Slow cooker peanut chicken

    5 hours 20 min

    Slow-cooked chicken breasts in a rich, nutty, slightly spicy sauce. Serve over rice.

    497 people made this

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets - cut into strips
    • 1 large red pepper, seeded and sliced into strips
    • 1 large onion, coarsely chopped
    • 100ml (4 fl oz) chicken stock
    • 4 tablespoons soy sauce
    • 1 tablespoon ground cumin
    • 3 cloves garlic, minced
    • 1/2 teaspoon dried crushed chillies
    • salt and freshly ground black pepper to taste
    • 2 tablespoons cornflour
    • 175g (6 oz) smooth peanut butter
    • 1 tablespoon soy sauce
    • 4 tablespoons lime juice
    • 3 spring onion, chopped
    • handful chopped fresh coriander
    • 75g (3 oz) chopped roasted peanuts

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. Place the chicken breast strips, red pepper and onion into a slow cooker. Pour in the chicken stock and 4 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper. Stir to blend, then cover and cook on low for 4 1/2 to 5 hours.
    2. Remove 225ml (8 fl oz) of the liquid from the slow cooker, and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
    3. Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (341)


    Altered ingredient amounts. I used crunchy peanut butter and added extra peanuts on top. I also added more chilli (my husband likes it spicy!) and omitted the lime juice (I forgot to buy them!). It was like an easy satay chicken and my husband liked it so much I ended up making it twice in a week!  -  21 Sep 2010


    Very tasty but the sauce was a little thick, I felt I needed to add extra water at the end. I will make this again but add less cornflour.  -  03 Nov 2012


    Unlike other comments, the first time I made this I didn't think it was peanutty enough. As I don't much like soy sauce, I've added a couple of tablespoons of sweet chilli dipping sauce and a sachet of Amoy satay peanut stir fry sauce as well as a tablespoon of peanut butter. I thickened it with a sprinkle of McDougalls thickening granules - granules are tasteless so doesn't alter the taste. You can add these at any stage without the fear of a lumpy sauce. Will definitely make it again with my own additions to the basic recipe.  -  19 Oct 2011