Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup natural peanut butter (smooth or crunchy)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1/2 cup chopped peanuts (for garnish)
- Fresh chopped cilantro (optional, for garnish)
- 2 teaspoons sesame oil (for extra flavor)
Instructions
- Season chicken with salt and pepper, then cut into smaller pieces if desired.
- In a bowl, whisk together peanut butter, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- Place chicken in the slow cooker and pour the sauce over the top.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender and cooked through.
- Gently stir the chicken to coat in sauce, then garnish with chopped peanuts and cilantro.
- Serve hot over steamed rice, cauliflower rice, or your favorite grains.
Notes
- Use chicken thighs for a juicier, more flavorful option.
- Substitute almond butter or tahini for varied nutty flavors.
- Reduce honey or use alternative sweeteners for a lower-calorie version.
- Freeze leftovers in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 2-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg