Slow Cooker Peanut Butter Chicken
| Prep Time | 10minutes |
| Cook Time | 3 hours 30 minutes |
| Servings | 2 |
Ingredients
- 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
- 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.
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
Calories 458kcal, Carbohydrates 18g, Protein 35g, Fat 29g, Saturated Fat 6g, Polyunsaturated Fat 6g, Monounsaturated Fat 15g
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