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This freezer Asian Peanut Chicken can be assembled ahead and stashed in the freezer until you’re ready to cook it up in the slow cooker or Instant Pot! Vegan and low carb options listed.
Our Freezer Meal Prep Challenge is nearly upon us and that means I’ve been testing freezer meals like crazy!
This Asian peanut chicken recipe is a great one because you can really change it up depending on your diet; I’ve included some swaps to make it low carb, and vegan!
Not only that, but this recipe can be cooked in either a slow cooker OR an Instant Pot. How’s that for versatile?!
This Asian Peanut Chicken
- can be assembled ahead and frozen as a freezer crock pot meal
- can be made gluten-free, vegan or low carb
- can be cooked in a slow cooker or an Instant Pot
How to make this Asian peanut chicken
This recipe is adapted from the Thai Peanut Chicken Marinade recipe in this post! I simply increased the sauce a bit for a larger volume to cook in the Instant Pot or slow cooker.
- Combine the peanut sauce ingredients, chicken breasts, sweet potatoes, onion and carrots in a slow cooker or Instant Pot.
- Pressure cook for 5 minutes or slow cook for 3-4 hours.
- Stir in the spinach (this is optional but makes it a more balanced meal).
- Serve over rice!
A few important points
- when cooking in the Instant Pot, slice your chicken breasts in half so that they cook through in the 5 minutes
- you may want to leave the carrots out of the slow cooker or cut them very small as they might not cook through in 3-4 hours on low
- to swap the sweet potatoes, onions & carrots for low carb options like zucchini, broccoli or asparagus- you will need to add these during the last hour of cooking in the slow cooker or after the chicken has cooked in the Instant Pot. Select sautee and cook them in the sauce for a few minutes.
How can I serve this peanut sauce chicken? We served over rice (or cauliflower rice).
How do I prepare this peanut butter chicken recipe as a crockpot freezer meal? Simply combine the ingredients in a sturdy freezer bag (or one of these awesome eco-friendly silicone freezer bags
!), and freeze for up to 3 months. Thaw overnight before cooking as directed.
Can I swap for chicken thighs? Absolutely. Slow Cooker- you can cook for 4-5 hours on low for boneless skinless chicken thighs (I do not recommend skin-on chicken thighs for the slow cooker as they will release a lot of fat during the cook time). Instant Pot- cut them in small chunks and pressure cook for 5 minutes.
Freezer Asian Peanut Chicken
Ingredients
- 1/4 cup reduced sodium soy sauce
- 1/4 cup natural peanut butter
- 2 cloves minced garlic
- 1 tablespoon chopped ginger (or 1 teaspoon powdered)
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup water
- 4 cups 1 inch sweet potato cubes (1 large sweet potato)
- 2 carrots (peeled & sliced)
- 1 red onion (sliced)
- 1 lb boneless skinless chicken breasts (each breast cut in 2 lengthwise for Instant Pot)
To serve
- 4 handfulls spinach
- peanuts
- green onions
- rice or cauliflower rice
Instructions
- Instant Pot- Combine all ingredients in the Instant Pot. Pressure cook for 5 minutes; allow pressure to naturally release for 5 minutes before releasing the rest.
- Slow Cooker- Combine all ingredients in a 5 or 6 quart slow cooker. Cook for 4 hours on low.
- Add in the spinach and stir into the sauce until it is wilted.
- Cut the chicken into bite sized pieces and return to the sauce.
- Serve over rice or cauliflower rice.
To Prep Ahead and Freeze
- In a gallon sized heavy duty freezer bag, add the soy sauce, peanut butter, garlic, ginger, maple syrup, sesame oil, red pepper flakes and water. Squish it all together until it is roughly combined.
- Add in the sweet potato cubes, carrots, red onion and chicken.
- Squeeze as much air as possible out of the bag and freeze flat.
- Thaw completely before cooking as directed above.
Notes
gluten-free: use tamari or coconut aminos in place of soy sauce vegetarian & vegan: swap the chicken for a 15 or 19 oz can of chickpeas (drain and rinse first; they can go in the freezer too!) low carb: swap maple syrup for 1.5 tsp monk fruit sweetener; omit the sweet potato and carrot.
- Instant Pot- After chicken has cooked, remove from the pot, select 'sautee' an add in some low carb vegetables: green beans, broccoli, zucchini. Cook for 5 or so minutes until softened. Serve with cauliflower rice.
- Slow Cooker- Add low carb veggies such as green beans, broccoli, zucchini during the last 1 hour of cooking.
Fran Bellas
We really liked this dish. I prepped, froze, thawed and then cooked for 4 hours on Low in Crockpot. It was great. My sweet potatoes were a bit smashed so I would cut larger and more consistent next time. Flavor was great. I used PB2 powder and water as my peanut butter and was pleased with the flavor and consistency. Served some over rice and mine without. Teen wouldn’t eat it because she doesn’t like combined food or cooked carrots…choose my battles. I will prep this again for sure.
Denise
So happy to hear this worked for you with PB2! Thanks for your review, Fran <3
Melinda Gross
We used all carrots, sweet potato just didn’t strike me as an Asian dish vegetable, and wound up with a bit of a soup like consistency as well. Next time we’re going to try cooking the rice in it as well so hopefully that absorbs some. The flavours are phenomenal though! So good, everyone had seconds and wanted some for lunch the next day.
Denise
Hi Melinda! I totally get that you wanted to swap the carrots with sweet potatoes, but without the sweet potatoes to ‘thicken’ the sauce, it will definitely end up more soupy. Glad you enjoyed the flavors though 🙂
Lynda
Made this today in the crockpot, served with a side of white rice. I was disappointed; won’t be making it again. Just didn’t care for the flavors. Thanks for posting though, it was fun making something new. 🙂
Denise
Hi Lynda, I’m so sorry you didn’t like it but surprised as well…we actually had it for dinner tonight and were all commenting about how much we enjoyed it. I guess tastebuds are just different?
Lauren
Tried this and will be making again. IT was easy, dairy free and my husband went back for seconds. I accidentally cooked it for 4 hrs on high instead of low, so it mushed a little, bit it was still really good.
Denise
I’m so happy you enjoyed it, Lauren! Thanks so much for taking the time to leave a review <3
Krystal
Mine came out looking like soup! I’m not sure what I did wrong. It looked like watered down peanut butter. Lol. I’m still trying to get used to my instant pot. Any ideas of where I could have gone wrong?
Thanks!
Denise
Hi Krystal! It definitely shouldn’t look like soup, but one thing I have noticed about the Instant Pot is that when you take the lid off, things often look really soupy, but thicken/set up within a few minutes. Did this happen for you?
XO
Marj
Delicious 😋! Only had my Instant Pot for a week so I am still experimenting, this was very easy to make and the end result was amazing, went straight to the top of my husband’s list favourite meals. I decided to try Pot in Pot to cook the rice and it came out great too.
Denise
Wow, I am SUPER impressed you did pot in pot, I haven’t even tried that yet and I’ve owned my IP for 2 years. Time to get on it! Thanks for your review, Marj!
Brittany Audra @ Audra's Appetite
I am seriously SO Excited about this recipe I don’t even know where to begin! I love savory Asian peanut sauces, and sweet potatoes, and any recipe I can make in my crock-pot!!! Will definitely be trying this fall 🙂
Denise
Woo hoo! Thanks, girl, hope you enjoy!