Slow Cooker Ginger Peanut Chicken

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!

No sautee slow cooker meals are so great because you can get them into the slow cooker quickly. From crockpot chicken fajitas to crockpot pulled pork, I have a ton of easy prep recipes for you on this site!

Slow cooker ginger peanut chicken is another great one, and the best part is that it also includes green beans, carrots and potatoes for a complete meal!

Recipe video

Watch the video below to see exactly how I prepped this slow cooker ginger peanut chicken. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

• chicken- this recipe calls for bone in chicken breast; because it is less 'saucy', boneless chicken breasts will dry out more in this recipe. You could also swap for boneless skinless chicken thighs.
• beans- this is a bit of a long cook time for the beans; if you are picky about the texture of your beans, feel free to leave them out initially, adding them in during the last 1-2 hours of cook time.
• peanut butter- this recipe calls for creamy peanut butter, but crunchy would be good as well. I used a sweetened peanut butter (Kraft) so if you use all natural, you may want to increase the brown sugar a touch.
• carrots + potatoes- these hardy vegetables do well for a long cook time; if you are looking to swap, other root vegetables would be a good option. Sweet potatoes and parsnips are two options.

Start by mixing the sauce

The flavor base for this recipe is a simple sauce of peanut butter, soy sauce, brown sugar, ginger and sesame oil. Start by heating the peanut butter gently in the microwave; this helps soften it, making it easier to mix the other ingredients in.

Add the remaining ingredients, and stir until smooth and completely combined. Taste to see if your tastebuds are happy; I used a sweetened peanut butter, so if you use natural peanut butter, you may need to increase the sugar a touch.

Reader tip- some readers have recommended doubling the sauce for this recipe.

Toss chicken in the sauce

We want to make sure our chicken absorbs as much peanut ginger flavor as possible while it cooks, so we toss it in the peanut ginger sauce before adding to the slow cooker. After tossing in the sauce, postition the chicken to one side of the slow cooker (stacked), and arrange the veggies on the other side. While the meal cooks, the sauce will liquify, moving to the other side of the slow cooker flavoring the other ingredients as well.

Cook on low heat

In general, the slow cooker works better when cooked on the lowest setting (1). The high setting can bring the pot to a vigorous boil, overcooking the chicken and ruining the dish. To avoid overcooking our chicken, we cook this recipe on the lowest setting for 4-5 hours.

Storage + reheating

• fridge- store in an air tight container in the fridge for up to 4 days
• reheat- heat in a frying pan on the stove or in a covered dish in the microwave until warmed through
• freezer- I have not tried freezing leftovers; the beans and carrots might be quite mushy. Leave us a comment below if you give it a try!

More slow cooker chicken recipes

• Sticky Slow Cooker Honey Garlic Chicken Thighs
• Slow Cooker Tuscan Chicken Stew
• Slow Cooker Sweet Potato Chicken Korma
• 7 No Sautee Slow Cooker Chicken Recipes
• Slow Cooker Honey Lime Chicken
• Crockpot Chicken Noodle Soup

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Slow Cooker Ginger Peanut Chicken with Green Beans & Baby Potatoes

4.72 from 7 votes

Prep Time: 20 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 20 minutes mins

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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!

4

Ingredients

• ▢ ½ cup creamy peanut butter
• ▢ ¼ cup soy sauce I use reduced sodium
• ▢ ¼ cup brown sugar packed
• ▢ 2 teaspoons ginger minced
• ▢ ½ teaspoon sesame oil
• ▢ 2 bone-in skinless chicken breasts note 1
• ▢ 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 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 4-5 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.

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Tips:

1- boneless skinless chicken breasts do not do well in this recipe (they can dry out), and we recommend using bone-in skinless chicken breasts. Another option is boneless skinless chicken thighs.

2- If you want the sauce to have a bit of a kick to it, add a teaspoon or sriracha or your favorite hot sauce to the peanut butter/soy sauce mixture!

Storage

After cooking, cool completely, then store in an air tight container in the fridge for up to 4 days.

Reheat

Heat in a frying pan on medium heat or in the microwave until steaming hot. Do not reheat more than once.

Video

Nutrition Information

Serving: 1/4 batch, Calories: 518kcal, Carbohydrates: 47g, Protein: 39g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 748mg, Fiber: 6g, Sugar: 19g

Author: Denise Bustard

Course: Dinner

Cuisine: Thai

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