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Overhead shot of Slow Cooker Peanut Chicken showing the thick orange-brown sauce and tiny spice flecks.

Slow Cooker Peanut Chicken with a Creamy Satay-Style Sauce

This Slow Cooker Peanut Chicken features tender breast chunks in a thick, glossy peanut sauce. Topped with toasted peanuts and scallions, it's a Southeast Asian-inspired meal that's easy to prep and visually stunning.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 485

Ingredients
  

Ingredients
  • 2 lbs boneless skinless chicken breasts cut into 1-inch chunks (907g)
  • 1 cup creamy peanut butter processed variety for best texture (250g)
  • 1 can full-fat coconut milk 400ml
  • 3 tbsp soy sauce 45ml
  • 2 tbsp honey or brown sugar (42g)
  • 1 tbsp rice vinegar 15ml
  • 1 tbsp red curry paste 15g
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced (15g)
  • 1 tbsp cornstarch mixed with 2 tbsp water (8g)
  • 1/4 cup toasted peanuts coarsely chopped
  • 3 stalks green onions thinly sliced rings
  • 1 tsp dried red pepper flakes for dusting

Equipment

  • 1 Slow Cooker 6-quart recommended
  • 1 Whisk For emulsifying the sauce

Method
 

Preparation
  1. In the slow cooker insert, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, red curry paste, garlic, and ginger until smooth.
  2. Place the bite-sized chicken chunks into the sauce and stir until each piece is thoroughly coated.
Cooking
  1. Cover and cook on LOW for 3-4 hours until the chicken is tender and moist.
  2. Whisk the cornstarch slurry into the sauce. Turn the slow cooker to HIGH and cook for an additional 20-30 minutes until the sauce is thick and glossy.
Serving
  1. Serve in a shallow bowl. Top generously with chopped toasted peanuts, sliced green scallion rings, and red pepper flakes.

Notes

Tip 1. Use creamy peanut butter for a glossy finish; natural butter can separate.
Tip 2. Slice scallions on a bias for a professional look.