Let's talk about why everyone loves Slow Cooker Peanut Chicken

Okay, so picture this: it's Tuesday afternoon, the dog is barking at his own shadow (again), I've just realized I've got exactly 28 minutes before everyone descends in a snack-hungry swarm, and I've totally forgotten to defrost the chicken. This slow cooker peanut chicken recipe? Absolute lifesaver. I actually got the idea from my friend Carla years ago – she used to make it for her twins (who, bless them, ate nothing but toast otherwise) and now it's one of my staple I-can-breathe recipes. Do I make it when my house is a zoo? All the time. Also, can we all just agree that anything with peanut butter basically makes itself delicious?

Why you'll love it (I mean, I do every time)

I make this when I'm craving that cozy, almost-too-easy dinner—like, throw-it-in-and-hope dinner (which, let’s be honest, is most Wednesdays). My family goes crazy for it because you get this deep, nutty sauce that’s not too heavy but still feels like an event meal. My only frustration? The first time I tried it, the chicken looked kind of odd swimming in the sauce (don't worry if it looks a bit, um, beige initially—it sorts itself out by the end). And if you love leftovers, you’re in for a treat. Actually, I think it tastes even better the next day, but that’s just me.

What you’ll need: Ingredients (with some leeway)

4 boneless, skinless chicken thighs (or breasts if that’s what’s in your fridge – thighs give more flavor though!)
¾ cup creamy peanut butter (Seriously, any brand works. My gran swore by Sun-Pat, but I grab whatever’s on sale)
⅓ cup coconut milk (full fat is lush, but sometimes I just use regular cow’s milk and it’s fine; almond milk in a pinch isn’t too shabby either)
¼ cup soy sauce (tamagoyaki brand or just the bottle hiding in your fridge, not fussed)
2 tablespoon honey or brown sugar (when I run out, a glug of maple syrup works too – yes, really)
2 tablespoon rice vinegar (but I’ve used apple cider vinegar and nobody’s noticed yet)
3 garlic cloves, minced (or, shhh, a squeeze form a tube if I’m feeling extra lazy)
1 teaspoon fresh ginger, grated (look, honestly, ground ginger is... okay in this—it’s not the end of the world)
½ teaspoon chili flakes (totally optional – the kids rebel if I go full-on spicy)
A handful of chopped fresh cilantro, to finish (parsley if you think cilantro tastes like soap, no judgement)
Lime wedges to serve (plus, sometimes I go wild and throw in some chopped peanuts for crunch)

Here’s how you make it (with my predictable detours)

Toss the chicken in. Pop the chicken thighs (or whatever you've got) into the slow cooker. If you remember to spray the inside with a bit of oil, cleanup’s easier, but honestly I forget most days and just soak it later.
Stir the sauce together. In a bowl (or honestly, just in a measuring jug, fewer dishes), whisk together peanut butter, coconut milk, soy sauce, honey, vinegar, garlic, ginger, and chili flakes. Don’t worry if it looks slightly...well, lumpy. It all melts together later.
Pour sauce over chicken. Make sure everyone’s snuggled under a nice blanket of peanutty goodness. This is where I usually sneak a taste (do it – it’s scientifically proven to lift your spirits, or at least that’s my theory anyway).
Cook away. Cover with the lid, set the slow cooker to low for about 5–6 hours (or high for 3 if you’re running out of daylight). You’ll know it’s ready when the chicken is fork-tender and your kitchen smells like some kind of Thai feast.
Finish and serve. Give it a gentle stir. If the sauce seems too thick, splash in a bit of hot water or more coconut milk. Top with cilantro and lime wedges. Or skip the cilantro entirely if you’re not a fan—my brother says it “tastes like garden soap.”

Notes from not-so-perfect attempts

Once, I used natural peanut butter and forgot to stir the oil back in. The sauce kinda separated. Still tasted great (pro tip: a whisk fixes most things in life).
Don’t panic if it looks chunky halfway through—by the end, it all comes together.
Actually, you can add a handful of frozen peas in the last 30 minutes. They add color and make you feel like you’ve included a vegetable, even if you haven’t planned ahead.

Variations I’ve attempted (confessions included)

Once swapped in pork for chicken (it was...fine, but not life changing).
Threw in a big spoon of crunchy peanut butter instead—my kids loved the little nutty bits.
Tried stirring in some spinach at the end. It turned a bit swampy but, hey, we ate it anyway.

What kit do you actually need?

Slow cooker, obviously (but my mate Claire does this in a Dutch oven in the oven, low and slow—comes out about the same, maybe a bit drier).
A bowl or jug to mix the sauce (or just dump it in the cooker and stir a lot, I won’t tell anyone).
Knife, cutting board, and (if you’re fancy) a microplane for grating ginger. A regular cheese grater just about does the job in a pinch.

How to store it (if it even survives till then)

So, this keeps in the fridge for 2–3 days—technically. In my house, it never lasts more than a day because someone (naming no names, but they know who they are) sneaks back for seconds at midnight. You can freeze individual portions too, just thaw overnight and heat gently in a saucepan (add a splash of water so it doesn't get stodgy).

What to serve it with?

We usually spoon ours over fluffy jasmine rice, sometimes with steamed broccoli (or oven chips if we’ve given up on “balance” that day—don’t judge me). My cousin likes it as a noodle bowl, which is also ace. I have a not-so-secret fondness for serving it with a cucumber salad on the side (here’s a salad recipe I really like, from Serious Eats). And you know what? Leftovers in a wrap are suspiciously good too.

Mistakes (aka my pro tips...learned the hard way)

I once tried rushing this by starting on high then switching to low. The sauce was weirdly grainy. So, just let it ride on one steady setting.
If you’re low on sauce at the end, resist adding cold water straight in—heat it a bit first, otherwise you’ll just thin the flavor.
Don’t skip the lime at the end. Lemon works if you must. But the zingy finish really brings it all together, or at least I think it does.

FAQ (Because yes, people actually asked me these things)

Can I make this dairy-free?: Yep! Just use your fave plant milk or all coconut milk. Totally works, promise—here's a resource on different coconut milks if you need a primer.
What about nut allergies?: Honestly, this one’s tricky. I’ve heard good things about sunflower seed butter, though I haven’t tried it myself (allergy stuff is serious business, so always check).
Does it work with frozen chicken?: So, official guidelines say not to, but... in a pinch, I have. I just give it an extra hour and make sure it’s piping hot all the way through.
Can I double the recipe?: Yeah, just make sure your slow cooker’s not more than three-quarters full or you’ll end up with a weirdly uneven result. Trust me on that one.

There you have it – Slow Cooker Peanut Chicken, from my slightly chaotic kitchen to yours. If you do give this a bash, let me know how you get on (and maybe send snacks?). For more slow cooker ramblings, this site has some properly useful hacks. Oh, and if you ever find a way to keep cilantro fresh for more than three days, tell me your secrets!

Slow Cooker Peanut Chicken Recipe