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Slow-Cooker Peanut Butter Chicken



SlowCooker Peanut Butter Chicken in a blue bowl on a blue gingham fabric
Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia

The benefit of a slow cooker is that it does almost all the work for you, so why not lean in? In this kid-friendly recipe, peanut butter (use the standard stuff, like Skippy or Jif, rather than a “natural” variety, for best results) thickens and flavors a simple sauce for delightfully tender boneless, skinless chicken thighs. A big squeeze of lime juice to finish this rich, nutty dish is crucial for balance and bite, while thinly sliced scallions and jalapeños add some freshness and crunch. Pro tip: For a totally hands-off meal, enlist your rice cooker to make the side.

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What you’ll need

Recipe information

  • Total Time

    10 minutes (plus 5 hours for slow cooking)

  • Yield

    6 servings


⅓ cup soy sauce
¼ cup unseasoned rice vinegar
2 Tbsp. honey
2 Tbsp. red curry paste
2 lb. skinless, boneless chicken thighs (about 8), halved crosswise
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1 cup peanut butter
Sliced scallions, sliced jalapeños, and crushed salted roasted peanuts (for serving; optional)
Steamed rice and lime wedges (for serving)

Special Equipment

A slow cooker


  1. Step 1

    Whisk together ⅓ cup soy sauce, ¼ cup unseasoned rice vinegar, 2 Tbsp. honey, and 2 Tbsp. red curry paste in a slow cooker. Pat 2 lb. skinless, boneless chicken thighs (about 8), halved crosswise, dry with paper towels; sprinkle all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Place in slow cooker and turn to coat. Cover and cook chicken on low until tender, about 5 hours.

    Step 2

    Using tongs, transfer chicken to a medium bowl. Whisk 1 cup peanut butter into sauce and drizzle over chicken. Top with sliced scallions, sliced jalapeños, and crushed salted roasted peanuts if desired. Serve with steamed rice and lime wedges.

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  • This was very good. I forgot it was a slow-cooker recipe, so I put it in a Dutch oven, started it on the stovetop, then put it in the oven at 325 for 1 1/2 hours. All good.

    • Louie

    • 5/22/2024

  • This sounds delicious, but what happens if you use a “natural” peanut butter?

    • Anonymous

    • California

    • 6/8/2024

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