut butter
• 1/4 cup full fat coconut milk
• 3 tablespoons soy sauce or tamari
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 lb chicken breasts

For the Sides:

• 1 cup uncooked rice
• one 17oz bag stir fry veggies (fresh or frozen, or get a variety of your favorite veggies – broccoli, bell peppers, edamame all go great with this!)

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Instructions

1. Make your sauce by whisking together all of your ingredients, set aside (note: this will be really thick, that is how it is supposed to be! The crockpot will create juices that will thin it out.)
2. Put your chicken in the crock pot, and cover with your sauce.  Set on low for 3 1/2 – 4 hours.
3. Halfway through cooking (if you can), shred your chicken.  If you are cooking it while you are at work, you can just shred when you get home and it is done.
4. When the the chicken is almost done, make your sides.  Cook rice according to instructions (will need about 15 minutes), and for your veggies just saute in a wok or pan over medium heat with some soy sauce and salt and pepper until soft.
5. Serve chicken over rice with veggies on the side.

Notes

*Can swap soy sauce for tamari for a gluten free option, or for coconut aminos for a gluten free and soy free option.

**I have also used hot honey for a little kick and it tastes great! I use Mike’s Hot Honey.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Crockpot
• Cuisine: Asian

Nutrition

• Serving Size: ~1/4 of chicken