Slow Cooker Thai Peanut Chicken — Juicy chicken is coated in the most incredible peanut sauce! Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch!
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Easiest Thai Peanut Chicken Recipe
I love peanut sauce. It makes everything it touches automatically amazing. And it makes this chicken tender, moist, juicy and there’s layers of rich flavors.
This is the easiest Thai peanut chicken recipe, and there’s no breading, browning, baking, or frying involved.
Topped with crunchy peanuts, cilantro, and green onions alongside a bed of rice (or use noodles), it’s an easy, weeknight recipe that everyone will love. There’s plenty of peanut butter sauce leftover in the bottom of the slow cooker, which I spoon generously over the chicken, rice, and any veggies I may have steamed.
But I’ve also been know to just eat Thai peanut sauce by the spoonful. So good!
Ingredients for Slow Cooker Thai Peanut Chicken
It might look like this Thai peanut butter chicken has a long ingredients list, but many of them are spices! Gather the following ingredients to make the peanut sauce chicken:
- Olive oil
- Chicken breasts
- Cornstarch
- Coconut milk
- Cream peanut butter
- Soy sauce
- Honey
- Rice wine vinegar
- Lime juice
- Sesame oil
- Spices (ground ginger, garlic powder, cayenne, salt, pepper)
- Optional garnishes (salted peanuts, fresh cilantro, green onions)
How to Make Thai Peanut Chicken in a Slow Cooker
This slow cooker Thai peanut sauce chicken requires minimal prep work, so it’s impossible to mess up! Simply mix up the sauce that’s full of complimentary flavors, including coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, and garlic.
Pour the sauce over bite-sized chicken pieces and let your slow cooker do the work!
- Add the diced chicken, cornstarch, salt, and pepper to a large bag. Seal and toss to coat chicken evenly before adding to the slow cooker.
- In a bowl, add the peanut sauce ingredients (coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne). Whisk to combine, then pour mixture over the chicken.
- Cook the Thai peanut chicken covered on high for about 2 hours or on low for about 4 hours.
- When ready to eat, spoon extra peanut sauce over the chicken and garnish with peanuts, cilantro, and green onions.
Crockpot Thai Chicken FAQs
I haven’t made this recipe without a slow cooker so I can’t give specifics about how to tweak it if you don’t have a slow cooker. I have other peanut chicken and peanut sauce-based recipes listed below the recipe card that you can try until you can make this with a slow cooker.
You’ll need to use a 3- to 6-quart slow cooker.
Yes! You’re welcome to use lite or low-fat coconut milk, so long as it’s canned.
You must used canned coconut milk to make this recipe. Do NOT use coconut milk from a carton.
No, if you omit the cornstarch, the peanut chicken sauce will be far too runny and will never thicken.
Tips for the Best Thai Peanut Chicken
If your peanut butter is resistant to smoothing out when whisking it into the peanut sauce, heat it in the microwave for 30-second bursts until it’s smooth. Just be careful not to cook it too much — you just want to warm it a little bit to make it easier to stir.
No matter if you cook this peanut chicken on a high or low setting, you’ll want to begin checking its doneness 45 minutes to an hour before it’s supposed to be finished. Slow cookers can vary, so yours may cook the chicken slightly faster or slower than mine did.
If you have a meat thermometer, check to see if the chicken is 165 degrees. Once it reaches that point, it’s ready to eat!
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Slow Cooker Thai Peanut Chicken
This Slow Cooker Thai Peanut Chicken is coated in the most incredible peanut sauce. Serve it over rice for an easy meal, and garnish with green onions and extra peanuts for added crunch!
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- one 14-ounce can coconut milk (lite okay)
- 3/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon ground ginger, or to taste
- 1/2 teaspoon garlic powder or 2 garlic cloves, finely minced
- pinch cayenne pepper, optional and to taste
- 1/3 cup lightly salted peanuts, finely chopped for garnishing
- 1/4 cup fresh cilantro leaves (stems discarded), optional for garnishing
- 2 tablespoons green onions sliced thin, optional for garnishing
Instructions
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a medium bowl, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, optional cayenne, and whisk to combine. Tip – If your peanut butter is resistant to smoothing out, place bowl in microwave and heat on high power for 30-seconds, making sure the bowl is microwave-safe.
- Pour mixture over the chicken, using a spoon to distribute the sauce if necessary, making sure all pieces are coated. It looks like a lot of sauce but it reduces by at least half during cooking.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with peanuts, optional cilantro, optional green onions, and serve immediately. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 725Total Fat: 42gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 129mgSodium: 868mgCarbohydrates: 31gFiber: 3gSugar: 14gProtein: 59g
More Chicken Recipes with Peanut Sauce:
Peanut Chicken with Peanut Noodles – Easy, ready in 20 minutes, tastes better, and way healthier than takeout!! Peanut sauce automatically makes everything taste AMAZING!!
Easy Chicken Satay with Peanut Sauce — Look no further from this FAST and EASY recipe for authentic-tasting Thai chicken satay.
Crunchy Peanut Salad with Chicken — Crispy fried chicken with crunchy cabbage, carrots, peanuts, cilantro and the EASIEST and BEST homemade peanut sauce that coats every bite!! A salad that you’ll CRAVE over and over!!
Peanut Chicken Lettuce Wraps – Easy, ready in 20 minutes, healthy, and the peanut sauce is the best! Great flavors and textures in every bite of these irresistible wraps!
Thai Peanut Chicken Salad – Eat the Rainbow with this easy, healthy salad that’s ready in 20 minutes! Juicy chicken and crisp vegetables are tossed in the best peanut sauce!
This Slow Cooker Thai Peanut Chicken recipe seems amazing and unique and amazing , excited to try this one. I actually was searching for new recipe and found this . Thanks for sharing this recipe with us.
Love this Slow Cooker Thai Peanut Chicken recipe, seems delicious . Super excited to try this one.
Thanks for sharing this Slow Cooker Thai Peanut Chicken , this seems amazing and unique . Super excited to try this one.
Love this Slow Cooker Thai Peanut Chicken, this one seems super delicious and amazing . Will love to try this chicken recipe , thanks for sharing this one with us .
We love this recipe!! It is so easy and delicious. We have not had an issue with the sauce being too thick as mentioned in some other reviews, but I don’t shake the chicken in cornstarch (mostly because I forgot to the first time I made it lol) and instead I add 2T of cornstarch made into a slurry for the last hour of cooking. We also add chili garlic sauce to make it spicy. It turns out perfect every time!!
Thanks for the 5 star review and I am glad to hear that you love the recipe and that it turns out perfect every time!
Overall the flavor was good but was much too thick and too peanut buttery. If I make again, I’ll use less PB and corn starch.
Just made this and am checking it 45 mins before end of cooking time and the sauce has thickened to a paste :-(. Not sure what went wrong since I followed the recipe to the letter…
I really love your recipes! I make a lot of them on a regular basis. I also love the addition of the dashboard at the top of your site to show related recipes. Please keep them coming. If I listed everything I’ve made from your collection it would take up a huge chunk of space. Thank you so much!
Thanks for your support!
Will it alter the taste too much if I don’t use sesame oil?
If you don’t have it, you don’t have it. You’ll just have to make do without it and I think the taste will be fine, although not exactly quite like what mine taste like.
I bought the wrong vinegar , would I still be able to use rice vinegar instead of rice wine vinegar?
Same thing :) you are totally fine.
Any recommendations for adding more vegetables to the mix? Bell peppers, green beans etc… Thanks
I would just steam some veggies on the side or do a quick sautee in a pan for a few minutes right before you’re ready to serve this. With the chicken in the slow cooker, I feel they could get overcooked or soggy in a hurry.
We sautee snap peas in sesame oil and minced garlic. This is our fav with this dish
Excellent!
I made it in accordance with the recipe and it was excellent. I will make it for company next time.
I’m glad it turned out excellently the way that you made it!
Made this last night and while we really liked it and agreed I’ll be making it again next weekend, we also agreed it was ALL peanut butter. I’ll be reducing the PB to 1/2 cup and reducing the corn starch to 1/4 cup as it was too thick. I was hoping to enjoy more of the vinegar flavor, as well as the canned coconut milk, but all we could taste was the PB. Otherwise, we enjoyed this very much and are looking forward to the next time I make it!
Glad you will make it again and yes this is a very peanut buttery peanut chicken recipe but you can always reduce it as you said.
Delicious & easy. Everyone in my family loves it!
Thanks for the 5 star review and glad it was delish, easy, and everyone loved it!
I’m currently making this, I didn’t have enough honey, had 1/8 cup so I added some sweet Thai chili to top it off at 1/4 cup.. do you think this will ruins the recipe?
I think it will be fine.
This has quickly become our favorite meal! Would the recipe fair alright if thrown into the freezer before cooking so we can have it ready to go when the craving hits?
That’s a good question I’m not sure how to answer it since I’ve never done that. I guess the only way to know would be to give it a try and see what happens. I’m glad you love this recipe!
Husband is allergic to coconut. Is thee anything I can substitute for that? Love your recipes.
That’s a tricky one in this recipe because the coconut much gives it such authentic flavored. In that case I would probably just use whole milk, noting that while the texture will be similar, the flavor will not. You may even want to bump it up to be half whole milk, half cream, since coconut milk is so thick and luxurious.
Did you cut the chicken up?
yes
Made this recipe yesterday and it was awesome! Husband loved it and bragged to the guys at work. Now they want the recipe too! I did substitute powdered peanut butter for the full fat peanut butter and used low fat coconut milk to cut down on the calories. Use 1 cup PB2 mixed with 1/2 cup water to reconstitute. We didn’t miss the fat at all! Cooked 4 hours on low in the Crock Pot and chicken was nice and tender and juicy. I did add the cornstarch at the end so sauce wouldn’t be too thick as I have heard happen to others. Will definitely be making this again!!
Thanks for the 5 star review and glad you loved this! Great to hear that powdered PB and lite coconut milk worked just fine!
Hi — I wondered if it’s possible to substitute peanut butter powder such as PB2 for the peanut butter?
I haven’t tried it that way so can’t give suggestions or thoughts on how it would work.
I added 2 1/2 teaspoons of PB2 powder in the last half hour to boost the peanut butter flavour and it worked great! Helped to thicken the sauce a little more, too. This recipe is delicious — thanks for sharing!
Glad that you enjoyed the recipe and that it came out great for you!
Hi Averie … this is the 2nd slow cooker recipe I tried … the 1st was the Sausage Stuffing … which was AMAZINGLY DELICIOUS!!!! The Thai Peanut Chicken was also a hit with the family …. just LOVED IT!!!! Thank you so much for sharing your recipes
Thanks for trying both of those recipes and glad they have been total winners!
This recipe was really good. Next time we will spice it up some for our personal tastes. I own 11, yes eleven, Crock Pots. I detest recipes that claim to be slow cooker recipes yet require cooking some ingredients in another pot or pan. The goal is to dirty the fewest dishes possible and to not have to babysit something on the stove.
I used a large Gladware to coat the chicken, then dumped the chicken into my Crock Pot and used the same Gladware to make the sauce. Since the sauce would be cooked, no fears about reusing a container that had raw chicken. Dirtied 1 Gladware, 1 Crock Pot, and 2 spoons making this dish.
I love your comment!! “I detest recipes that claim to be slow cooker recipes yet require cooking some ingredients in another pot or pan. The goal is to dirty the fewest dishes possible and to not have to babysit something on the stove.” I AM THE SAME!!!
I love your approach and you could open your own storefront with all those CP’s :)
Averie, I’ve made this to a T and it turned out amazing! Sauce was a little thick, but that’s cause I think I cooked it a bit long. Would like to add some cauliflower to hide some extra veg nutrition. Any thoughts on when i should add it? At the start, middle or like 30 minutes before serving? Thanks for the delish recipe!
Thanks for trying the recipe and I’m glad it came out great for you. It depends on whether you’re cooking it on low or high (2 vs 4 hours) but I would aim for about halfway through, maybe a tad closer to the finish, like 2/3 of the way through just because I like my cauliflower to have some texture and not be mushy. Also depends on the size of the pieces, too, as well as your personal preference. LMK how it goes!
Is the sesame oil the light oil or the darker toasted sesame oil?
I use the dark toasted from Trader Joe’s but you can use what you have on hand.
I made the sauce, added cooked chicken, and served on spaghetti noodles. Fast. Delight. Whole family liked it.
Glad you loved it and it was a family hit!
THIS PEANUT CHICKEN IS AWESOME.
I made this last night for supper and I wanted to comment and say how fantastic it is!!! The only variation that I made is that I didn’t use cornstarch at all. I would have, but I only had a frozen ball of chicken thighs and needed to put supper in right away. I just poured the olive oil in the bottom of my slow cooker, put in my frozen chicken and poured the sauce over top. Cooked for 4 hours on high and it was perfect. My husband wanted to eat as soon as he walked in the door and smelled the chicken cooking. The taste did not disappoint! I will definitely make it again and again. I make peanut chicken all the time and this will be my new go-to!
Thanks for trying the recipe and I’m glad it came out great for you! Glad that the no cornstarch worked out well as did the thighs.
I tried this last night, followed the recipe to a T – it was very tasty, but the sauce was too thick. Next time I think i’ll either add less cornstarch or try to thin it out in the end
You could thin it at the end, cook/simmer for less time, add less cornstarch…any of the above would do the trick for the sauce. Glad you enjoyed the taste of the dish overall!
would this be good as a cold pasta salad?
Hmmm I personally think it would be better hot but you could try it cold and see if you like it.
I made this last night and it was everything I was hoping for and more. I followed the recipe as written and ended up cooking it on low for 4 hours. It was perfect. The sauce thickened up to just the right consistency and tasted better than anything I’ve ever had from a restaurant. I’m already looking forward to making this again. Thank you for such a great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Wonderful to hear it exceeded expectations and that it was better than anything you’ve had at a restaurant!
I can see the list of ingredients but the recipe will not come up. Can you please send me the recipe?
Keep scrolling, the directions are right under the ingredients.
I would like to make this while at work, but it would cook too quickly. Would you suggest using whole thawed boneless skinlesss chicken breasts or frozen whole boneless skinless? I would just put it on low for 8 hours.
I am not sure…this sauce is on the thick side and I worry that after 8 hours it will get really thick. If you try the recipe, omit the cornstarch totally if you’re going to cook that long. I do think that whole chicken breasts would be the way to go so it doesnt get as dried out – then again I wonder if they will cook through fully. LMK how things go if you decide to try it.
Did you ever find out how whole chicken breasts went with the longer cooking time?
Hi, can’t wait to try this for dinner tomorrow. My husband did the grocery shopping today and got unsweetened coconut milk….is that ok? I’ve cooked with coconut milk before but I don’t remember if it was sweetened or unsweetened. Thanks?
You want coconut milk in a can. Not what they sell in the refrigerated case or even on the shelf in boxes. Coconut milk in a can is very high in fat, and it only comes one way – there is no choice as far as I know of unsweetened or sweetened. If it’s not coconut milk in a can, it’s not the right product.
Thank you so much! It’s in a can so we’re going for it. Also, as a mom of 2 boy’s (albeit 19 and 15). I am very impressed by your quick responses to questions!! Thank you!!!
I have a 10 yr old daughter and yes, parenting is crazy demanding :) Thanks for noticing my response time, I try!
Thanks, think I’ll stick to your recipe before I try anything new!
Is it possible to cook the rice with the chicken? Or should I be cooking it on the stove separately?
I know you can cook rice in a slow cooker (I never have) but when I’ve googled it it’s always cooked separately, like you’d cook rice in a rice cooker but just using a slow cooker instead. I fear that the rice, along with the sauce, and it could all turn very goopy and mushy. Just my hunch but I can’t say for sure.
I made this for dinner last night and it was AMAZING!!! All 3 of my picky eaters (2, 3 and 38) ALL asked for seconds and all but licked their plates clean!!!! We will be having this again soon!!!
Thanks for trying the recipe and I’m glad it came out great for you! And that all 3 picky eaters asked for seconds and that you’re going to make it again!
I fully intended to cook this in the slow cooker, but got started too late, so threw it in a 9×13 pan, uncovered in a 325 oven for an hour and it was delicious. My kids thought the sauce was a bit too think, so maybe I had too much cornstarch on the chicken, or should have cooked it covered for at least the first 30 minutes, but overall it was super easy and tasty.
Glad to know it works in the oven and overall it was super easy and tasty!
Forgot to mention, I minced 1 grocery store “bunch”of cilantro and 2 big “bunches” of scallions and put it on top at the end People loved the little crunch. Next time I will stir more in and garnish on top. I made this 5 hours before serving and left it on my counter and garnished it right before serving. I also mixed all the sauce ingrecients the night before and left it in my fridge except the coconut room to save space. I just poured it over my hot brown rice pasta and it soaked it in for hours.
Thanks for trying the recipe and I’m glad it came out great for you with a 4x batch! And you even have leftover sauce that sounds wonderful to saute chicken in tonight!
I have never commented before but appreciated the ones left and used them. I quadrupled the recipe. Half thighs/half breasts. I quadrupled all the ingredients, but I messed up on the sesame oil and quadrupled 1 Tablespoon instead of Teaspoon. (it was fine) I used tamari instead of soy sauce to make it gluten free for my celiac friend. I used jumbo fresh garlic (quadrupled the 2 cloves) and minced fresh ginger. For the 8 lbs of chicken I used 3-4 Tablespoons of it. I DID NOT quadruple the cornstarch. I only used 1/3 cup for all 8 lbs. I shook half my chicken in the bag with it. I zested some lime. Could have used more, but I ran out of time. It was fantastic!! People raved! I saved all the leftover sauce and will saute chicken tonight and use the leftover sauce for my family. Thanks Averie and all who commented. This is a keeper!!
This was so tasty!! Thank you so much for sharing.
Thanks for trying the recipe and I’m glad it came out great for you!
Can you make this sauce ahead and keep it in the fridge until using? Thanks
Perhaps but it literally takes just a minute or two to whisk together and I prefer to do it at the time I’m going to begin cooking the chicken.
Thanks for the reply. I did make it early and it did very well keeping in fridge. I used two pounds of boneless skinless thighs cut up. Was an amazing dish. Thanks for recipe. PS…You’re a beautiful lady. Have great one.
Glad that it worked out okay to make in advance and that the dish came out great for you!
I made the Thai peanut chicken tonight and it turned out sooo tasty.
Thanks for trying the recipe and I’m glad it came out great for you!
Mine ended up pasty too, I’m guessing I didn’t shake enough cornstarch off before I added it to the crock. It still tasted great, I’ll just be sure to not put quite as much cornstarch in the bag next time so it has a bit of a lighter coating. Also, since I was feeding kids I didn’t use any cayenne, but I added some chili garlic sauce to mine for some spice. SO GOOD! I will definitely be making this again!
Glad the flavor was great! I love chili-garlic sauce too! Glad you’ll be making this again!
Averie, you are wonderful! Just tried the slow cooker Thai peanut chicken & it is great. Had to made just a few substitutions that I googled (didn’t have rice wine vinegar, or the ginger) & used chunky peanut butter (my favorite) and it turned out so tasty! Thank you. Next will be the slow cooker orange chicken, but like others, I’m planning on substituting out the orange (mild allergy to citrus). Going to try apricot, again one of my favorites.
Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
LMK how the orange chicken goes with apricot!
I am sorry I wasn’t clear in my review. I followed the recipe directions exactly. I put the cornstarch, salt and pepper in bag with cubed chicken that I had previously even blotted dry with a paper towel. ALL the cornstarch adhered to the chicken. The bag was empty except for some pepper in the bottom after I removed chicken. I did not just dump chicken in the crock pot but gave it a little shake between my fingers as I removed pieces from the bag. No cornstarch was left after shaking chicken. And your chicken pieces appear to have a coating of cornstarch on them. Mine were white cubes of, yes, temder cooked chicken and the cornstarch dissolved and went into solution. I am curious what other cooks encountered?
Not sure what exactly happened in your situation. It’s tricky to troubleshoot from afar when I wasn’t in your kitchen with you :)
Others have made the recipe successfully so not sure what happened for you – but you could try reducing and/or eliminating the cornstarch if you think it would help.
I just made this (my 4-year-old loved it!) and found the sauce to be thicker than I’d have liked. Not really clumpy, but not smooth and creamy like i was hoping. I’m thinking next time less cornstarch. I used organic peanut butter (without added oil or sugar), not sure if that affected the consistency. That being said, the flavor was amazing! I love peanut sauce, and thought this was really good. My husband thought it was too peanutty; I think there’s no such thing.
Glad you loved the flavor and as far as the texture you could experiment with different peanut butters and/or less cornstarch and/or maybe a bit less time in the slow cooker. You want it cooked obviously but the longer the sauce is in there, the thicker it will get. I agree, there’s no such thing as too peanutty!
Oh, also wanted to add I used fresh garlic and ginger, and 1/2 a fresh squeezed lime. Delish!
I tried it also, and had to tweak it a lot: less cornstarch, more garlic and ginger, used regular strength soy sauce, and zested a lime into the sauce before putting it into the slow cooker. It came out a hundred times better than the first round, which was kind of gummy and bland, after following the recipe exactly.
I’m glad you tweaked the recipe to your liking. We all have different sensitivities towards spices/salt (the sodium in regular soy sauce for example my family doesn’t prefer). Glad it was a success for you.
I also had this problem when I made it. The sauce turned out thick and clumpy. Still delicious, but I will try less cornstarch next time.
Thanks for trying the recipe and yes if you had clumping problems, less CS should help. Glad it was still delicious!
I have read all the reviews and it does not appear that anyone actually tried this. I did and I had some problems. Is the amount of cornstarch correct? Did you brown the chicken in the crock pot? Is that even an option in a crock pot? Why did the cornstarch stick to your chicken while cooking? Less than two cups liquid and 1/2 cup cornstarch going into solution made for a pasty, dry, souffle texture. After adding additional liquid and additional coconut milk the flavor was gone and it was still a pasty mess. That said, I would make it again in a flash, substantially reducing corn starch. And thoughts? How did this go so wrong? All I can think is when shaking in bag it was not all intended to adhere to the chicken but in my case it did. Then melted immediately off as it began cooking.
With regard to the cornstarch, all you’re trying to do is put some in a big baggie, add the chicken to the bag, shake, and get the chicken coated with cornstarch. And yes, it’s supposed to adhere to the chicken.
I didn’t brown the chicken in the Crockpot, I just added it straight from the baggie to the crockpot, exactly as I wrote in the recipe.
You’re not adding 1/2 cup cornstarch straight into the slow cooker, you’re adding it to the baggie for the chicken to be coated with. Not every ounce of it is going to stick; take the chicken out of the bag, and place in slow cooker and carry on with the recipe. If you were to add 1/2 cup cornstarch directly into the slow cooker, yes I can see where that would be a pasty mess but that’s not what I wrote to do. Can’t determine if that’s what you did or not.
If you think reducing the cornstarch will help you next time, go for it. Thanks for trying the recipe.
The recipe calls for 1/3 a cup of cornstarch NOT 1/2 cup, that could be the problem. You put in almost twice as much cornstarch.
I have GOT to make these. The photos are mouthwatering.
Do you happen to know the nutritional values?
No I don’t but there are online nutritional calculators that you can use to plug the data into.
I’ve checked nutritional values. I portion provides about 750 kcal | Protein 49 g | Fat 48.5 g | Carbohydrates 36 g | Fiber 3.7 g | Sugars 1.85 g. Peanuts do the job! The good news is that with one serving you also get daily requirements for Vitamin B3 and B6 .
What would the cooking time be if I doubled the amount of chicken (4lbs)?
I can’t say because I haven’t tried that but it would depend on the size of the slow cooker for one thing – so somewhat longer but not necessarily double the time. You’ll just have to watch it and use common sense.
Looks really good on your pictures. I’m not much of a cooker, but you got me, I’ll try this recipe for sure.
Could you make this and freeze it after ?
Probably although I haven’t tried that way personally so can’t speak from experience.
peanut sauce is addicting! and anything that I can make in the slow cooker is a win in my book!
Thanks for the great recipes, Averie, love your blog.
Question though – if I don’t have a slow cooker what’s an alternative method to make this? I plan on getting one eventually but just waiting until everything is finalized on the new home bc I have enough kitchen stuff as it is in our tiny apartment!
I haven’t made this recipe without a slow cooker so can’t give specifics about how to tweak it. I have other peanut chicken and peanut sauce-based recipes listed in the Related Recipes that you can try until you get a slow cooker.
hello averie…this recipe looks amazing … what would you advise me if cooking this in a dutch oven instead?? or maybe a regular skillet ? thanks a lot…
I haven’t made this recipe without a slow cooker so can’t give specifics about how to tweak it. I have other peanut chicken and peanut sauce-based recipes listed in the Related Recipes that you can try until you get a slow cooker.
Love this dish. Thank you.
This is fantastic! I love that peanut sauce, perfect in a slow cooker.
I am in love with slow cooking everything lately :)
Very different way of doing it!
You can’t go wrong with peanut sauce! Yum!
Wow very interesting with peanut sauce, it must give the chicken lots of flavour. Peanut sauce is new to me and I like the idea :-)
I could just DRINK that sauce!!!
So good! I mean you can’t go wrong with peanut sauce!
This looks so yummy!! I’m with you on the peanut sauce – it takes anything from bland to amazing!
It sure does!
My slow cooker is waiting for this one out on our countertop right now! A quick sub for GF soy sauce will be so easy to do. Thanks for such a great idea :)
Let me know how you like it!
This looks every bit as good as the orange chicken! I love peanut sauce also so I ‘m already anxious to try this version. I’ll probably be on a big slow cooker kick too since I have a new one now!
This is my last one for a little bit, probably the next month :) Because I had the last 4/6 posts or so were slow cooker recipes…oh well! Making up for lost time :) But I already have some more formulated for a bit off into the future. This was so good. The peanut sauce! Enjoy! LMK what you think!
This hit the spot today–easy to whip up and incredibly tasty! Jon was ready for dinner as soon as he walked in the door and smelled it. The peanut sauce is awesome– thick with just enough richness and great flavor…very satisfying!
So glad you guys enjoyed it and you’re certainly breaking in that new slow cooker! I loved how thick and rich this peanut sauce was too!
Totally, you can’t be wasting that peanut sauce ;) It’s too good to go to waste! This looks so AHHHHMAZING! I could see this coking up in my meal plan very soon! :)