This slow cooker 5-ingredient poor man’s peanut butter chicken is the kind of practical, stick-to-your-ribs supper that has shown up on Midwestern church potluck tables and busy farm kitchens for years, even if it never had a fancy name.
It came about the way a lot of weeknight favorites do: someone looked in the pantry, saw a jar of creamy peanut butter, a few odds and ends, and decided to trust the slow cooker to do the rest.
You simply spread peanut butter right over raw chicken breasts, tuck in three more simple ingredients, and let it all melt together into a cozy, nutty sauce. It’s budget-friendly, forgiving, and just unusual enough that folks will ask, “What’s in this?” as they go back for seconds.
Serve this peanut butter chicken spooned over hot white rice, egg noodles, or even instant mashed potatoes if that’s what you have on hand. A simple side of buttered green beans, frozen peas, or a bagged coleslaw dressed with vinegar and sugar balances the richness nicely.
Warm dinner rolls or plain white bread are good for sopping up the extra sauce, and if you like a little brightness, add a squeeze of lime or a sprinkle of chopped green onion right before serving.
Slow Cooker Poor Man’s Peanut Butter Chicken
Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts
3/4 cup creamy peanut butter
1/2 cup chicken broth (or water with 1/2 teaspoon salt)
1/4 cup soy sauce
3 tablespoons brown sugar, packed
Directions
Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker. If they are very thick, you can cut them in half lengthwise so they cook more evenly.
Using a spoon, small spatula, or clean fingers, spread the creamy peanut butter directly over the tops of the raw chicken breasts, covering them as evenly as you can. It will look thick and a bit messy, but it will melt down as it cooks.
In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved.
Pour the broth mixture around and over the peanut butter–coated chicken in the slow cooker, trying not to wash all of the peanut butter off the tops. It’s fine if some slides down into the liquid.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the chicken is very tender and easily pulls apart with a fork.
Once the chicken is done, use two forks to shred or chunk it right in the slow cooker, stirring gently so the melted peanut butter and cooking juices combine into a smooth, creamy sauce that coats the meat.
Taste the sauce and add a little extra soy sauce for more saltiness or a pinch of brown sugar if you prefer it sweeter. If the sauce seems too thick, stir in a splash more broth or water until it’s the consistency you like.
Serve the peanut butter chicken hot over rice, noodles, or potatoes, spooning plenty of sauce over each portion.
Variations & Tips
For a touch of heat, stir 1 to 2 teaspoons of chili-garlic sauce or a pinch of red pepper flakes into the broth mixture before pouring it into the slow cooker. If you like a tangier sauce, add 1 to 2 tablespoons of cider vinegar or lime juice at the end of cooking.
You can swap the brown sugar for honey if that’s what you have in the pantry. For a creamier, milder flavor, stir in a splash of canned coconut milk or a spoonful of sour cream right before serving (off the heat so it doesn’t curdle).
To stretch the meal, add a drained can of sliced carrots or green beans during the last hour of cooking, or stir in a bag of thawed mixed vegetables for the final 30 minutes. Leftovers reheat well and can be tucked into tortillas or piled on hamburger buns for an easy next-day sandwich.