Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce is a crave-worthy dinner that can be prepped in minutes!

I’m pretty sure that peanut sauce is magical.

It elevates a simple veggie noodle bowl, and takes an easy quinoa bowl over the top.

Really, peanut sauce on everything is my motto.

But, like all things, I don’t feel like we need to fuss over the recipe.

A good, complex, nuanced peanut sauce is a thing of beauty for sure.

On a busy weeknight, though, I need simple. Give me alllllllllllll the 5-ingredient recipes.

Enter 5-Ingredient Peanut Sauce. It is both simple and tasty, and can be made during your simplified meal prep.

Trust me, having a jar of this crave-worthy sauce made ahead in the fridge makes pulling dinner together a no-brainer.

Once the yummy peanut sauce is made it’s literally as simple as dumping the chicken into the slow cooker along with some of the sauce and hitting start.

Done and done.

Leftovers are perfect for repurposing throughout the week, too.

I hope you’ll make this one soon.

Now, let’s make some Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce!

recipe & kid-friendly adaptations

1 | Swap almond butter for peanut butter, or use sunflower seed butter for a nut-free option.

2 | Broccoli and bell pepper make great veggie add-ins to this recipe, but feel free to skip them and serve with any lightly steamed or sautéed veggie you like.

this recipe is…

5 stars (24 ratings)

Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce

Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce is a crave-worthy dinner that can be prepped in minutes!

Ingredients

5-Ingredient Peanut Sauce

  • cup natural peanut butter, at room temperature or melted*
  • 1 garlic clove, finely grated or minced
  • 1 tablespoon pure maple syrup
  • 4 tablespoons low-sodium, gluten-free tamari or soy sauce
  • 4 tablespoon rice vinegar or fresh lime juice
  • cup warm water
  • Hot sauce to taste

For the Pulled Chicken + Veggies

  • 2 pounds boneless skinless chicken breasts, or thighs

To Add at the End

  • 2 cups broccoli florets
  • 2 cups sliced red bell pepper
  • Chopped green onion, cilantro, and hot sauce for serving, optional

Instructions 

  • In a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth. Alternatively, add all the ingredients to a blender and blend until smooth.
  • Add the chicken along with ⅓ cup 5-Ingredient Peanut Sauce to a 6-quart slow cooker. Set the remaining sauce aside.
  • Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork, being careful not to overcook or the chicken will be dry.
  • Remove the chicken, shred with two forks, or chop into pieces. Set aside.
  • Add the broccoli and bell pepper to the slow cooker. Cover and cook on high for 20-30 minutes, until the veggies are just tender.
  • Carefully drain half the cooking liquid. Add the chicken back to the slow cooker along with the remaining peanut sauce, stirring to combine.
  • Alternatively, toss the chicken and veggies with the remaining cooking liquid, then serve with the remaining peanut sauce drizzled over top or on the side.
  • Sprinkle with cilantro, green onion, and hot sauce if using, and serve.

Notes

For a saucier peanut chicken and veggies, leave all the cooking liquid in the slow cooker, and then add the remaining peanut sauce. For a less saucy option, drain most of the cooking liquid before adding the remaining sauce. 
Since the consistency of natural peanut butter varies from brand to brand, you may need to add more (up to an additional ⅓ cup) if you prefer a very thick sauce. Alternatively, you can refrigerate the sauce to help it thicken a bit.
Note that the veggies go into the slow cooker for a quick steam after the chicken has cooked all the way. The ingredients are shown altogether in the photo simply to give you sense of the ingredients. Please follow the recipe as written.

Nutrition Information:

Serving: 1(of 6), Calories: 300kcal, Carbohydrates: 12g, Protein: 38g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 509mg, Potassium: 894mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1794IU, Vitamin C: 95mg, Calcium: 39mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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