Go Back

Slow Cooker Peanut Chicken with Peppers

Tender slow-cooked chicken thighs in a creamy peanut sauce with soy sauce, mirin, garlic and red pepper. Serve it over rice or noodles for an easy and affordable family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken thighs bone-in and skin-on or boneless and skinless
  • Black pepper to taste
  • 3 garlic cloves finely minced
  • ¼ tsp red pepper flakes or more to taste
  • ¼ cup educed-sodium soy sauce
  • 3 tbsp mirin
  • ½ cup reduced-sodium chicken broth
To finish the sauce
  • ⅓ cup natural creamy peanut butter
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 red bell pepper thinly sliced
For serving
  • 1 green onions thinly sliced
  • ⅓ cup roasted peanuts roughly chopped
  • Fresh cilantro optional
  • Cooked rice or noodles

Equipment

  • 5- to 6-quart slow cooker
  • Large skillet optional
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small bowl
  • Whisk or fork

Method
 

  1. Brown the chicken, if desired

    Heat a large skillet over medium-high heat.
    Place the chicken thighs in the skillet skin-side down. Cook without moving them too much for 5 to 7 minutes, or until the skin is deeply golden. Turn the thighs over and cook for another 2 minutes.
    If you are using skinless thighs, sear them for approximately 3 to 4 minutes on each side, until nicely browned.
    This step is optional. For a quicker preparation, place the uncooked chicken directly into the slow cooker and continue with Step 3.

  2. Deglaze the skillet

    Reduce the heat to medium. Add the garlic, red pepper flakes, black pepper, soy sauce and mirin directly to the skillet.
    Allow the mixture to bubble for 1 to 2 minutes, gently scraping the bottom of the pan to release the caramelized bits. Keep a close eye on the garlic so that it does not burn.
    Transfer the chicken and all the liquid from the skillet to the slow cooker.

  3. Add the broth

    Pour the chicken broth into the slow cooker.
    If you skipped the browning step, place the chicken in the slow cooker and add the garlic, red pepper flakes, black pepper, soy sauce, mirin and chicken broth.
    Cover and cook on Low for 4 to 5 hours, or until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).

  4. Add the peanut butter

    Approximately 30 minutes before serving, transfer a little of the warm cooking liquid to a bowl. Add the peanut butter and whisk until smooth.
    Pour the mixture back into the slow cooker and gently stir it into the remaining sauce.
    If you used boneless thighs and would prefer smaller pieces, remove the chicken, cut it into bite-sized pieces and return it to the slow cooker.

  5. Thicken the sauce

    In a small bowl, mix the cornstarch with the cold water until completely smooth.
    Stir the slurry into the sauce, then add the sliced red pepper. Cover and cook on High for 20 to 30 minutes, or until the sauce has thickened slightly and the pepper is tender but still holds its shape.

  6. Serve

    If desired, remove the skin from bone-in thighs before serving.
    Alternatively, transfer the cooked thighs to a baking sheet and place them under the broiler for 3 to 5 minutes to crisp the skin. Watch them carefully, as the sauce can darken quickly.
    Serve the chicken and peanut sauce over warm rice or noodles. Finish with sliced green onions, chopped roasted peanuts and fresh cilantro.

Notes

Choosing the chicken

Bone-in, skin-on thighs are often the most affordable option and bring a little more richness to the sauce. Boneless, skinless thighs are easier to portion and serve, especially for younger children.
Chicken breasts are not ideal for this recipe because they can become dry during slow cooking. If you do use them, begin checking for doneness earlier.

Adjusting the heat

For a mild, family-friendly dinner, use ¼ teaspoon of red pepper flakes or omit them entirely. More can be added at the table for anyone who prefers a spicier sauce.

A note about salt

Soy sauce, chicken broth and roasted peanuts can all contribute salt. Using reduced-sodium soy sauce and broth makes it easier to control the final seasoning. Taste the finished sauce before adding any additional salt.

If the sauce is too thick

Stir in a small amount of warm chicken broth or water until it reaches your preferred consistency.

If the sauce is too thin

Mix an additional teaspoon of cornstarch with a teaspoon of cold water. Stir it into the hot sauce and continue cooking on High for another 10 to 15 minutes.