Slow Cooker Ginger Peanut Chicken with Green Beans & Baby Potatoes

This Thai-inspired slow cooker ginger peanut chicken cooks along with baby potatoes, green beans and carrots for a delicious and complete meal!



  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • ¼ cup packed brown sugar
  • 2 teaspoons minced ginger
  • ½ teaspoon sesame oil
  • 2 skinless chicken breasts (this recipe works with both boneless or bone-in chicken breast)
  • 8 oz green beans, washed and trimmed
  • 2-3 carrots, peeled and sliced into strips
  • 4 cups baby potatoes, halved (roughly 1lb)
  • Cilantro leaves
  • Crushed peanuts


  1. Place the peanut butter in a medium microwavable bowl, and heat for 15 seconds. Stir, and return to the microwave for another 10 seconds, and stir again.
  2. Add the soy sauce, brown sugar, ginger and sesame oil to the bowl. Stir until smooth and completely combined.
  3. Add the chicken breasts to the bowl, and turn to coat in the peanut sauce.
  4. Place the chicken in the base of a slow cooker. Spread any peanut sauce remaining in the bowl over the chicken.
  5. Place the potatoes beside the chicken, and top with the carrots and green beans.
  6. Cook on the lowest setting for 4-6 hours.
  7. Remove the carrots, green beans and potatoes from the slow cooker and arrange on plates.
  8. Shred the chicken between two forks, tossing it in the peanut sauce, and serve. Garnish with cilantro leaves and additional peanuts.
  9. Spoon any additional peanut sauce over the veggies.
Nutritional Information: 4 large servings
Calories 518 // Fat 20 g // Saturated Fat 4 g // Cholesterol 70 mg // Sodium 748 mg // Carbohydrate 47 g // Fiber 6 g // Sugars 19 g // Protein 39 gIf you want the sauce to have a bit of a kick to it, add a teaspoon or sriracha or your favorite hot sauce to the peanut butter/soy sauce mixture!


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