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peanut ginger chicken with veggies and baby potatoes ingredients in slow cooker
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4.67 from 6 votes

Slow Cooker Ginger Peanut Chicken with Green Beans & Baby Potatoes

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!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 518kcal


  • 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)


  • Cilantro leaves
  • Crushed peanuts


  • 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.



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!
After cooking, cool completely, then store in an air tight container in the fridge for up to 4 days.
Heat in a frying pan on medium heat or in the microwave until steaming hot. Do not reheat more than once.


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