Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

If you’re looking for a hands-off, flavor-packed dinner that’s both comforting and exciting, then you’re going to love this Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe. I absolutely love how tender the chicken becomes, soaking up that subtly sweet and tangy peanut sauce, and the best part? It all comes together with just a handful of simple ingredients and minimal prep. Trust me, once you try it, it’ll quickly become your go-to meal for busy weeknights or casual family dinners.

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly to create a rich, creamy peanut sauce that clings to tender shredded chicken. Plus, they’re pantry-friendly, so you can whip this up even if the fridge is a bit bare. When shopping, look for natural peanut butter without added sugars or hydrogenated oils for the cleanest taste.

• Natural peanut butter: Using room temperature or slightly melted peanut butter helps it blend into a smooth sauce.
• Garlic clove: Freshly minced or grated garlic elevates the sauce with a punch of flavor—you’ll want the real deal here.
• Pure maple syrup: This adds just the right natural sweetness that balances salty and tangy perfectly.
• Low-sodium tamari or soy sauce: I prefer tamari for gluten-free cooking and a slightly milder taste.
• Rice vinegar or fresh lime juice: The acidity brightens the sauce, making every bite zing.
• Warm water: Helps loosen the sauce for drizzling and mixing.
• Hot sauce: Adds as much heat as you like; optional but highly recommended for a flavor kick.
• Boneless skinless chicken breasts (or thighs): I love using breasts for lean meat, but thighs keep the chicken extra juicy.
• Broccoli florets: Adds color, texture, and a boost of nutrients.
• Sliced red bell pepper: Sweet and crunchy, these peppers complement the sauce beautifully.
• Chopped green onion and cilantro: For a fresh sprinkle on top, making each serving pop visually and flavor-wise.

Variations

I love customizing this Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe depending on the season or what I have on hand. Don’t be afraid to experiment—you might discover your own signature take!

• Using chicken thighs: When I tried thighs for the first time, the chicken stayed incredibly moist and tender even after long cooking—definitely worth trying if you prefer juicier meat.
• Veggie swaps: Sometimes I add snap peas, shredded carrots, or even mushrooms for extra texture and nutrition.
• Spicing it up: Adding a bit more hot sauce or even some chili flakes makes this dish delightfully spicy without overpowering the balanced sauce.
• Make it vegan: Swap chicken for shredded jackfruit and use tamari or soy-free sauces—this one’s great as a plant-based option!

How to Make Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

Step 1: Whisk together the peanut sauce

Start by mixing your natural peanut butter, finely grated garlic, maple syrup, tamari (or soy sauce), rice vinegar or lime juice, and warm water in a bowl until it’s super smooth. I often use a blender—it only takes a few seconds and makes the sauce silky and perfectly emulsified. Don’t skip this step because that creamy sauce is the secret to this recipe’s magic flavor.

Step 2: Cook the chicken in the slow cooker

Add the chicken breasts and about ⅓ cup of your peanut sauce right into a 6-quart slow cooker. Save the rest of the sauce for later, you’ll want it for that final punch of flavor. Cover and cook on high for 3–4 hours or on low for 4–5 hours. You want the chicken easily shreddable with a fork but watch it closely because overcooking can dry it out. I learned this the hard way the first time I tried this recipe—patience is key!

Step 3: Shred the chicken and cook the veggies

Once cooked, remove the chicken and shred it with two forks or chop it into bite-sized pieces. Toss in your broccoli florets and sliced red bell pepper into the slow cooker and cover again. Let those veggies cook on high for about 20–30 minutes, just until they’re tender but still have a little crunch—that contrast makes all the difference.

Step 4: Combine and finish with the remaining sauce

Carefully drain half of the liquid in the slow cooker (I use a ladle and a heat-safe container). Add the shredded chicken back to the slow cooker along with the remaining peanut sauce. Stir everything gently to combine and warm through. An alternative I often do is tossing the chicken and veggies with the cooking liquid then serving the remaining sauce on the side or drizzled on top—both ways are winners.

Step 5: Garnish and serve

Sprinkle chopped cilantro and green onions over the top—and don’t forget more hot sauce if you love that spicy kick like I do. Serve it up and watch everyone dive in. The colors, the textures, and the flavors all come together beautifully.

How to Serve Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe

Garnishes

My must-have garnishes are a generous sprinkle of chopped cilantro and sliced green onions. Their fresh, herbal brightness cuts through the richness and adds a lovely pop of color. I also love a dash of extra hot sauce or even a sprinkle of toasted sesame seeds if I have them on hand—both add an extra flavor dimension.

Side Dishes

I usually serve this pulled chicken with fluffy jasmine rice or fragrant basmati—it soaks up the peanut sauce beautifully. Sometimes I swap rice for steamed noodles or even cauliflower rice if I’m craving a lighter meal. For a bit of crunch, crunchy slaw or fresh cucumber salad on the side pairs really well.

Creative Ways to Present

For a fun twist, I’ve served this dish piled into warm tortillas or lettuce wraps—the peanut sauce makes such a fantastic topping. Another party favorite is spooning it over roasted sweet potatoes or combining everything into a vibrant Buddha bowl with fresh greens and crunchy nuts. It’s always a hit at gatherings!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, and they keep well for up to 3-4 days. The chicken remains juicy, and the flavors deepen overnight, making leftovers just as good—sometimes even better! Just be sure to keep the sauce separate if you plan on storing veggies and chicken separately.

Freezing

This recipe freezes wonderfully—just cool everything completely, pack it into freezer-safe containers or zip bags, and it lasts up to 3 months. I recommend freezing the chicken and sauce separately from the veggies because the broccoli and peppers can get soft during freezing and reheating.

Reheating

To reheat, I thaw overnight in the fridge and warm gently on the stovetop or microwave. Adding a splash of water or extra peanut sauce helps keep the chicken moist. If reheating veggies, do so separately and add them just before serving to retain their texture.

FAQs

Final Thoughts

When I first tried this Slow Cooker Pulled Chicken with 5-Ingredient Peanut Sauce Recipe, I was blown away at how such a simple combination could deliver such big flavor. It’s become one of those recipes I keep coming back to, especially when I want dinner that feels special but doesn’t require hours of prep. I’m confident you’ll enjoy this recipe as much as my family does. Give it a try soon—and don’t forget to experiment with your favorite veggies or a little extra heat to make it truly your own!

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