On my article about slow cooker experiences I got a lot of reactions from peanut chicken enthusiasts. And so I thought… we should give that one a try here at home. Peanut chicken from the slow cooker.
I make my own peanut sauce fairly often, but I had never made peanut chicken from the slow cooker before, so it's worth a try. In addition, it is a nice addition to the slow cooker recipes on the website, provided that the taste is okay of course. Well, there's no doubt about that. The man here in the house said nothing as he finished his plate, only muttered nomnomnom 😉 . And I totally get it.
Table of Contents
This recipe was intended for 4 people, but the next day we still ate it, only with other vegetables. The first day I fried bok choy in the wok and on day two we had green beans with it. Green beans and peanut chicken from the slow cooker is also an extremely good combination.
We don't have to worry too much about the preparation of the peanut chicken.
Chop the onions. Grate the ginger. Place both in the slow cooker and toss through all of the peanut chicken ingredients. Stir well and place the chicken breasts on top.
The preparation time can vary a bit per slow cooker, but in most cases 4 hours on the lowest setting is excellent for this delicious peanut chicken from the slow cooker.
After 4 hours on the slow cooker's lowest setting, the chicken will almost fall apart on its own, but it will not be dry yet. So perfect!
Peanut chicken with rice is very tasty, but you can also serve it with bread, for example. That also tastes great. For dinner we woke up pak choi in a little soy sauce the first night. Rice, pak choi and peanut chicken on a plate and you're done.
The second day (yes, there was that much left and not because it wasn't tasty) I just warmed the peanut chicken in the slow cooker. An hour on low and it is again wonderfully warm, 30 minutes on high is also possible. Steamed beans and the food was ready again.
If the peanut chicken has thickened a bit too much, you can easily dilute it with some extra coconut milk or some sweet soy sauce.
I was inspired by Ashley Willems for this recipe.
