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A top-down shot of a white ceramic bowl containing shredded chicken breast generously coated in a thick, smooth, creamy light-brown peanut sauce. (Slow Cooker Peanut Chicken)

Slow Cooker Peanut Chicken with Creamy Satay Sauce

This Slow Cooker Peanut Chicken features tender, shredded chicken breast smothered in a thick, velvety peanut sauce. Served over jasmine rice with crushed peanuts and lime, it's a perfect easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Thai-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Boneless Skinless Chicken Breasts 907g
  • 3/4 cup Creamy Peanut Butter 190g
  • 1 can Full-Fat Coconut Milk 400ml
  • 1/3 cup Soy Sauce 80ml
  • 2 tbsp Honey 42g
  • 1 tbsp Fresh Ginger 15g, grated
  • 3 cloves Garlic minced
  • 1 tsp Red Pepper Flakes plus more for garnish
  • 1/4 cup Roasted Peanuts crushed
  • 3 stalks Green Scallions thinly sliced
  • 1 whole Lime cut into wedges
  • 3 cups Jasmine Rice cooked

Equipment

  • 1 6-Quart Slow Cooker Or similar sized crockpot.
  • 2 Shredding Forks For pulling the chicken apart.

Method
 

Preparation
  1. In a bowl, whisk peanut butter, coconut milk, soy sauce, honey, ginger, and garlic until smooth.
  2. Place chicken in the slow cooker and cover with the peanut sauce. Cook on LOW for 4 hours.
  3. Remove chicken, shred with two forks, and return to the sauce to saturate for 15 minutes.
  4. Serve over jasmine rice and top with crushed peanuts, scallions, pepper flakes, and a lime wedge.

Notes

Use full-fat coconut milk for the creamiest results.
Always zest your lime before cutting it for extra flavor in the sauce.