Ingredients
Scale
- 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
- 1 cup unsweetened natural peanut butter (creamy)
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2–3 tbsp rice vinegar or lime juice
- 1 tbsp sesame oil (optional but adds flavor)
- 1 tbsp freshly grated ginger
- 3 garlic cloves, minced
- 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
- 1 cup canned coconut milk (optional for creaminess)
- ½ cup water or chicken broth (to loosen sauce)
Instructions
- Mix the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, garlic, ginger, chili flakes, and water/broth. If using coconut milk, add it in too.
- Add Chicken to Slow Cooker: Place the chicken pieces at the bottom. Pour the sauce over the top. Make sure it coats everything well.
- Cook: Low: 5–6 hours. High: 2.5–3.5 hours. Chicken should be tender and easily shredded with a fork.
- Shred & Stir: Shred the chicken inside the slow cooker with two forks. Stir everything to coat evenly in sauce.
- Garnish & Serve: Top with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot with your choice of side.
Notes
- Adjust spiciness to taste with more or less chili flakes/Sriracha.
- For a thicker sauce, remove the lid and cook on high for the last 15–20 minutes.
- Use full-fat coconut milk for the creamiest texture.
- Prep Time: 10 mins
- Cook Time: 3–6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg