Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili flakes (optional for heat)
- 1/2 cup coconut milk or chicken broth
- Chopped peanuts and fresh cilantro for garnish
Instructions
- Gather all ingredients and cut chicken into bite-sized pieces.
- In a bowl, whisk peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and coconut milk to create the sauce.
- Place chicken in the slow cooker and pour sauce over it, ensuring all pieces are coated.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Gently stir the chicken before serving.
- Serve hot, garnished with chopped peanuts and fresh cilantro.
Notes
- Adjust spice level by modifying chili flakes according to taste.
- For juicier chicken, use skinless thighs instead of breasts.
- Blend sauce ingredients for a creamier consistency.
- Use kitchen tools like the Fullstar Veggie Prep Master for quick chopping.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low / 2-3 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg