Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 cup creamy peanut butter
- ½ cup soy sauce
- ¼ cup honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (adjust to taste)
- ½ cup chopped green onions (for garnish)
- Optional: chopped peanuts for extra crunch
Instructions
- Start by gathering all the ingredients. Chop the green onions and prepare the garlic and ginger.
- In a bowl, whisk together peanut butter, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes until smooth to make the peanut sauce.
- Place the chicken in the slow cooker and pour the peanut sauce evenly over it. Cover with the lid.
- Cook on low for 6 hours or high for about 3 hours until the chicken is tender and easily shredded.
- Shred the cooked chicken with two forks directly in the slow cooker or transfer to a plate and shred. Mix well to coat with the sauce.
- Serve hot over steamed rice or noodles, garnished with chopped green onions and peanuts.
Notes
- Use chicken thighs instead of breasts for more flavor and tenderness.
- For gluten-free options, substitute soy sauce with gluten-free tamari.
- Adjust red pepper flakes to desired spice level.
- This dish pairs well with jasmine rice, brown rice, or Asian noodles.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low / 3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal Kcal
- Sugar: 8 grams
- Sodium: 1020 mg
- Fat: 26 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 80 mg
