Easy Crockpot Peanut Butter Chicken Recipe (For Two)
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This crockpot peanut butter chicken is an easy dinner made with boneless chicken breast slow cooked in my homemade peanut sauce with lime, garlic, and ginger. The peanut butter makes the sauce rich and creamy, and the lime adds a touch of freshness. It’s sized for two, but it’s easy to scale.
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This recipe is so easy, all that needs to be done is stir the sauce together, add the chicken and let the crockpot do the work. When I have the time, I take a few extra minutes to sear the chicken first because it adds flavor, but you can skip it. When it’s time to eat, I stir-fry some vegetables, cook some rice and dinner is done.
Recipe Highlights
- This recipe is made for two, with half a pound of chicken. Double everything for a larger serving.
- My homemade peanut sauce comes together in one bowl with pantry ingredients. You can also use jarred peanut sauce too.
- Leftovers turn into wraps, salads or a noodle toss the next day.
Ingredient Notes
- Chicken breast: Boneless breasts are my first choice, but a lot of people prefer thighs because they stay juicier.
- Short-cut Note: Already-cooked chicken, like rotisserie or leftovers, doesn’t need the slow cooker. Warm it in the sauce on the stove for 10 minutes.
- Peanut butter: I prefer natural peanut butter which is thinner and less sweet. Regular creamy works too; use a little less honey. Crunchy peanut butter works too for a little extra texture in the sauce. Almond or sunflower butter works if you need peanut-free.
- Tamari or soy sauce: Use coconut aminos or tamari for soy-free.
- Honey: Maple syrup works too.
- Fresh ginger and garlic: In a pinch, use 1/4 teaspoon each of ground ginger and garlic powder.
- Lime juice: Freshly squeezed is best, if you don’t have a lime, you can use a lemon.
- Broth: Water is fine. The sauce carries the flavor.
Save Time – Use 2/3 jarred store-bought peanut sauce in place of the homemade sauce ingredients. If you want a bigger batch, here’s the full recipe for my homemade peanut sauce that you can double and use for dipping and cooking.
How to Make Slow Cooker Peanut Butter Chicken
- Whisk the peanut sauce ingredients, lime juice and broth together until smooth.
- Optional – Pat the chicken dry and sear it in a hot skillet with olive oil, about 3 minutes per side.
- Pour the sauce into the slow cooker, add the chicken and turn it to coat.
- Cook on low for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F. Stir fry your vegetables in the last 10 minutes.
Make It Your Way
This is an easy recipe to change up. Once the peanut sauce is made, you can swap the chicken, add whatever vegetables you have, or turn up the heat. Here are some suggestions:
- Protein: Chicken thighs, pork tenderloin, or shrimp stirred in for the last 30 minutes. Tofu works too; press it well first.
- Vegetables: I usually stir-fry some veggies while the chicken finishes. On a busy day that’s the only cooking left, and dinner is done. Broccoli, snow peas, bell peppers, carrots and mushrooms all work. If you’d rather add them to the pot, put them in for the last 30 to 60 minutes so they don’t get soft.
- Sauce/Flavor: Add sriracha or chili garlic sauce for heat, or swap half the broth for coconut milk to make it creamier. Try a dash of sesame oil for a bit more flavor.
- Finish: Chopped peanuts, green onions, cilantro, a squeeze of lime.
If you like building dinner this way, with the pieces picked from what you have, my slow cooker dinner roundup has more combinations to try.
How to Store Leftover Peanut Butter Chicken
- Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Freeze for up to 3 months. The sauce thickens once it’s cold, so add a splash of broth or water when you reheat it on the stove or in the microwave.
Leftover Peanut Butter Chicken Ideas
- Salad: Top greens with sliced chicken and drizzle with extra sauce.
- Wraps: Tuck it into a tortilla or lettuce leaves with spicy mango salsa.
- Noodle toss: Warm the chicken and toss it with cooked noodles and whatever vegetables are left in the crisper.
Serving Suggestions
Spoon the chicken and sauce over jasmine rice, brown rice,or cauliflower rice. Stir-fried vegetables, green beans or a zucchini ribbon salad round it out. Top with chopped peanuts and green onions. You can also shred the chicken and serve it over rice noodles.
How to Store Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stovetop over low heat or in the microwave.
Want more dinners you can start in the morning and forget about? Here are more slow cooker slow cooker recipes.
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Click on serving size to scale this recipe
Crockpot Peanut Butter Chicken for Two
Equipment
- 2 to 3 quart slow cooker
- heavy skillet optional for searing
- small bowl or jar for mixing sauce
Ingredients
Chicken
- 2 teaspoons olive oil
- 1/2 pound boneless chicken breast
- 2/3 cup peanut sauce from the sauce recipe below
- 2/3 cup chicken broth or water
- 1 tablespoon lime juice freshly squeezed
Peanut Sauce
- 1/2 cup natural peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly grated ginger
- 2 cloves garlic grated or minced
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes more or less to taste
- 1/4 cup water
Instructions
- Make the sauce. Whisk the peanut butter, tamari, honey, ginger, garlic, lime juice, red pepper flakes and water together until smooth. Use 2/3 cup in this recipe. You might have some left over to use on salads or stir fries, or to save for later.
- Sear the chicken (optional). Pat the chicken dry with paper towels. Heat the olive oil in a heavy skillet over medium-high heat until it shimmers. Sear the chicken until golden, about 3 minutes per side. It won’t be cooked through yet.
- Slow cook. Stir the 2/3 cup peanut sauce, broth and lime juice together in the slow cooker. Add the chicken and turn it to coat. Cover and cook on low for 2 1/2 to 3 1/2 hours, until the chicken reaches 165°F. If you skipped searing, add about 30 minutes.
- Serve. Serve the chicken breasts whole, or shred the chicken and spoon the sauce over it. Serve with rice or noodles and stir-fried vegetables.
Video
Notes
- Leftover peanut sauce keeps for 2 to 3 weeks in the fridge. Short on time? Use 2/3 cup jarred peanut sauce and skip the sauce ingredients.
- If the sauce is too thick, stir in water a tablespoon at a time. If it’s too thin, stir in a little more peanut butter.
- Thaw frozen chicken before slow cooking.
- Store leftovers in the fridge for 3 to 4 days, or freeze for up to 3 months.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Peanut Butter Chicken FAQs
Yes, it can. Once the chicken is browned on top of the stove, add the peanut sauce. Cover the skillet and reduce the heat to low and simmer for an hour or until the internal temperature of the chicken reaches 165 degrees f.
Yes. Figure 1 1/2 to 2 hours on high, until the chicken reaches 165°F.
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I love how easy and delicious this was to make. I added a little bit of soy sauce and it was so good.
Thank you Mary, I’m glad you liked it!
What is peanut sauce. How do you make it or purchase it/
Hi Pat, Peanut sauce is a sauce that’s made with peanut butter and soy sauce. There is a link to a recipe in the post and you can also buy it in the Asian food section of your supermarket.