Description
A rich and creamy slow-cooked chicken dish featuring a flavorful peanut sauce with hints of ginger, garlic, and lime. Perfect for serving over rice or noodles for a comforting meal.
Ingredients
2 pounds boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
¾ cup creamy peanut butter
½ cup low-sodium soy sauce
â…“ cup honey
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
2 tablespoons lime juice
1 teaspoon chili flakes (optional)
1 cup coconut milk
1 tablespoon cornstarch
2 tablespoons water
¼ cup chopped green onions (optional garnish)
2 tablespoons chopped cilantro (optional garnish)
2 tablespoons crushed roasted peanuts (optional garnish)
3 cups cooked jasmine rice or 12 ounces cooked rice noodles for serving
Instructions
Place the chicken breasts in the bottom of the slow cooker and season with salt and black pepper.
In a bowl, whisk together peanut butter, soy sauce, honey, ginger, garlic, lime juice, chili flakes, and coconut milk until smooth.
Pour the peanut sauce over the chicken in the crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Remove the chicken and shred it using two forks.
Return the shredded chicken to the slow cooker and stir into the sauce.
Mix cornstarch and water in a small bowl and stir it into the crockpot to thicken the sauce.
Cook for an additional 15 minutes on high until the sauce thickens.
Serve over rice or noodles and garnish with green onions, cilantro, crushed peanuts, and lime wedges.
Notes
For extra vegetables, add bell peppers, broccoli, or snap peas during the last 30–45 minutes of cooking.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
If the sauce thickens too much during reheating, add a small splash of coconut milk or water to loosen it.
- Prep Time: 10 minutes
- Cook Time: 6 hours