Peanut Butter and Ginger Chicken in a Crock Pot
Transform your weeknight dinners with this delectable Peanut Butter and Ginger Chicken made effortlessly in a Crock Pot. This recipe combines the creamy richness of peanut butter with the zesty warmth of fresh ginger, soy sauce, and a touch of honey, creating an irresistibly savory-sweet sauce that perfectly coats tender, slow-cooked chicken thighs. Infused with garlic, sesame oil, and a hint of crushed red pepper for a subtle kick, this dish is both flavorful and comforting. Finished with a thickened glaze and served over fragrant jasmine rice or noodles, it’s an easy, hands-off meal that feels gourmet. Garnish with fresh cilantro for a vibrant pop of color and enjoy a restaurant-quality dish right at home! Perfect for meal prepping or feeding the whole family, this Crock Pot chicken recipe will become a go-to favorite for fans of bold yet balanced flavors.
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Recipe Information
Ingredients
- 2 lbs Boneless, skinless chicken thighs
- 0.5 cups Creamy peanut butter
- 1 tbsp Fresh ginger, grated
- 0.25 cups Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 3 cloves Garlic, minced
- 0.5 cups Low-sodium chicken broth
- 1 tbsp Sesame oil
- 0.5 tsp Crushed red pepper flakes
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
- 4 cups Cooked jasmine rice or noodles (for serving)
Instructions
Place the chicken thighs in the bottom of the Crock Pot, spreading them out in an even layer.
In a medium bowl, whisk together the peanut butter, grated ginger, soy sauce, rice vinegar, honey, minced garlic, chicken broth, sesame oil, and crushed red pepper flakes until well combined.
Pour the peanut butter mixture evenly over the chicken thighs in the Crock Pot.
Cover the Crock Pot with the lid and cook on low for 6 hours or on high for 4 hours, until the chicken is tender and cooked through.
Just before the cooking time is up, make a cornstarch slurry by whisking together the cornstarch and water in a small bowl until smooth.
Once the chicken is cooked, carefully remove 1/2 cup of the cooking liquid from the Crock Pot and stir it into the cornstarch slurry. Pour the slurry back into the Crock Pot and gently stir to thicken the sauce. Cook for an additional 15-20 minutes on high.
Serve the chicken over cooked jasmine rice or noodles, and garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 46.6 g | ||
| Protein | 302.0 g | 604% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
