This Thai-inspired slow cooker ginger peanut chicken is so easy to throw together. It cooks along with baby potatoes, green beans and carrots for a complete meal!
It is becoming increasingly apparent to me that I am not alone in this world in my love for Thai food.
I polled our Facebook group last month about what kind of recipes to create and lo and behold, Thai food was hands down the number one most popular pick.
This makes me so happy because I love Thai food and am a total snob about it. After living in Calgary for 8 years (???!?!!!!! how is that possible?!) we have only just found take-out place we’re happy with.
And after all that rambling about Thai food, today’s slow cooker ginger peanut chicken recipe is…not really Thai. It’s inspired by it though…by satay!
Have you tried this Chicken Satay Salad? It’s an oldie but a goodie. Well, I initially tried making this recipe using the marinade/dressing, but the flavors were WAY too dilute in here.
So I went back to the drawing board and used a super simple formula: peanut butter + soy sauce + brown sugar + ginger + sesame oil. And it worked like a charm…this slow cooker ginger peanut chicken is DELISH!
Since a whole crockpot full of chicken is a LOT for my family, I opted to keep the chicken on one side and fill the other side of the slow cooker with baby potatoes. I topped the baby potatoes with carrots and green beans.
It worked like a charm. As it cooks, the peanut sauce makes its way to the other side of the slow cooker, and the potatoes that cook in it get such a delicious flavor boost from it!
I also made sure we have plenty of ginger peanut sauce to spoon over the cooked chicken and veggies, it is SO delicious there wasn’t a single drop left!
I love that it ended up as such a simple recipe, and it honestly makes dinner SO easy. So so so easy.
Hope you’re having a wonderful Monday! Don’t forget to check back in on Thursday for a brand new recipe!
Slow Cooker Ginger Peanut Chicken with Green Beans & Baby Potatoes
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce I use reduced sodium
- 1/4 cup packed brown sugar
- 2 teaspoons minced ginger
- 1/2 teaspoon sesame oil
- 2 skinless chicken breasts bone-in recommended
- 8 oz green beans washed and trimmed
- 2-3 carrots peeled and sliced into strips
- 4 cups baby potatoes halved (roughly 1lb)
Garnish:
- Cilantro leaves
- Crushed peanuts
Instructions
- Place the peanut butter in a medium microwavable bowl, and heat for 15 seconds. Stir, and return to the microwave for another 10 seconds, and stir again.
- Add the soy sauce, brown sugar, ginger and sesame oil to the bowl. Stir until smooth and completely combined.
- Add the chicken breasts to the bowl, and turn to coat in the peanut sauce.
- Place the chicken in the base of a slow cooker. Spread any peanut sauce remaining in the bowl over the chicken.
- Place the potatoes beside the chicken, and top with the carrots and green beans.
- Cook on the lowest setting for 4-6 hours.
- Remove the carrots, green beans and potatoes from the slow cooker and arrange on plates.
- Shred the chicken between two forks, tossing it in the peanut sauce, and serve. Garnish with cilantro leaves and additional peanuts.
- Spoon any additional peanut sauce over the veggies.
Notes
Nutrition
Products used in this recipe:
More Thai recipes from Sweet Peas & Saffron:
- Thai Curry Sweet Potato & Lentil Soup
- Thai Beef Koftas with Coconut Sauce
- Thai Curry Chicken Naan Pizzas
Slow cooker Thai chicken recipes from around the web:
- Crockpot Thai Chicken Curry from The Endless Meal
- Slow Cooker Thai Chicken Tacos from Some the Wiser
- Slow Cooker Thai Chicken Soup from FoodieCrush
Sarah
Is this recipe easily doubled? I would not want to make just 2 chicken breasts.
Denise
Hi Sarah, I think that would work?
Jackie
I love this recipe, it is very popular in our house! Follow the directions to a T and you can’t go wrong ?Thanks for sharing it with us!
Denise
So happy you enjoyed it, Jackie!
Adrienne Early
I made this a few nights ago. I started it late, so I turned it high for an hour then turned it low for two plus. Unfortunately this was not nearly enough time for the potatoes, which were only half cooked.
I also cooked low-mein noodles as a side, which went very well with the chicken and sauce. The half cooked carrots also were surprisingly a good texture to go with the meal. The green beans were from a can as my fresh ones had gone bad, so were fine with the short cook time.
I think in the future I’d double the peanut sauce and just omit the potatoes (as the noodles were fantastic with it).
These notes are not criticism, but so next time I make it I’ll have notes handy 🙂
Denise
Hi Adrienne, thanks for taking the time to leave such a thoughtful comment. I might have to retest this recipe, but suspect it may come down to different models of slow cookers. My slow cooker always cooks on the hot side!
Sara
Hey Denise, is there an alternative to the potato’s that I could use? We are trying to go lower carb and trying to avoid potatoes, rice and pasta. I would love to make this with another veggie option.
Denise
Hi Sara, I’ve only ever made it as written but I think you would be able to make it without the potatoes. Maybe you could serve over spiralized zucchini or cauliflower rice (not cooked in the slow cooker though!)
Gynger
I’m so disappointed! Have been looking forward to making this dish and I’ve finally made it, waited all day and just tasted it…Ugh!! Dry, dry, more dry and flavorless to boot. Waste of ingredients. Sorry, followed instructions exactly and it just didnt work.
Denise
Sorry you didn’t enjoy it, Gynger.
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Oh yes! Thai is also my favorite! I have been doing slow cooker Tuesdays at my house and leftover Thursdays with the slow cooker. So far it’s been great. This recipe looks so delicious. I look forward to making it Tuesday. Thanks for the inspiration!
Denise
I hope you like it, Theresa! Peanuts + ginger + lime is my version of heaven 🙂
Jan Pinkerton
Yum, Denise! We made this tonight with our fresh garden beans, and it was oh so delicious. I used regular potatoes, quartered, and they were perfect. And the addition of the sriracha sauce gave it an extra zing that we like. Thanks for posting it when we had a few chicken breasts staring at us from the fridge!
Denise
Hi Jan! So glad you guys liked the recipe…I just love anything with Thai flavors! Hope to see you guys soon 🙂
Tina Smith
It seems a very delicious recipe. I am going to cook this weekend for my family.
Thank You!
Denise
Thanks, Tina, I hope you like it!
Helen @ Scrummy Lane
Oh Denise, this is such a fabulous idea! I’m not at all surprised by the results of your survey… I make a baked peanut chicken that is one of the most popular recipes on my blog. I just love those satay tastes, and I can’t think of a better aroma to come home to after a hard day. 🙂
Jess @ Flying on Jess Fuel
Thai is my hubby’s favorite, too! I’ve never tried cooking sides in the slow cooker along with the meat, but I LOVE the idea!! Definitely need to try since it’s SO easy!!
Sarah @Whole and Heavenly Oven
Oh man. I just want to faceplant into this entire crockpot of goodness and NEVER come out! These flavors sound insaaaaanely delish, Denise!
marcie
Thai food is amazing — the flavors and textures are just off the charts! I love that you’ve made a Thai slow cooker meal — I definitely need to try this!
Rachel @ Bakerita
I ADORE Thai food and I lovelovelove that this is made in the slow cooker. I never make my own Thai food cause I’m lazy but with the slow cooker I have no excuse. Gimme! 😀
Olivia - Primavera Kitchen
Wow I’ve never eaten chicken with peanut sauce but I bet it must taste awesome!!
Medha
I love baby potatoes and anything in peanut sauce! I definitely need to get myself a slow cooker 🙂
Kristen @ The Endless Meal
You had me at peanut butter! Seriously, this crock pot chicken looks incredible!!